| Blade Length |
200 mm |
| Total Length |
346 mm |
| Steel |
Shirogami (White) #3 |
| Handle |
Maple Burl |
| Ferrule |
Snakeskin Resin |
| Rockwell |
63-64
|
| Height Spine to heel |
47 mm |
| Width at Spine |
3.47 mm |
| Weight |
184 grams |
Bevel
|
Double (50/50) |
The Blacksmith
Satoshi Nakagawa is an up and coming blacksmith based out of Sakai City, Osaka Prefecture, Japan. Before launching his own workshop in 2021, Nakagawa-san trained under Kenichi Shiraki, who was a master craftsman, known for his Honyaki knives. Although Nakagawa-san works primarily with Ginsan, and Blue # 1 / 2, he has a wide breadth, given sixteen years of training at Shiraki hamono, he too, possesses the coveted skill of producing Honyaki knives, now under his own name. Nakagawa-san’s blades are characterized by their clearly defined bevels, thinness behind the edge, thin tip, nice balance/weight in hand, and smooth fit/finish (chamfered spine, smooth choil). These knives are quite versatile profile wise, with a nice flat spot, and a gentle curve, making them great for different cutting styles!
This Mirror Polished Abura (oil) Quenched Honyaki blade is made from Shirogami (White) #3, a high carbon steel, requiring a high level of skill, which only a handful of craftsmen possess. Nakagawa-san uses traditional methods of forging, every stage is made by his hands. The hamon is clearly defined on this honyaki forged knife and is extremely tough, resulting in better edge retention. Unlike san-mai (three layered) construction, honyaki blades are made from a single piece of steel, using differential heat treat, by oil or water quenching. The high mirror polish attests to the quality of sharpening and attention to detail in order to achieve such a finessed yet functional work of art.
The Knife
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
- Carbon steel is 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.
