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Home | Japanese Kitchen Knives | Hatsukokoro Nakagawa 300mm Sakimaru Sujihiki Aogami 1 Damascus Ebony B

Hatsukokoro Nakagawa 300mm Sakimaru Sujihiki Aogami 1 Damascus Ebony Buffalo Horn

€698,02
€698,02
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Beautifully hand forged suminagashi damascus over aogami 1 carbon steel with horn ferruled ebony handle.

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. 

The sharpener on this series is credited as Kawakita Hamono operated by Kazumi Kawakita. Kawaita-san is a famed master sharpener who lists many notable and well-respected Sakai sharpeners as former students. Notably Morihiro who pioneered putting traditional Sakai wide bevels on double bevel wa-hochos. He was the sole sharpener of the Konosuke Fujiyama line (until 2018) and also works on the Sakai Kikumori Choyo series as well as a credited grinder for Nakagawa and other projects from Sakai.

This knife has a hard carbon steel core with iron cladding for added durability. 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

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Carbon Steel

Reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Sujihiki

A sujihiki is a long, narrow Japanese slicing knife designed for clean, even cuts through cooked or raw proteins. Its thin blade reduces drag, allowing smooth, single-stroke slices that preserve texture and presentation. The pointed tip offers precision for trimming and detail work. Ideal for carving roasts, portioning fish, and producing uniform slices with minimal effort.

Listed Length: 300mm
Total Length: 445mm
Edge Length: 289mm
Heel Height: 33mm
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC): undisclosed
Reactive: More Attention
Handle Type: Japanese (wa)
Handle Material: Ebony & Horn Ferrule

  • This is a reactive carbon steel knife made specifically for use in the left or right hand. Be sure to check handedness before purchase.
  • Expect oxidation (color change, staining, spotting) with use.
  • Hand wash and towel dry immediately after use. Do not use a dishwasher or air dry.
  • 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

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.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,97
€29,97
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

€65,22
€65,22
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

€72,27
€72,27
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€51,12
€51,12
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,64
€54,64
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25



Aogami 1 (Blue Paper #1)

Carbon (C): 1.3–1.4%| Tungsten (W): 1.5–2.0%| Chromium (Cr): 0.3–0.5%

Aogami 1 is a high|carbon tool steel (~1.3–1.4% C) with tungsten and chromium additions that enhance hardness and wear resistance. It’s capable of ~65 HRC and maintains excellent edge retention with moderate toughness. The steel sharpens cleanly, forms an exceptionally fine edge, and is common in top|end Japanese kitchen knives. Like other Aogami steels, it rusts easily and requires attentive care.