This 162mm Nakiri carries the name Tsukasa, a smithing mark that appears on mid-20th century workshop blades. The rectangular profile is classic, but what stands out in this knife is the boldness of the kanji stamp — deeply and confidently chiseled, showing pride from the maker in an era when many workshop pieces bore only faint marks. Its size suggests it was built for the home or small professional kitchens, where compact but precise vegetable knives were indispensable. Nakiri like this reflect Japan’s mid-century food culture, when home cooking and restaurant kitchens alike prized efficient, single-purpose blades. The Tsukasa name may not carry the fame of Sakai’s great houses, but it places this knife firmly within that culture of practical, honest craftsmanship.