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Home | Nakagawa Hamono | Hatsukokuro Nakagawa 240mm Gyuto Aogami 1 Damascus Ebony Handle

Hatsukokuro Nakagawa 240mm Gyuto Aogami 1 Damascus Ebony Handle

$505.00
$505.00
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Nakagawa-san's knives are characterized by superb edge formation and edge life with good toughness. This is due to excellent heat control during forging and a very thorough heat treatment. His carbon steels are easy to sharpen across most steel types. Nakagawa-san is one of only a few blacksmiths in Sakai to forge Ginsanko and VG10 stainless steels. His ginsanko is one of the best we have used and sharpened, with superb edge life, toughness and edge formation.

These knives feature super fine grinding at Morihiro Hamono, famous for their single and wide double bevel grinding work. Morihiro hamono was instrumental in bringing Sakai's tradition of single bevel grinding to double bevel wa-hocho. They will cut very very smoothly but can be easy to damage if any twisting, lateral pressure or scraping is applied. 

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. 

Brand: Hatsukokoro
Smith: Satoshi Nakagawa
Sharpener: Morihiro
Producing Area: Sakai, Osaka, Japan
Profile: Gyuto
Size: 240mm
Blade Type: Iron Clad Carbon Steel
Steel Type: Aogami 1
Handle: Ebony with Horn Ferrule
Total Length: 384mm
Blade Height: 50mm
Edge Length: 232mm
Thickness:  3mm at Heel
Weight: 223g
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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Hatsukokuro Nakagawa 240mm Gyuto Aogami...

$505.00
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