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Home | Japanese Kitchen Knives | Sakai Kikumori Nakagawa 240mm Gyuto Stainless Clad Shirogami 1 Keyaki

Sakai Kikumori Nakagawa 240mm Gyuto Stainless Clad Shirogami 1 Keyaki with Saya

€385,05
€385,05
Sold Out

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READ IMPORTANT DELIVERY OPTION INFORMATION

These hand forged knives are made with a stainless-clad shirogami 1 carbon steel core with a migaki finish. They're fitted with an octagonal keyaki (zelkova) handle and pakka wood ferrule.  The dimensions and geometry of this knife were made to our specifications and are exclusive between Sakai Kikumori, Nakagawa Hamono and Bernal Cutlery.

This is an ideal work knife, highlighting some of the best forging out there with wide-beveled, migaki finish grinding done with superb geometry in mind.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 380mm
Edge Length: 231mm
Heel Height: 49mm
Spine Thickness: 2.76mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Shirogami 1 (White Paper #1)
Steel Hardness (HRC): 63-64
Maintenance: Some Attention
Handle Type: Japanese (wa)
Handle Material: Keyaki and Pakka Ferrule

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Bernal Cutlery Takarazukushi 320 WA/800 Cobalt Combination Grit Japanese Whetstone

Bernal Cutlery Takarazukushi 320 WA/800 Cobalt Combination Grit Japanese Whetstone

€72,25
€72,25
Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

€40,53
€40,53
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

€65,20
€65,20
Takarazukushi Porous Ceramic 220 Flattening Stone

Takarazukushi Porous Ceramic 220 Flattening Stone

€35,25
€35,25
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25
Bernal Cutlery Monodiachrome Precharged Microfiber Strop

Bernal Cutlery Monodiachrome Precharged Microfiber Strop

€66,08
€66,08
Sold Out
Bernal Cutlery Vanadium Carbide Precharged Abrasive Strop

Bernal Cutlery Vanadium Carbide Precharged Abrasive Strop

€30,84
€30,84
Sold Out
Atoma #140 Diamond Stone With Handle

Atoma #140 Diamond Stone With Handle

€114,55
€114,55
Sold Out
Atoma #140 Diamond Stone with Holder

Atoma #140 Diamond Stone with Holder

€112,78
€112,78
Atoma #140 Diamond Stone No Holder

Atoma #140 Diamond Stone No Holder

€92,52
€92,52



Shirogami 1 (White Paper #1)

Carbon (C): 1.25–1.35% | Manganese (Mn): 0.2–0.3% | Phosphorus (P/S): trace

Shirogami 1 is an ultra-pure high-carbon steel (~1.25–1.35% C) from Hitachi, delivering extreme sharpness and easy honing. Capable of ~65 HRC, it’s used for razors and fine kitchen knives. Its low impurity content yields an exceptionally fine grain but requires vigilant maintenance to prevent rust.



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