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Home | The Vault | Jiro Nakagawa 180mm Wa Petty Shirogami 1 Taihei Tagayasan Handle #382

Jiro Nakagawa 180mm Wa Petty Shirogami 1 Taihei Tagayasan Handle #382

$505.00
$505.00
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Hand forged in Nagano by blacksmith Jiro Nakagawa in shirogami 1 with a soft iron cladding.

Jiro knives are hand warikomi forged, ground and finished according to old techniques by hand, there are little industrial processes employed, therefore not many knives are produced but the quality is top notch. Jiro's water quenched temper and careful heat treatments are exceptional and the edge formation and retention excellent with a great sharpenability.

 

Brand: Jiro 次郎
Smith: Jiro Nakagawa 中川 次郎
Producing Area: Nagano/ Japan
Profile: Petty
Size: 180mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #1, Soft Iron Clad
Handle: Taihei Tagayasan & Buffalo Horn Ferrule Octagonal
Total Length: 310mm
Edge Length: 180mm
Handle to Tip Length: 192mm
Blade Height: 45mm
Thickness: 4.5mm
Handle Length: 116mm
Weight: 151g
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 towel dried soon 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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