Nakagawa / Naohito Myojin Aogami #1 Damascus 240mm Kiritsuke Gyuto

This Kiritsuke Gyuto is handcrafted by Sakai knifemaker Satoshi Nakagawa using Aogami #1 steel core, and hand-sharpened by renowned sharpener Naohito Myojin. With an elegant Damascus cladding using soft iron, the knife is beautifully ground with a Kasumi polish and an incredibly smooth choil. With a higher carbon content than Aogami #2, Nakagawa-san was able to heat-treat the blade to a hardness level of 61-63 HRC, enabling superior edge retention. The blade is paired with a wa-handle made of Ebony wood, with premium Resin (Ivory-effect) Kuchiwa and triple ginmaki.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Nakagawa Hamono
• Craftsman: Satoshi Nakagawa
• Shapener: Naohito Myojin
• Knife Type: Kiritsuke Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Aogami #1 (Blue #1)
• Jigane (Cladding): Soft Iron
• Hardness: 61-63 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Damascus
• Kasumi Polish
• Blade Length: 240mm (9.4")
• Blade Height (at heel): 49mm
• Spine Thickness
• Above heel: 3.2mm
• Middle: 2.7mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa / Tsukajiri: Resin (Ivory-effect)
• Ginmaki: Nickel Copper (x3)
• Divider: Ebony
• Length: 144mm
• Overall Length: 389mm
• Weight: 235g (8.29oz)
• Engraved Mark: In Japanese Kanji "Nakagawa Made Blue #1" (中川作 青一鋼)

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.

About Naohito Myojin 

Myojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (明神 健雄) and Naohito Myojin (明神 直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. 

Tateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).

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.