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Home | Nakagawa for Hatsukokoro | Satoshi Nakagawa 240mm Kiritsuke Gyuto Aogami 1 Damascus Ebony Blonde

Satoshi Nakagawa 240mm Kiritsuke Gyuto Aogami 1 Damascus Ebony Blonde Buffalo Horn Handle

$708.00
$708.00
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Satoshi Nakagawa's knives are characterized by a very thorough heat treatment with excellent heat control during forging that creates knives that have superb edge formation and edge life with good toughness. His carbon steels are usually easy to sharpen across most steel types. 

Ground and finished by Myojin  Naohito who became known to us here through his outstanding grinds and finishes on the Konosuke Fujiyama FM knives. We have been consistently impressed with how nicely these fine blades cut and at the quality of his finish work. It is exciting to get more knives finished by this young but very talented sharpener and now blacksmith as Naohito-san has begun to forge some of his own knives. 

 Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. 

 

 

Smith: Satoshi Nakagawa
Sharpener: Myojin Naohito
Producing Area: Sakai, Osaka, Japan
Profile: Kiritsuke Gyuto
Size: 240mm
Blade Type: Iron Clad Carbon Steel
Steel Type: Aogami 1
Handle: Ebony with Horn Ferrule
Total Length: 386mm
Blade Height: 50mm
Edge Length: 232mm
Thickness:  3.33mm
Weight: 224g
Hand Orientation: Ambidextrous


This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Satoshi Nakagawa 240mm Kiritsuke Gyuto...

$708.00
$708.00
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