Nakagawa Honyaki Shirogami #3 Ripple Mirror 210mm Kiritsuke Gyuto

The Nakagawa Honyaki Shirogami #3 Ripple Mirror 210mm Kiritsuke Gyuto exemplifies the pinnacle of refined Japanese cutlery, marrying exquisite craftsmanship with elegant design. Its razor-sharp blade, forged from premium Shirogami #3 steel using the traditional honyaki technique, showcases a captivating ripple mirror finish that not only enhances visual allure but also ensures unparalleled cutting precision. The kiritsuke-style blade offers versatile performance, effortlessly handling delicate slicing and intricate dicing with grace. Complementing this masterful blade, the ebony wood handle is expertly wrapped with triple-ginmaki rings, delivering a sophisticated aesthetic while providing a balanced, comfortable grip. Designed for the discerning professional chef, this knife elevates culinary artistry through its perfect fusion of form and function.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Nakagawa Hamono
• Craftsman: Satoshi Nakagawa
• Knife Type: Kiritsuke Gyuto
• Blade
• Construction: Honyaki
• Grind: Single Bevel (Right-handed)
• Hagane (Core Steel): Shirogami #3 (White #3)
• Jigane (Cladding): Soft Iron
• Hardness: 61 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Kyomen (Mirror)
• Ripple
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 41mm
• Spine Thickness
• Above heel: 3.0mm
• Middle: 2.8mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa / Tsukajiri: Black Buffalo Horn
• Ginmaki: Nickel Copper (x3)
• Divider: Ebony
• Length: 138mm
• Overall Length: 351mm
• Weight: 227g (8.01oz)
• Engraved Mark(Front): In Japanese Kanji "Trademark Hatsukokoro" (登録 初心)
• Engraved Mark(Back): 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.