Nakagawa Ginsan (Silver #3) 180mm Bunka
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This Bunka is handcrafted by Mr. Satoshi Nakagawa with Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel. The blade has a plain brushed finish with an elegant Kasumi line, and the beautiful edge geometry ensures a very smooth cutting performance. The fit and finish of the blade is superior, with a smoothly polished spine and choil. The blade is paired with an octagonal wa-handle made of Teak wood with a kuchiwa made of buffalo horn.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Nakagawa Hamono
- Craftsman: Satoshi Nakagawa
- Knife Type: Bunka
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Ginsan (Silver #3)
- Jigane (Cladding): Stainless Steel
- Hardness: 60-61 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 3.1mm
- Middle: 2.5mm
- Shape: Hachikaku (Octagonal)
- Material: Teak
- Kuchiwa: Black Buffalo Horn
- Length: 127mm
- Overall Length: 310mm
- Weight: 151g (5.33oz)
- Engraved Mark: In Japanese Kanji "Nakagawa Made Silver #3" (中川作 銀三)
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.
Ginsan (Gin3 or Silver #3) is stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with a similar hardness of Shirogami #2, Ginsan is stainless. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
I am a novice cook with a love for bbq cooking in competition. It’s so much fun to incorporate Japanese knives other than traditional Western knives. I have become enthusiastic about some of the artisans and Santoshi from the Sakai region is one of them. His diversity in different metals is outstanding. This Bunka is nothing fancy but is truly a wonderful knife to add to my collection.