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Home | Japanese Kitchen Knives | Hatsukokoro Nakagawa 300mm Yanagi Shirogami 3 Abura Honyaki Kyomen Ebo

Hatsukokoro Nakagawa 300mm Yanagi Shirogami 3 Abura Honyaki Kyomen Ebony Blonde Buffalo Horn

$1,584.58
$1,584.58
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Beautifully hand forged and kyomen mirror finished shirogami 3 carbon steel differentially heat treated oil quench honyaki with horn ferruled ebony handle.

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. 

 

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.

Shirogami 3 is the lowest carbon content of the shirogami group of steels yet is still a very high carbon alloy loved for it's ability to take an amazing edge. Shiro 3 has the greatest toughness of all shirogami steels which makes it a good choice for a tougher oil quench honyaki. Honyaki heat treatment relies on a single steel blade as opposed to a clad steel / mild steel or iron construction. Honyaki can be more brittle so oil quench shiro 3 will be the toughest of honyaki blades. Oil quench shirogami 3 honyaki will hold an edge much longer than clad shirogami 3 and has the ability to have a very fine but slightly toothy feeling edge at fine finishes. A great steel for those who sharpen. 

The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. 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. Rust can be removed with a light abrasive.

 



About This Knife

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.

Carbon Steel

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: 447mm
Edge Length: 289mm
Heel Height: 36mm
Spine Thickness: 4.1mm
Weight:
Orientation: Right-hand Bias

Blade Type: Carbon Steel
Steel Type: Shirogami 3 (White Paper #3 / Yellow Steel)
Steel Hardness (HRC): undisclosed
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ebony & Horn Ferrule

  • This is a honyaki forged carbon steel knife.
  • Honyaki knives are made from a single piece of high-carbon steel and require particularly attentive care.
  • Hand wash immediately after use and dry thoroughly with a towel. Do not air dry or place in the dishwasher. The fine steel and hardened edge are prone to rust and chipping if mishandled.
  • Use only on wooden cutting boards and avoid hard, dense ingredients that could cause micro-chipping. If you wouldn't bite into it, don't cut it with this knife.
  • Twisting, scraping, or lateral force will damage the edge.

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.

Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

$72.10
$72.10
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

$128.52
$128.52
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

$115.98
$115.98
Naniwa Chosera Pro 800 Whetstone

Naniwa Chosera Pro 800 Whetstone

$106.58
$106.58
Naniwa Chosera Pro 400 Whetstone

Naniwa Chosera Pro 400 Whetstone

$100.31
$100.31
Naniwa Chosera Pro 1000 Whetstone

Naniwa Chosera Pro 1000 Whetstone

$122.25
$122.25
Naniwa Chosera Pro 2000 Whetstone

Naniwa Chosera Pro 2000 Whetstone

$134.79
$134.79
Naniwa Chosera Pro 5000 Whetstone

Naniwa Chosera Pro 5000 Whetstone

$241.37
$241.37
Arashiyama #1000 Whetstone Medium Hard with Natural Grit

Arashiyama #1000 Whetstone Medium Hard with Natural Grit

$65.83
$65.83
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$90.91
$90.91
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$97.18
$97.18
Kitayama #8000 Whetstone with Nagura and Wooden Base

Kitayama #8000 Whetstone with Nagura and Wooden Base

$131.66
$131.66
Bernal Cutlery Chromium Oxide Precharged Deburring Strop

Bernal Cutlery Chromium Oxide Precharged Deburring Strop

$54.86
$54.86
Atoma #140 Diamond Stone No Holder

Atoma #140 Diamond Stone No Holder

$164.57
$164.57



Shirogami 3 (White Paper #3 / Yellow Steel)

Carbon (C): 0.8–0.9%| Manganese (Mn): 0.2–0.3%| Phosphorus (P/S): trace

White 3 is the softest and toughest of the White steels (~0.8–0.9% C). Easier to sharpen and less brittle, it’s great for beginners and heavy|use blades. Typical hardness is 59–61 HRC. It patinas readily but holds a fine, smooth edge ideal for daily|use knives.



About Satoshi Nakagawa


Satoshi Nakagawa is a rising blacksmith from Sakai, Osaka. He trained for 16 years under legendary bladesmith Kenichi Shiraki, becoming Shiraki’s sole apprentice and successor. In 2021, Nakagawa founded Nakagawa Hamono after his mentor’s retirement. Renowned for his versatility, he forges everything from traditional carbon steels but has made a name for himself in working with high alloy stainless steels. Nakagawa’s honyaki knives carry forward Sakai’s legacy with exceptional hardness, beautiful hamon patterns, and superb cutting performance, earning him acclaim among collectors and chefs worldwide.

See All Satoshi Nakagawa