Nakagawa Aogami #2 Kasumi Tanryusen Petty

This Petty is handcrafted by Sakai knifemaker Satoshi Nakagawa using Aogami #2 steel core with soft iron cladding. The blade boasts an attractive Tanryusen finish, a darkened straight line near the shinogi line, adding to its elegance. 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. Paired with a white marble buffalo horn magnolia wa-handle.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Nakagawa Hamono
• Craftsman: Satoshi Nakagawa
• Knife Type: Yanagiba
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Aogami #2 (Blue #2)
• Jigane (Cladding): Soft Iron
• Hardness: 62-63 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Kasumi Polish
• Tanryusen
• Blade Length: 90mm (3.5") / 110mm (4.3")
• Blade Height (at heel): 24mm / 26mm
• Spine Thickness
• Above heel: 2.2mm / 2.8mm
• Middle: 2.1mm / 2.1mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Japanese Magnolia (Ho Wood)
• Kuchiwa: White Buffalo Horn
• Length: 107mm / 126mm
• Overall Length: 212mm / 238mm
• Weight: 56g (1.97oz) / 66g (2.32oz)
• Stamp Mark: In Japanese Kanji "Nakagawa Made" (中川作)
• Stamp Mark: In Japanese Kanji "Aogami #2" (青二鋼)

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.

Care:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. 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.