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Nakagawa 240mm Sujihiki Aogami 1 Damascus Ebony White Buffalo Horn

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Beautifully hand forged suminagashi damascus over aogami 1 carbon steel and thin convex hamaguri sharpened by Myojin Naohito. 

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. His carbon steels are usually easy to sharpen across most steel types. Nakagawa-san 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.

Ground and finished by Myojin Naohito who became known to us here through his outstanding grinds and finishes on the Konosuke Fujiyama FM knives. We have been consistently impressed with how nicely these fine blades cut and at the quality of his finish work. It is exciting to get more knives finished by this young but very talented sharpener and now blacksmith as Naohito-san has begun to forge some of his own knives

These have a solid feel with little overall flex but the edge is super thin and ‘nail-going’; it can be temporarily bent with pressure against a fingernail, an old style test for proper thinness on a fine ground blade.

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.

Smith: Satoshi Nakagawa
Sharpener: Myojin Naohito
Producing Area: Sakai, Osaka, Japan
Profile: Sujihiki
Size: 240mm
Blade Type: Iron Clad Carbon Steel
Steel Type: Aogami 1
Handle: Ebony with horn ferrule
Total Length: 377mm
Blade Height: 33mm
Edge Length: 229mm
Thickness:  3mm at heel
Weight: 160g
Hand Orientation: Ambidextrous

 

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.

Nakagawa 240mm Sujihiki Aogami 1...

Regular Price
$598.00
Sale Price
$598.00
Regular Price
Sold Out
Unit Price
per 
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