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Hatsukokuro Nakagawa 330mm Kiritsuke Yanagi Aogami 1 Damascus Black Buffalo Horn

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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.

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.

Ambidextrous

Suitable for all users.

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: 330mm
Total Length: 483mm
Edge Length: 321mm
Heel Height: 38mm
Spine Thickness: 5.2mm
Weight:
Orientation: Right-hand Bias

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

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • 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, cheap plastics or metal cutting boards.

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).

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.

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