Nakagawa Aogami #1 Damascus 330mm Yanagiba with Lignum Vitae Handle and Saya

The Nakagawa Aogami #1 Damascus 330mm Yanagiba is a true work of art. Forged with premium Aogami #1 steel, the blade features a stunning damascus pattern, ensuring both strength and sharpness. The 330mm blade is perfect for precise, delicate slicing. Its Lignum Vitae handle offers durability and comfort, while the included saya provides protection, making this knife a functional and beautiful addition to any kitchen.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Nakagawa Hamono
• Craftsman: Satoshi Nakagawa
• Knife Type: Yanagiba
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
• Hagane (Core Steel): Aogami #1 (Blue #1)
• Jigane (Cladding): Soft Iron
• Hardness: 61-63 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes: Damascus
• Blade Length: 330mm (13.0")
• Blade Height (at heel): 37mm
• Spine Thickness
• Above heel: 4.7mm
• Middle: 3.4mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Lignum Vitae
• Kuchiwa / Tsukajiri: Black Buffalo Horn
• Ginmaki: Nickel Silver (x3)
• Length: 154mm
• Overall Length: 492mm
• Weight: 295g (10.41oz)
• Engraved Mark: In Japanese Kanji "Nakagawa Made Blue #1" (中川作 青一鋼)
• Includes Custom fitted Lignum Vitae Saya

About Nakagawa Hamono 中川打刃物

Satoshi Nakagawa (中川 悟志) is a relatively young knifemaker based in the famous city of Sakai in Japan. 16 years ago, he started learning from legend artisan Kenichi Shiraki (白木 健一), one of the very best blacksmiths in Japan. As master Shiraki retired and closed his workshop in 2020, the torch has been passed down to Satoshi Nakagawa, Shiraki’s only Deshi (disciple). In April 2021, Satoshi Nakagawa-san launched his own workshop Nakagawa Hamono.

Care:

Aogami #1 (Blue #1) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.