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Blade Length | 230 mm |
Total Length | 390 mm |
Steel | Shirogami (White) #3 |
Handle | Ebony |
Ferrule | N/A |
Rockwell | 63-64 |
Height Spine to heel | 48 mm |
Width at Spine | 3.47 mm |
Weight | 233 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.
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