Honesuki knife, Ginsan stainless steel, polished finish, teak handle - 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.
SHAPE: Honesuki. This shape was originally intended as a poultry knife but today is often bought for its nice length and good looks. They can be either single or double bevel, this is the single bevel version.
STEEL: Ginsanko, or Silver 3 as it is commonly known, is a fantastic high carbon stainless steel that performs incredibly well. A huge plus point is that it is pretty easy to sharpen. It only has 13% Chromium, which is what makes stainless, well, stainless. This is the minimum amount a knife can have in it to be classed as stainless. So if you leave acid items on the knife don't be surprised to come back and find tarnish marks. This is the price for ease of sharpening.
FINISH: Polished.
HANDLE: Octagonal teak handle with a black buffalo horn ferrule
BLADE LENGTH: 150mm.
MAKER: Nakagawa Hamono.
BEST FOR: Those looking to own a knife from one of the newer talents coming from Sakai.
SAUNDERS SAYS: "Ginsan is a real gem to use - out of all the stainless steels by a billion miles. The sharpenability is amazing."
These knives are hand-forged so there may be slight variations in measurements and finishes.
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.
SHAPE: Honesuki. This shape was originally intended as a poultry knife but today is often bought for its nice length and good looks. They can be either single or double bevel, this is the single bevel version.
STEEL: Ginsanko, or Silver 3 as it is commonly known, is a fantastic high carbon stainless steel that performs incredibly well. A huge plus point is that it is pretty easy to sharpen. It only has 13% Chromium, which is what makes stainless, well, stainless. This is the minimum amount a knife can have in it to be classed as stainless. So if you leave acid items on the knife don't be surprised to come back and find tarnish marks. This is the price for ease of sharpening.
FINISH: Polished.
HANDLE: Octagonal teak handle with a black buffalo horn ferrule
BLADE LENGTH: 150mm.
MAKER: Nakagawa Hamono.
BEST FOR: Those looking to own a knife from one of the newer talents coming from Sakai.
SAUNDERS SAYS: "Ginsan is a real gem to use - out of all the stainless steels by a billion miles. The sharpenability is amazing."
These knives are hand-forged so there may be slight variations in measurements and finishes.
Description
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.
SHAPE: Honesuki. This shape was originally intended as a poultry knife but today is often bought for its nice length and good looks. They can be either single or double bevel, this is the single bevel version.
STEEL: Ginsanko, or Silver 3 as it is commonly known, is a fantastic high carbon stainless steel that performs incredibly well. A huge plus point is that it is pretty easy to sharpen. It only has 13% Chromium, which is what makes stainless, well, stainless. This is the minimum amount a knife can have in it to be classed as stainless. So if you leave acid items on the knife don't be surprised to come back and find tarnish marks. This is the price for ease of sharpening.
FINISH: Polished.
HANDLE: Octagonal teak handle with a black buffalo horn ferrule
BLADE LENGTH: 150mm.
MAKER: Nakagawa Hamono.
BEST FOR: Those looking to own a knife from one of the newer talents coming from Sakai.
SAUNDERS SAYS: "Ginsan is a real gem to use - out of all the stainless steels by a billion miles. The sharpenability is amazing."
These knives are hand-forged so there may be slight variations in measurements and finishes.
