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Home | Single Bevel | Hatsukokuro Nakagawa 300mm Yanagi Ginsanko Kyomen Ebony Black Buffalo

Hatsukokuro Nakagawa 300mm Yanagi Ginsanko Kyomen Ebony Black Buffalo Horn Handle

$778.89
$778.89
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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 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. 

Sushi Specialty

Designed specifically for slicing raw fish and sushi preparation.

Avoid Bones & Dense Foods

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

Stainless Steel

Non-reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Yanagi

A long, single-bevel slicing knife used for sashimi and delicate fish work. It’s hollow-backed (concaved) grind is designed to reduce dragging and pulling for smooth, clean cuts in one motion to preserve texture.

Listed Length: 300mm
Total Length: 449mm
Edge Length: 291mm
Heel Height: 36mm
Spine Thickness: 3.7mm
Weight:
Orientation: Right-handed

Blade Type: Stainless Steel
Steel Type: Ginsanko (Silver #3)
Steel Hardness (HRC): undisclosed
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Ebony & Horn Ferrule

  • This is a stainless steel knife made specifically for use in the left or right hand. Be sure to check handedness before purchase.
  • Hand wash and towel dry immediately after use. Do not use a dishwasher or air dry. Regular neglect can lead to oxidation.
  • Remove any surface rust with a light abrasive.
  • Avoid lateral pressure or forceful use—this can damage both the edge and the ura (flat side).
  • Avoid bones to avoid damage.
  • Use only on wooden cutting boards.

Dive Deeper

Fine - Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
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Sample product 14
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Ginsanko (Silver #3)

Carbon (C) 1.0–1.1% | Chromium (Cr) ~13% | Manganese (Mn) ~0.8%

Ginsanko (Silver 3) is a Hitachi stainless steel designed to deliver the sharpness and feel of White steel with the convenience of stainless performance. It has a fine, clean grain structure that allows for exceptional sharpness and toughness. Typically hardened to 59–62 HRC, Ginsan offers a carbon-like edge feel, excellent sharpening response, and smooth cutting character.

Edge retention is solid—comparable to White 2—while toughness is above average for stainless steels, allowing for very thin grinds with low risk of chipping. Fully stainless, it resists rust and pitting well, making it ideal for chefs who prefer minimal maintenance. Ginsan sharpens easily to a refined, smooth edge and responds beautifully to medium to high grit stones.

About Sakai Kikumori

Sakai, Osaka, Japan

Sakai Kikumori is a distinguished Japanese knife brand established in 1926 by Kawamura Hamono Co., Ltd., located in Sakai City, Osaka Prefecture—a region renowned for its 600-year-old blade-making tradition. Rather than manufacturing knives in-house, Sakai Kikumori collaborates with some of Sakai’s most skilled blacksmiths and sharpeners to produce high-quality kitchen knives. This collaborative approach ensures a diverse and refined selection of knives that honor Sakai’s legacy of craftsmanship.

See All Sakai Kikumori