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Home | Nakagawa Hamono | Makoto Tadokoro Marushin Nakagawa 240mm Gyuto Ginsanko Mirror Finish E

Makoto Tadokoro Marushin Nakagawa 240mm Gyuto Ginsanko Mirror Finish Ebony Handle

$770.89
$770.89
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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 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, his ginsanko is one of the best we have used and sharpened, really superb edge life, toughness and edge formation.

Super fine grinding by Naohito-san. These have a solid feel with little overall flex but the edge is super thin and ‘nail-going’; it 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 forgiving tougher knives. 

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: Tadokoro

Smith: Nakagawa

Producing Area: Tosa, Japan

Profile: Gyuto

Size: 240mm

Steel Type: Stainless

Steel: Ginsanko

Handle: Ebony with Horn Ferrule

Total Length:  385mm

Edge Length: 229mm

Handle to Tip Length: 242mm

Blade Height: 50mm

Thickness: 2.6mm

Handle Length: 142mm

Weight: 206grams

Hand Orientation: Ambidextrous 

Sharpener: 

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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Makoto Tadokoro Marushin Nakagawa 240mm...

$770.89
$770.89
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