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ABOUT THIS PRODUCT: Nakagawa Satoshi Gyuto 210 mm (Scratch & Dent)
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||Aogami (Blue #1)
|Height Spine to heel
|Width at Spine
*This knife was returned to us because we had mistakenly listed the steel type as Shirogami #1, instead of the correct steel type of Aogami (Blue#1). It was returned to us with some very minor scratches and scuffs shown in the product photography.
Satoshi Nakagawa was trained by legendary blacksmith Mr. Kenishi Shiraki who operated Shiraki Hamono up until his retirement in 2020. Satoshi Nakagawa-san then took over the forge and began working under his own name. Much like his Master, Satoshi-san is capable of many types of forging and is capable of working with many steel types including shirogami, aogami and stainless steels like VG10. Most impressively, He is capabale of forging honyaki style knives which requires a great deal of skill to accomplish.
This Gyuto is double beveled and is suitable for both right and left handed users. It's beautiful damascus pattern in created by hand which requires a great deal of skill, time and effort and gives each knife a one of a kind pattern. The handle may look simple in the pictures, and is, but is made from high quality ebony and beautifully figured buffalo horn. Additionally, the handle is polished to a wonderfully shiny and smooth finish and balances the knife perfectly.
The Gyuto is the Japanese equivalent to the chef's knife and is the most versatile knife available. An essential for the professional cook/chef they can handle a wide variety of tasks including vegetable chopping, more intricate vegetable prep and slicing proteins.
Knife Care (Iron Clad)
- This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
customers love their sharp knife
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