Skip to content
Free shipping in Canada for all purchases of $150 or more (More details)
Free shipping in Canada for all purchases of $150 or more (More details)

Language

Country

Nakagawa X Hatsukokoro Aogami #1 Sakimaru 270mm Ébène

Sold out
Original price $560.00
Current price $448.00
Description

Forgeron : Nakagawa Satoshi 菊千代
Zone de production : Sakai-Osaka/ Japon
Profil : Sakumaru
Taille: 270mm
Type d’acier: Acier Carbone (Oxydable)
Acier : Yasuki Aogami #1, Recouvert d’acier oxydable souple
Manche : Ébène et corne de Buffle
Longueur totale : 415 mm
Longueur du bord : 260 mm
Longueur de la poignée à la pointe : 275 mm
Hauteur de la lame : 30 mm
Épaisseur : 4 mm
Longueur de la poignée : 140 mm
Poids : 232g
Orientation de la main : ambidextre
Shiraki Knives à Sakai City était l’un des meilleurs forgerons du Japon. Kenichi Shiraki était un forgeron célèbre qui peut fabriquer des couteaux Honyaki (Shiroichi Mizu Honyaki) trempés à l’eau numéro 1 en acier blanc. On dit qu’il n’y a qu’environ quatre forgerons qui peuvent fabriquer ces couteaux en 2021. Cette compétence est requise.
Satoshi Nakagawa y a étudié et fabriqué des couteaux pendant 16 ans. Il a fermé les couteaux Shiraki après la retraite du maître Shiraki et a commencé les couteaux Nakagawa en avril 2021. Il peut également fabriquer des couteaux Shiroichi Mizu Honyaki, des couteaux à biseau simple et double et des couteaux en acier inoxydable et en acier au carbone. Ce fait signifie qu’il est l’un des meilleurs forgerons du Japon. Il a hérité des 600 ans d’histoire et de tradition de fabrication de couverts de Sakai

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not soak. Not dishwasher safe.

Guarantee

TBD

Customer Ratings

Coming

Dimensions

Size

270mm

Weight

232g

Total lenght

415mm

Handle length at tip

275mm

Edge lenght

260mm

Blade height

30mm

Blade thickness

4.0mm

Handle size

140mm

Blade

Steel

Yasuki Aogami #1, Recouvert d’acier oxydable souple

Steel type

Acier au carbone

Handle

Handle material

Ébène et corne de Buffle

Details

Profile

Sakimaru

Usage

Couteau à trancher

Hand orientation

Ambidextre

Making

Production area

Sakai-Osaka/Japon

Blacksmith

Nakagawa Satoshi 菊千代

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.

Compare products

{"one"=>"Select 2 or 3 items to compare", "other"=>"{{ count }} of 3 items selected"}

Select first item to compare

Select second item to compare

Select third item to compare

Compare