Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai, Japan, one of the true centers of Japanese knife making. A master smith working in a city long known for its blade craft, he produces knives that reflect disciplined forging, clean grinds, and excellent heat treatment. His work is respected for its refined feel on the stones and confident performance on the board.
This Ginsan blade is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the contrast between core and cladding. Ginsan offers the fine grain structure and sharpening ease many cooks associate with carbon steel, combined with the convenience and corrosion resistance of stainless. The grind is even at 50/50 for balanced cutting performance, and the blade moves smoothly through product with low resistance. The wenge octagonal handle paired with a buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated look 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: 4.9 oz (140 g) Edge Length: 172 mm Total Length: 315 mm Spine Thickness at Base: 2.6 mm Blade Height at Base: 46.7 mm
This Ginsan blade is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the contrast between core and cladding. Ginsan offers the fine grain structure and sharpening ease many cooks associate with carbon steel, combined with the convenience and corrosion resistance of stainless. The grind is even at 50/50 for balanced cutting performance, and the blade moves smoothly through product with low resistance. The wenge octagonal handle paired with a buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated look 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.
