Beautifully hand forged suminagashi damascus over aogami 1 carbon steel and thin convex hamaguri sharpened by Myojin Naohito.
Nakagawa-san’s knives are characterized by excellent heat control during forging and a very thorough heat treatment creating knives that have superb edge formation and edge life with good toughness. His carbon steels are usually easy to sharpen across most steel types. Nakagawa-san reputation as one of a few blacksmiths in Sakai to forge Ginsanko and VG10 stainless steels that results in excellent edge life and toughness is well earned.
Super fine grinding by Naohito-san. These have a solid feel with little overall flex but the edge is super thin and ‘nail-going’; it can be temporarily bent with pressure against a fingernail, an old style test for proper thinness on a fine ground blade.
This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.
| Steel Type | Iron Clad Aogami 1 |
| Handle Material | Ebony Blonde |
| Weight | 223 grams |
| Height at Heel | 50 mm |
| Overall Length | 384 mm |
| Cutting Edge | 232 mm |
| Thickness(at heel) | 3 mm |



























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