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Hatsukokuro Nakagawa 210mm Gyuto Aogami 1 Damascus Ebony Handle

€456,24
€456,24
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Nakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment.  This creates knives that have superb edge formation and edge retention, with good toughness. Nakagawa-san's reputation is well earned as one of a few blacksmiths in Sakai to forge Ginsanko, VG10, and STRIX stainless steels. Likewise, his carbon steels are easy to sharpen across most steel types.

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.

They will cut very very smoothly but can be easy to damage if any twisting, lateral pressure or scraping is applied. 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. 

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: Nakagawa
Smith: Sastoshi Nakagawa
Sharpener: Morihiro
Producing Area: Sakai, Japan
Profile: Gyuto
Size: 210mm
Steel Type: Iron Clad Carbon Steel
Steel: Aogami 1
Handle: Ebony (Black Horn)
Total Length: 350mm
Edge Length: 203mm
Handle to Tip Length:
Blade Height: 48mm
Thickness: 3.4mm
Handle Length:
Weight:  204g
Hand Orientation: Ambidextrous

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Hatsukokuro Nakagawa 210mm Gyuto Aogami...

€456,24
€456,24
Sold Out