Nakagawa "Shoshin" Ginsan (Silver #3) 210mm Gyuto with White Antler Handle
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One outstanding feature of the "Shoshin" series from Nakagawa is the beautiful engraving "登録 初心"(Trademark Shoshin). The hand-engraved signature has the most beautiful font you will ever seen within its price range. This Ginsan Gyuto is skilfully ground to a tapering profile from spine to edge, satisfactorily thin behind-the-edge, some may consider it to be "laser". Smoothly rounded heel to be easy on your finger. Paired with a vibrant white antler handle to complement the clean look of the blade.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Nakagawa Hamono
- Craftsman: Satoshi Nakagawa
- Knife Type: Gyuto
- 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-ground, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.8mm
- Middle: 2.6mm
- Shape: Marugata (Oval-shaped)
- Material: White Antler (Stag Horn)
- Kuchiwa: Wood
- Tsukajiri: Turquoise Resin
- Length: 127mm
- Overall Length: 343mm
- Weight: 201g (7.09oz)
- Engraved Mark (Front): In Japanese Kanji "Trademark Shoshin" (登録 初心)
- Engraved Mark (Back): 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.