Nakagawa Honyaki Shirogami #3 Ripple Mirror Yanagiba

This exquisite Mizu-Honyaki mirror-polished Yanagiba is handcrafted by master Satoshi Nakagawa using Shirogami #3. With Kanji engraved on the back side of the blade, the front side of the mirror-polished blade features a beautiful ripple hamon line as well as kasumi polish on the bevel. For right-hand use.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Nakagawa Hamono
• Craftsman: Satoshi Nakagawa
• Knife Type: Yanagiba
• Blade
• Construction: Mizu-Honyaki
• Grind: Single Bevel (Right-handed)
• Steel Type: Shirogami #3 (White #3)
  
• Hardness: 61 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Kyomen (Mirror)
• Nami Ukashi (Ripple)
• Blade Length: 270mm (10.6") / 300mm (11.8")
• Blade Height (at heel): 33mm / 36mm
• Spine Thickness
• Above heel: 3.4mm / 3.7mm
• Middle: 3.0mm / 3.2mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa / Tsukajiri: Black Buffalo Horn
• Ginmaki: Nickel Copper (x3)
• Divider: Ebony
• Length: 145mm / 145mm
• Overall Length: 418mm / 448mm
• Weight: 216g (7.62oz) / 221g (7.80oz)
• Engraved Mark: In Japanese Kanji "Nakagawa Made" (中川作)

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:

Shirogami #3 (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must 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.