Brand: Hitohira (Chinese)
Blacksmith: Satoshi Nakagawa
Production area: Sakai-Osaka/Japan
Profile: Mioroshi Deba
Size: 210mm
Steel Type: Stainless Steel
Steel: Ginsan (Silver #3), Covered with mild stainless steel
Handle: Ho wood and octagonal buffalo horn ferrule
Total length: 367 mm
Edge length: 204 mm
Length from handle to tip: 227 mm
Blade height: 42 mm
Thickness: 5.3 mm
Handle length: 140 mm
Weight: 235g
Hand orientation: right-handed
Grinder: Rikichi
Come with a Saya
Nakagawa:
In the early 2000s, Nakagawa was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Nakagawa started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.
Nakagawa has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, "If you use Nakagawa's Ginsan once, you'll never replace it." Nakagawa is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Nakagawa became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.
Brand: Hitohira (Chinese)
Blacksmith: Satoshi Nakagawa
Production area: Sakai-Osaka/Japan
Profile: Mioroshi Deba
Size: 210mm
Steel Type: Stainless Steel
Steel: Ginsan (Silver #3), Covered with mild stainless steel
Handle: Ho wood and octagonal buffalo horn ferrule
Total length: 367 mm
Edge length: 204 mm
Length from handle to tip: 227 mm
Blade height: 42 mm
Thickness: 5.3 mm
Handle length: 140 mm
Weight: 235g
Hand orientation: right-handed
Grinder: Rikichi
Come with a Saya
Nakagawa:
In the early 2000s, Nakagawa was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Nakagawa started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.
Nakagawa has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, "If you use Nakagawa's Ginsan once, you'll never replace it." Nakagawa is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Nakagawa became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.
