Nakagawa / Naohito Myojin Aogami #1 Damascus 165mm Santoku
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This Santoku is handcrafted by Sakai knifemaker Satoshi Nakagawa using Aogami #1 steel core, and hand-sharpened by renowned sharpener Naohito Myojin. With an elegant Damascus cladding using soft iron, the knife is beautifully ground with a Kasumi polish and an incredibly smooth choil. 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. The blade is paired with a wa-handle made of Ebony wood, with premium Resin (Ivory-effect) Kuchiwa and triple ginmaki.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Nakagawa Hamono
- Craftsman: Satoshi Nakagawa
- Shapener: Naohito Myojin
- Knife Type: Santoku
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #1 (Blue #1)
- Jigane (Cladding): Soft Iron
- Hardness: 61-63 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Kasumi Polish
- Blade Length: 165mm (6.5")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.3mm
- Middle: 1.9mm
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa / Tsukajiri: Resin (Ivory-effect)
- Ginmaki: Nickel Copper (x3)
- Length: 127mm
- Overall Length: 310mm
- Weight: 149g (5.26oz)
- Engraved Mark: In Japanese Kanji "Nakagawa Made Blue #1" (中川作 青一鋼)
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.
About Myojin Riki Seisakusho 明神利器製作所 / Tetsujin Knife Labo 鉄人刃物ラボ
Myojin Riki Seisakusho is a Kochi-based knife making workshop run by Tateo Myojin 明神健雄) and Naohito Myojin (明神直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from renowned knifemakers.
Tateo’s son Naohito didn’t like the family business, because he was bored of doing the same thing over and over again - until he sharpened his friend’s knife and received a compliment from his friend. It was the first time Naohito had ever found knife-sharpening a rewarding task. Now just in his early 30s, Naohito already has over a decade of experience in the knife industry. He's now launching his new family brand - Tetsujin Knife Labo.
Aogami #1 (Blue #1) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should 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.
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.