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Home | Japanese Kitchen Knives | Hatsukokuro Nakagawa 270mm Kiritsuke Yanagi Ginsanko Ebony Black Buffa

Hatsukokuro Nakagawa 270mm Kiritsuke Yanagi Ginsanko Ebony Black Buffalo Horn Handle

$468.00
$468.00
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Nakagawa-san's knives are characterized by superb edge formation and edge life with good toughness. This is due to excellent heat control during forging and a very thorough heat treatment. His carbon steels are easy to sharpen across most steel types. Nakagawa-san is one of only a few blacksmiths in Sakai to forge Ginsanko and VG10 stainless steels. His ginsanko is one of the best we have used and sharpened, with superb edge life, toughness and edge formation.

These knives feature super fine grinding by Morihiro, known for his single and wide double bevel grinding work. Morihiro was instrumental in bringing Sakai's tradition of single bevel grinding to double bevel wa-hocho. He was the sole sharpener of the Konosuke Fujiyama line (until 2018) and also works on the Sakai Kikumori Choyo series as well as other projects from Sakai.

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. 

Brand: Hatsukokuro
Smith: Satoshi Nakagawa
Sharpener: Morihiro
Producing Area: Sakai, Osaka, Japan
Profile: Kiritsuke Yanagi
Size: 270mm
Steel Type: Stainless
Steel: Ginsanko
Handle: Ebony Handle Black Buffalo
Total Length: 413mm
Edge Length: 260mm
Handle to Tip Length: 276mm
Blade Height: 33mm
Thickness: 3.8mm
Handle Length: mm
Weight: 206grams
Hand Orientation: Right Handed

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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