Satoshi Nakagawa is the owner and master smith of Nakagawa Hamono in Sakai, Japan, one of the true centers of traditional Japanese knife making. After a decade long apprenticeship under Shiraki san, he succeeded his teacher and has continued producing beautifully forged blades that reflect both deep tradition and modern refinement. His work is known for clean grinds, excellent heat treatment, and a confident, work ready feel on the board.
This Ginsan gyuto is hammer forged in san mai construction with a stainless clad exterior and a kasumi finish that highlights the subtle contrast between core and cladding. The Ginsan edge steel offers the fine grain structure and sharpening feel of carbon steel with the convenience of stainless performance. Ground even at 50/50 for balanced cutting, the blade moves smoothly through product with excellent edge retention and easy maintenance. The wenge octagonal handle with buffalo horn ferrule adds a refined, substantial feel in hand and complements 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 Finish: Kasumi Edge Steel: Ginsan Edge Grind: Double Bevel Even 50/50 Handle: Wenge Octagonal Ferrule: Buffalo Horn Weight: 7.6 oz / 214 g Blade Length: 232 mm Overall Length: 385 mm Spine Thickness at Heel: 2.6 mm Blade Height at Heel: 49.5 mm
This Ginsan gyuto is hammer forged in san mai construction with a stainless clad exterior and a kasumi finish that highlights the subtle contrast between core and cladding. The Ginsan edge steel offers the fine grain structure and sharpening feel of carbon steel with the convenience of stainless performance. Ground even at 50/50 for balanced cutting, the blade moves smoothly through product with excellent edge retention and easy maintenance. The wenge octagonal handle with buffalo horn ferrule adds a refined, substantial feel in hand and complements 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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) My first wide bevel knifePosted By: Ryan Wu
32 people found this review helpful
I love it I love it. Ginsan feels amazing to sharpen and takes a finer edge than some of my carbon steel knives. It’s also incredibly thin behind the edge and makes it feel like I’m ghosting through vegetables. The fit and finish is also top notch. You’re really getting what you pay for and more.
32 people found this review helpful
I love it I love it. Ginsan feels amazing to sharpen and takes a finer edge than some of my carbon steel knives. It’s also incredibly thin behind the edge and makes it feel like I’m ghosting through vegetables. The fit and finish is also top notch. You’re really getting what you pay for and more.
