Kitchen knife - Steel, Wood - Japan - 日本製伝統的和菜切・舟行包丁 銘不明/山慎 青入

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Vintage Japanese Kuro-uchi Nakiri & Funayuki Knife Set – “Ao-iri” (青入) Marking – Original Kochi Prefecture Dealer Label – Traditional Japanese Kitchen Knives

Offered here is a distinctive pair of vintage Japanese kitchen knives, consisting of a broad, rustic-looking Nakiri vegetable knife and a slender, pointed Funayuki multipurpose knife.

Both knives feature dark-finished blades with contrasting brighter cutting edges, giving them a characteristic appearance associated with traditional Japanese Kuro-uchi-style cutlery.

The Nakiri on the left has no reliably identifiable maker's inscription, while the Funayuki on the right bears the Japanese marking “青入” (Ao-iri).

Of particular interest, the Funayuki retains an old label on its wooden handle identifying:

(有)山慎商会

高知県香美郡野市町

This refers to Yamashin Shokai Co., Ltd., with an address in the former Noichi Town, Kami District, Kochi Prefecture, Japan.

The surviving label provides an interesting geographical and commercial connection to Kochi Prefecture, a region associated with traditional Japanese blade-making culture.

With their contrasting blade shapes, traditional wooden handles, dark steel surfaces and visible traces of age, these knives make an appealing pair for collectors and enthusiasts of Japanese knife restoration.

1. Traditional Nakiri Vegetable Knife – Unidentified Maker

The knife on the left is a traditional Japanese Nakiri, characterized by its broad, rectangular blade and relatively straight cutting edge.

Nakiri knives have long been used in Japanese kitchens for vegetable preparation, including slicing, chopping and finely cutting ingredients.

The broad blade provides a practical cutting profile, while its height gives this traditional vegetable knife a distinctive appearance.

The blade has a particularly attractive dark, rustic-looking surface, contrasting with the brighter polished cutting-edge area.

This appearance is characteristic of Kuro-uchi-style Japanese knives, in which a darker surface is retained above the sharpened portion of the blade.

The irregular boundary between the dark surface and the brighter cutting-edge area gives the knife a distinctive handcrafted-style appearance.

No maker's inscription can be reliably identified on this example.

Maker / Inscription: Unidentified

The knife is fitted with a light-colored traditional wooden Wa handle and a silver-colored metal ferrule.

The combination of the broad dark blade, contrasting cutting edge and simple wooden handle creates a strong traditional Japanese aesthetic.

The blade shows visible oxidation, staining, scratches and wear consistent with its vintage condition.

Approximate Dimensions

Overall length: 31 cm

Blade length: 16 cm

Maximum blade width: 5.5 cm

2. Traditional Funayuki Knife – “青入” (Ao-iri)

The knife on the right is a traditional Japanese Funayuki, a versatile blade form associated with coastal and fishing communities.

Funayuki knives are traditionally associated with preparing fish and performing a variety of cutting tasks. Their pointed blades and relatively compact dimensions make them recognizable examples of practical Japanese multipurpose cutlery.

This knife has a slender, pointed blade with a dark upper surface and a brighter cutting-edge area.

The blade bears the Japanese marking:

青入

Ao-iri

The characters literally mean “Blue Included” and are commonly associated with references to blue-paper-type steel in Japanese cutlery.

This marking is a particularly interesting feature for enthusiasts of traditional Japanese blade steels.

However, the “青入” inscription alone does not independently establish the exact steel grade, composition or manufacturing process. It is therefore presented as a marking found on the knife rather than a verified metallurgical specification.

The knife is fitted with a traditional wooden Wa handle and a black ferrule.

An especially interesting feature is the surviving old label on the handle.

The label reads:

(有)山慎商会

高知県香美郡野市町

This identifies Yamashin Shokai, a Japanese limited company associated with an address in Noichi Town, Kami District, Kochi Prefecture.

The place name is historically interesting because Noichi Town was subsequently incorporated into Konan City during municipal reorganization in 2006.

The label therefore preserves an older Japanese address designation, adding interest to the knife's history and presentation.

It provides a connection to a business in Kochi Prefecture, although it does not by itself establish the knife's exact manufacturing workshop or production location.

The knife features a dark-finished blade, pointed tip, traditional wooden handle and black ferrule.

Visible oxidation, discoloration, scratches and wear contribute to its authentic vintage character.

