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: Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein.

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: 240mm and 270mm.

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.