Sakai master smith Satoshi Nakagawa represents the next generation of exceptional blade craftsmanship. On my first trip to Japan, I had the privilege of meeting Kenichi Shiraki, widely regarded as one of the premier blacksmiths in the region. It was there that I was introduced to his apprentice, Satoshi Nakagawa. After a decade of training under Shiraki san, Nakagawa stepped forward to carry on the tradition, establishing himself as a highly respected smith in his own right. Today he leads Nakagawa Hamono in Sakai, producing blades that reflect both deep heritage and modern precision.
This knife is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the subtle contrast between the core steel and the outer layers. The edge steel is Ginsan, known for its fine grain structure, excellent sharpening response, and stainless convenience. Ground even at 50/50, the blade offers balanced cutting performance and smooth food release. The wenge octagonal handle paired with a buffalo horn ferrule provides a refined look and solid feel in hand, complementing the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San Location: Sakai, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Steel Finish: Kasumi Edge Steel: Ginsan Edge Grind: Double Bevel Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 5.5 oz / 156 g Blade Length: 171 mm Overall Length: 315 mm Spine Thickness at Heel: 2.9 mm Blade Height at Heel: 47.6 mm
This knife is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the subtle contrast between the core steel and the outer layers. The edge steel is Ginsan, known for its fine grain structure, excellent sharpening response, and stainless convenience. Ground even at 50/50, the blade offers balanced cutting performance and smooth food release. The wenge octagonal handle paired with a buffalo horn ferrule provides a refined look and solid feel in hand, complementing the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
