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Hatsukokoro Nakagawa 135mm Ajisaki Ginsanko Ebony Black Buffalo Horn Handle
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These have a solid feel with little overall flex but behind the edge they are super thin and ‘nail-going.’ This means the edge can be temporarily bent with pressure against a fingernail--an old style test for proper thinness on a fine ground blade. While not the thinnest in our stock at the spine, behind the edge they are quite possibly the thinnest. They will cut very very smoothly but can be easy to damage if any twisting, lateral pressure or scraping is applied. These are best suited for those already using thin edged Japanese knives and maybe not the best first Japanese knife for someone used to tougher knives.
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 by Morihiro, known for his single and wide double bevel grinding work. Morihiro was instrumental in bringing Sakai's tradition of single bevel grinding to double bevel wa-hocho. He was the sole sharpener of the Konosuke Fujiyama line (until 2018) and also works on the Sakai Kikumori Choyo series as well as other projects from Sakai.
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: Ajisaki
Size: 135mm
Steel Type: Stainless Steel
Steel: Ginsanko
Handle: Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 278mm
Edge Length: 139mm
Handle to Tip Length: 150mm
Blade Height: 46mm
Thickness: 3.6mm
Handle Length: 128mm
Weight: 150grams
Hand Orientation: Right-handed
This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.
Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.
We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred
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About Bernal Cutlery
We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.