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Home | Fish Breaking | Hatsukokoro Nakagawa 210mm Deba Ginsanko Stainless Ebony Black Buffalo

Hatsukokoro Nakagawa 210mm Deba Ginsanko Stainless Ebony Black Buffalo Horn - LEFTY

$1,151.93
$1,151.93
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Deba are intended for fish butchery. It is a heavy knife that is capable of fine and tough work but is not designed for other types of butchery and can chip on thick bones if used incorrectly.

Nakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment creating knives that have superb edge formation and edge life with good toughness. His carbon steels are usually easy to sharpen across most steel types. Nakagawa-san's reputation as one of a few blacksmiths in Sakai to forge Ginsanko and VG10 stainless steels that results in excellent edge life and toughness is well earned.

The sharpener on this series is credited as Kawakita Hamono operated by Kazumi Kawakita. Kawaita-san is a famed master sharpener who lists many notable and well-respected Sakai sharpeners as former students. Notably Morihiro who pioneered putting traditional Sakai wide bevels on double bevel wa-hochos. He was the sole sharpener of the Konosuke Fujiyama line (until 2018) and also works on the Sakai Kikumori Choyo series as well as a credited grinder for Nakagawa and other projects from Sakai.

This knife will perform best at a lower finish polish, 3-4K being the best edge for fish butchery. 

Brand: Hatsukokuro
Smith: Satoshi Nakagawa
Sharpener: Kawakita
Producing Area: Sakai, Osaka, Japan
Profile: Deba
Size: 210mm
Steel Type: Stainless
Steel: Ginsanko
Handle: Ebony Handle
Total Length: 371mm
Edge Length: 215mm
Handle to Tip Length: 231mm
Blade Height: 60mm
Thickness: 6.6mm
Handle Length: 140mm
Weight: 439g
Hand Orientation: Left 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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