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Home | Japanese Kitchen Knives | Sakai Kikumori Nakagawa x BC 240mm Gyuto Shirogami 1 Kurouchi Ho Wood

Sakai Kikumori Nakagawa x BC 240mm Gyuto Shirogami 1 Kurouchi Ho Wood with Saya

$439.00
$439.00
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We are proud to introduce as the sole North American retailer, knives done as a collaboration between Sakai Kikumori and Nakagawa Hamono. Inspired by a conversation with Bernal Cutlery’s Lisa and Josh with Sakai Kikumori, Kawamura-san at Kikumori asked what we would like to see, and shirogami 1 and aogami 1 kurouchi gyutos from Nakagawa Hamono came to mind.

These knives represent a blend of the rustic and the refined. They have a dark forge-scale kurouchi finish and exceptionally thin grinds to support the superb forging. Nakagawa-san's smithing is characterized by thorough heat treatment with excellent heat control during forging. The result are knives that have remarkable edge formation and edge retention while remaining tough.

Shirogami is rated at 1-3; increasing in carbon content as the number gets smaller. Typically, shirogami 3 is tough with a shorter edge life than shirogami 2, and shirogami 1 has the best edge life with the least toughness. However, in the hands of Nakagawa-san, this shirogami 1 is given better toughness which offsets its more brittle nature. This is definitely a sharpener's steel that works well at a very fine finish. It is a real pleasure to sharpen Nakagawa-san's shirogami 1. It has a longer lived edge than his shirogami 2 and performs well at very fine finishes. It’s a true blank slate that’s great for a huge variety of finishing stones, especially natural stones.

These have a natural (as opposed to chemically applied) kurouchi finish which will include some hammer marks and rougher cosmetic grinder marks. When cared for properly, the kurouchi will gradually fade and be replaced with a patina from use.

Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional to modern.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 240mm
Total Length: 374mm
Edge Length: 227mm
Heel Height: 50mm
Spine Thickness: 3.10mm
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: Shirogami 1 (White Paper #1)
Steel Hardness (HRC): 63-64
Reactive: Yes
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & Horn Ferrule

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



Shirogami 1 (White Paper #1)

Carbon (C): 1.25–1.35% | Manganese (Mn): 0.2–0.3% | Phosphorus (P/S): trace

Shirogami 1 is an ultra-pure high-carbon steel (~1.25–1.35% C) from Hitachi, delivering extreme sharpness and easy honing. Capable of ~65 HRC, it’s used for razors and fine kitchen knives. Its low impurity content yields an exceptionally fine grain but requires vigilant maintenance to prevent rust.