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On my first trip to Japan, I visited Mr. Kenishi Shiraki who at the time was considered one of the top blacksmiths in Japan. During my visit, I met a young apprentice named Satoshi Nakagawa who had been working with Shiraki san for a couple of years. Now Mr. Shiraki has retired and Nakagawa san has taken over the business and is now a master smith in his own right. He is one of the few blacksmiths doing honyaki blades, which are very difficult to forge from a single piece of carbon steel.
This blade is made with Blue #1 steel and hand-made damascus reactive cladding. It's sharpened by one of the best blade grinders we know if named Myojin san.
After being tipped off by our forum customers, I inquired about the rumor that Morihiro san sharpened these blades, and this was confirmed by our contact.
Blacksmith: Nakagawa San
Sharpener: Myojin San
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Reactive Damascus
Edge Steel: Blue #1
Edge Grind: Double Bevel Even 50/50
Handle: Ebony Octagonal
Ferrule: Buffalo Horn
Weight: 6.3oz (180g)
Blade Length: 200mm
Overall Length: 344mm
Spine Thickness at Heel: 3mm
Blade Height at Heel: 46mm
This blade is made with Blue #1 steel and hand-made damascus reactive cladding. It's sharpened by one of the best blade grinders we know if named Myojin san.
After being tipped off by our forum customers, I inquired about the rumor that Morihiro san sharpened these blades, and this was confirmed by our contact.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) I Can't Even Believe ItPosted By: Cory Steiner
10 people found this review helpful
I've been around knives for a long time and have recently embarked into Japanese Knives for the kitchen.
As far as kitchen knives go - I have a small Damascus pairing knife that's AMAZING and a very quintessential carbon Gyuto.
This one (the 170mm Nakagawa Bunka) just arrived and the first word out of my mouth was "Jesus!!!".
It's everything and more. Perfect size for my home-kitchen needs and I feel like it can do-it-most.
Has a really nice weight to it and I just love everything about it.
Not an overly scientific review, but I'm just dumbfounded by how much I like this (in every way imaginable).
My wife's about to do two back-to-back 12 hour shifts and I'm going to make something serious with this.
Wow. Blown away.
10 people found this review helpful
I've been around knives for a long time and have recently embarked into Japanese Knives for the kitchen.
As far as kitchen knives go - I have a small Damascus pairing knife that's AMAZING and a very quintessential carbon Gyuto.
This one (the 170mm Nakagawa Bunka) just arrived and the first word out of my mouth was "Jesus!!!".
It's everything and more. Perfect size for my home-kitchen needs and I feel like it can do-it-most.
Has a really nice weight to it and I just love everything about it.
Not an overly scientific review, but I'm just dumbfounded by how much I like this (in every way imaginable).
My wife's about to do two back-to-back 12 hour shifts and I'm going to make something serious with this.
Wow. Blown away.
