Gyuto knife, Shirogami 3 Honyaki, Polished finish - Nakagawa Hamono
Satoshi Nakagawa is the young talent trained at Shiraki Hamono. He is working with a range of carbon and speciality steels and producing some really covetable knives. This time he's made a honyaki or true-forged blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword..
STEEL: Shirogami 3, the lowest carbon count out of the shirogami series. It has lower finished hardness which makes it tough ("less chippy") and easy to sharpen.
FINISH: Migaki or polished
HANDLE: Octagonal Ebony handle with black buffalo horn ferrule and one silver spacer, or Octagonal Kirin handle with white Buffalo horn ferule and end cap and silver spacers
BLADE LENGTH: 210mm and 240mm.
MAKER: Nakagawa Hamono
BEST FOR: Those looking to own a knife from one of the newer talents coming from Sakai.
SAUNDERS SAYS: "Is there anything that Nakagawa-san can't do??"
Satoshi Nakagawa is the young talent trained at Shiraki Hamono. He is working with a range of carbon and speciality steels and producing some really covetable knives. This time he's made a honyaki or true-forged blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword..
STEEL: Shirogami 3, the lowest carbon count out of the shirogami series. It has lower finished hardness which makes it tough ("less chippy") and easy to sharpen.
FINISH: Migaki or polished
HANDLE: Octagonal Ebony handle with black buffalo horn ferrule and one silver spacer, or Octagonal Kirin handle with white Buffalo horn ferule and end cap and silver spacers
BLADE LENGTH: 210mm and 240mm.
MAKER: Nakagawa Hamono
BEST FOR: Those looking to own a knife from one of the newer talents coming from Sakai.
SAUNDERS SAYS: "Is there anything that Nakagawa-san can't do??"
Original: $1,247.69
-70%$1,247.69
$374.31Description
Satoshi Nakagawa is the young talent trained at Shiraki Hamono. He is working with a range of carbon and speciality steels and producing some really covetable knives. This time he's made a honyaki or true-forged blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword..
STEEL: Shirogami 3, the lowest carbon count out of the shirogami series. It has lower finished hardness which makes it tough ("less chippy") and easy to sharpen.
FINISH: Migaki or polished
HANDLE: Octagonal Ebony handle with black buffalo horn ferrule and one silver spacer, or Octagonal Kirin handle with white Buffalo horn ferule and end cap and silver spacers
BLADE LENGTH: 210mm and 240mm.
MAKER: Nakagawa Hamono
BEST FOR: Those looking to own a knife from one of the newer talents coming from Sakai.
SAUNDERS SAYS: "Is there anything that Nakagawa-san can't do??"
