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Home | Hado | Hado G3N 120mm Petty Ginsanko Burnt Oak Nakagawa

Hado G3N 120mm Petty Ginsanko Burnt Oak Nakagawa

£220.54
£220.54
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The Hado G3N is a hand-forged ginsanko blade with an octagonal burnt oak handle, sealed with a thin clear urushi lacquer coating.

This series is hand ground at the Hado sharpening workshop in Sakai, Japan and forged by Satoshi Nakagawa in Sakai. Nakagawa-san's ginsanko is one of the best we have found, with a great combination of edge life fine edge formation similar to a carbon steel like shirogami, yet tough and with good stain resistance.

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 with 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.

Brand: Hado
Smith: Satoshi Nakagawa
Sharpener: Tadataka Maruyama - lead
Producing Area: Sakai, Japan
Profile: Petty
Size: 120mm
Blade Type: Stainless Clad Stainless Steel
Steel Type: Ginsanko
Handle: Burnt Oak
Total Length: 244mm
Handle Length: 118mm
Handle to Tip Length: 125mm
Blade Height: 26mm
Edge Length: 114mm
Thickness: 2.60mm
Weight: 74g
Hand Orientation: Ambidextrous
Saya: Bernal Cutlery 120mm Petty Magnetic Saya - Sold Separately

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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