Forged by Nakagawa in Sakai, this 180 mm knife in Ginsan (Silver Steel) sits between a petty and a short gyuto in format: long enough for board work, nimble enough for detail cuts. The slim profile is ideal for artistic vegetable carving, for example, but can also be used for fish and boneless meats, with a blade that remains light along its entire length
The wa-handle in magnolia (hōnoki) is fitted on a partial tang in the Japanese tradition. Light and blade-forward in balance, it lets the edge carry the work rather than the hand. Magnolia is a pale, fine-grained wood common on Sakai knives, valued for its neutrality and low weight.
Nakagawa is one of the few Sakai smiths who works regularly with Ginsan (Silver Steel), a stainless steel with high chromium content (13 to 14.5%) that resists corrosion without giving up edge refinement. Hand-forged using traditional Sakai methods, Ginsan responds to sharpening on whetstones with a reactivity closer to carbon steel than most stainless alloys. The edge reaches a very fine bevel and holds well between sharpenings. No patina forms: the blade stays bright after use.
Care
Rinse and dry after each use. Do not put in the dishwasher. No special upkeep is needed between sharpenings.