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Home | 240mm Gyuto Sale | Makoto Tadokoro Marushin Nakagawa 240mm Gyuto Ginsanko Teak

Makoto Tadokoro Marushin Nakagawa 240mm Gyuto Ginsanko Teak

£351.57
£351.57
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This series is hand ground by Makoto Tadokoro in Tosa Japan and forged by Satoshi Nakagawa in Sakai. Tadokoro-san trained with the famous grinder & sharpener Morihiro in Sakai beginning as a teenager. Tadokoro-san's grinding and finishing skill is exceptional, his work definitely shows he has made the most of his 25 years of experience.

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. Nakagawa-san's 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.

These have a fine grinding by Tadokoro-san. These have a solid feel with little overall flex but the edge is thin. They will cut very very smoothly but can be easily damaged 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 more 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. 

Sharpener: Makoto Tadokoro
Smith: Satoshi Nakagawa
Producing Area: Tosa, Sakai, Japan
Size: 240mm
Steel Type: Stainless
Steel: Ginsanko
Handle: Teak & Horn
Total Length: 385mm
Edge Length: 230mm
Handle to Tip Length: 244mm
Blade Height: 49mm
Thickness: 2.8mm
Handle Length: 143mm
Weight: 187grams
Hand Orientation: Ambidextrous

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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