Nakagawa VG10 Mirror Kiritsuke Yanagiba

This Kiritsuke Yanagiba is handcrafted by Satoshi Nakagawa using VG10 stainless steel core and clad in stainless steel. With Kanji engraved on the back side of the blade, the front side of the blade is mirror-polished with the beautiful Kasumi polish on the bevel. This knife is a beautiful piece for those not only looking for practical sharpness, but also high aesthetic value in the knife. Paired with a premium triple-ginmaki marble buffalo horn ebony wa-handle. For right-hand use.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Nakagawa Hamono
• Craftsman: Satoshi Nakagawa
• Knife Type: Kiritsuke Yanagiba
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
• Hagane (Core Steel): VG10
• Jigane (Cladding): Stainless Steel
• Hardness: 60-61 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Kyomen (Mirror)
  
• Kasumi Polish
• Blade Length: 270mm (10.6") / 300mm (11.8") / 330mm (13.0")
• Blade Height (at heel): 33mm / 35mm / 35mm
• Spine Thickness
• Above heel: 3.5mm / 4.0mm / 4.1mm
• Middle: 3.0mm / 3.6mm / 3.6mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa / Tsukajiri: Marble Buffalo Horn
• Divider: Ebony
• Ginmaki: Nickel Copper (x3)
• Length: 145mm / 145mm / 153mm
• Overall Length: 422mm / 451mm / 487mm
• Weight: 230g (8.11oz) / 282g (9.95oz) / 314g (11.08oz)
• Engraved Mark: In Japanese Kanji "Nakagawa Made VG10" (中川作 VG10)

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:

Wash and dry with a soft sponge, and safely store after use. 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.