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We are proud to be the sole North American retailer of this collaboration between Sakai Kikumori and Nakagawa Hamono. In a conversation between Bernal Cutlery’s Lisa and Josh and Sakai Kikumori, Kawamura-san at Kikumori asked what we would like to see. Shirogami 1 and aogami 1 kurouchi gyutos from Nakagawa came to mind.
These knives represent a blend of the rustic and the refined. They have a dark forge-scale ‘kurouchi’ finish and exceptionally thin grinds to support the superb forging. Nakagawa-san's smithing is characterized by thorough heat treatment with excellent heat control during forging. The result are knives that have remarkable edge formation and edge retention while remaining tough.
Shirogami is rated at 3, 2, & 1; increasing in carbon content as the number gets smaller. Typically, shirogami 3 is tough with a shorter edge life than shirogami 2, and shirogami 1 has the best edge life with the least toughness. However, in the hands of Nakagawa-san, this shirogami 1 is given better toughness which offsets its more brittle nature. This is definitely a sharpener's steel that works well at a very fine finish. It is a real pleasure to sharpen Nakagawa-san's shirogami 1. It has a longer lived edge than his shirogami 2 and performs well at very fine finishes- it’s a true blank slate that’s great for a huge variety of finishing stones, especially natural stones.
These have a natural (as opposed to chemically applied) kurouchi finish which will include some hammer marks and rougher cosmetic grinder marks. When cared for properly, the kurouchi will gradually fade and be replaced with a patina from use.
Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional to modern.
This set includes:
Sakai Kikumori Nakagawa 240mm Gyuto Shirogami 1 Kurouchi Ho Wood with Saya - a general use kitchen knife in a size thats big enough for cabbage and piles of herbs, but not too big to make it unwieldy for single piece veg like onions, carrots and peppers. It's length also makes it double as an efficient slicer of boneless meats.
Sakai Kikumori Nakagawa 150mm Petty Shirogami 1 Kurouchi Ho Wood with Saya - utility knife small enough to do some handheld work but longer enough to process on a cutting board.
Brand: Sakai Kikumori
Smith: Satoshi Nakagawa
Producing Area: Sakai
Steel Type: Carbon Steel
Steel: Iron-Clad Shirogami 1
Handle: Ho Wood Octagonal
Hand Orientation: Ambidextrous
HRC: 63-64
Measurements available on individual product listings
This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.
Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.
We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.
Ramassage disponible à Bernal Cutlery
Habituellement prête en 24 heures
We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.