Approximate Dimensions

Overall length: 30 cm

Blade length: 16 cm

Maximum blade width: 3.7 cm

All dimensions are approximate estimates based on the measuring tape visible in the photograph. Minor differences from actual measurements should be expected.

Two Contrasting Traditional Japanese Knife Forms

This set combines two different styles of traditional Japanese kitchen knives.

The broad Nakiri is associated with vegetable preparation, while the pointed Funayuki is traditionally associated with fish preparation and versatile everyday cutting tasks.

Both blades retain dark surfaces contrasting with brighter cutting-edge areas, creating an attractive visual pairing.

Nakiri – Left

Type: Traditional Japanese Nakiri vegetable knife

Maker: Unidentified

Broad, rectangular blade

Dark Kuro-uchi-style surface

Contrasting brighter cutting-edge area

Light-colored wooden Wa handle

Silver-colored metal ferrule

Funayuki – Right

Type: Traditional Japanese Funayuki knife

Blade marking: 青入 (Ao-iri)

Handle label: (有)山慎商会

Address on label: 高知県香美郡野市町

Dark-finished pointed blade

Traditional wooden Wa handle

Black ferrule

The surviving “青入” marking and old Kochi Prefecture dealer label are particularly interesting details, complementing the rustic appearance of both knives.

Condition – Important Information for Bidders

These are vintage, pre-owned Japanese kitchen knives and show clear signs of age, previous use and storage.

Their condition includes:

Age-related dirt, staining and discoloration

Rust and oxidation

Scratches, rubbing marks and scuffs on the blades

Chipping or damage to the blade tips

Chips and imperfections along the cutting edges

Wear from age and previous use

Dirt and scratches around the ferrules

Dirt and signs of previous use on the wooden handles

Other age-related and use-related imperfections

The knives are offered in their present vintage condition and may require cleaning, sharpening, maintenance or restoration.

Please examine all photographs carefully before bidding. The photographs form an essential part of the description and show the actual condition of the blades, cutting edges, tips, ferrules, wooden handles, markings and surviving label.

These are vintage working knives, not fully restored or maintenance-free modern kitchen knives.

Depending on their condition and intended use, cleaning, rust removal, sharpening, adjustment or repair of the ferrules and handles, and other restoration work may be necessary before practical use.

Traditional Japanese wooden handles are replaceable components. Age-related drying, shrinkage, looseness or cracking may require adjustment, repair or replacement.

Please bid only if you fully understand and accept the vintage condition—including dirt, rust, scratches, tip damage, edge chipping, wear, ferrule imperfections and handle wear—and are capable of carrying out the necessary cleaning, sharpening and repair or restoration yourself.

An Appealing Pair for Collectors and Restoration Enthusiasts

With the broad, dark-finished Nakiri of unidentified maker and the pointed Funayuki bearing the “青入” marking and retaining its original-style Yamashin Shokai label from Kochi Prefecture, this set offers an interesting combination of traditional Japanese blade forms and surviving vintage details.

An appealing pair for collectors of vintage Japanese cutlery, sharpening and restoration enthusiasts, and admirers of traditional Japanese culinary craftsmanship.
■ IMPORTANT NOTICE - PLEASE READ BEFORE BIDDING

● NO SHIPPING TO DENMARK,UNITED KINGDOM,UNITED STATES (USA)

● bidding and payment
please do not place a bid if you do not intend to complete the purchase and make payment. by placing a bid, you confirm full intention to complete payment if you win. non-paying bidders cause serious delays. if payment is not completed after reminders from catawiki, the order may be cancelled under catawiki policy.

● condition of the item
all items are vintage, antique, or pre-owned unless stated otherwise. signs of age, wear, scratches, stains, rust, oxidation, patina, repairs, sharpening marks, and other imperfections should be expected.
please carefully examine all photos before bidding. photos form an important part of the description.
please also understand that some defects or imperfections may not be visible in photographs. hidden or non-visible flaws may exist.
in addition, the condition of the item may change during transport due to vibration, impact, temperature, humidity, or handling.
therefore, items are sold strictly for buyers who have knowledge and ability to perform cleaning, sharpening, restoration, or repair if necessary. this lot is not suitable for buyers expecting fully restored or ready-to-use items without maintenance.
all measurements are approximate.

● important notice regarding traditional japanese knife handles
traditional japanese kitchen knives (wa-bocho) use replaceable wooden handles. handles are consumable parts and may require repair or replacement due to age, drying, shrinkage, cracking, looseness, or transport stress. replacement parts are not included.

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Bids from these countries will be cancelled.

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