Blacksmith: Satoshi Nakagawa
Type: Sakimaru Takohiki Knife ( Takohiki has been used in Kanto region. (Kanto is Tokyo, Kanagawa, Saitama, Gunma, Tochigi, Ibaraki and Chiba prefectures)
Blade Material: Blue #1 / Aogami #1 Clad Damascus
Core: Blue #1 / Aogami #1 / Aoichi
Outside: Damascus Soft Iron
Handle Material: Octagonal Rosewood
Bolster: Laminated Reinforced Wood
Blade Length: 300 mm
Edge Length: 290 mm
Overall Length: 450 mm
Blade Width: 32 mm
Blade Thickness: around max 4 mm
Blade type: single bevel & right handle
Weight: around 227 g (8 oz)
Saya Sheath: Magnolia with Ebony Pin
Made in Japan
The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like a Japanese sword "Katana", the blade is made with low and high carbon stainless steel. The same wave pattern does not exist.
Aogami #1 / Blue #1 / Aoichi
"Ao"means Blue, "Ichi" is one, "Gami" is paper in Japanese.
To distinguish between different types of steel, blue paper was pasted to the steel. That is why the steel came to be called Aogami. Blue #1 is removed impurities and it has a large amount of carbon and contains more chromium and tungsten than Blue #2. Therefore, it is more expensive than Blue #2. It is hard, viscosity, and has excellent wear resistance.
Nakagawa Knives
Shiraki Knives in Sakai City was one of the best blacksmiths in Japan. Kenichi Shiraki was a famous blacksmith who can make White #1 water quenching Honyaki (Shiroichi Mizu Honyaki) knives. It is said that there are only about four blacksmiths who can make this knives in 2021. That much skill is required.
Satoshi Nakagawa has studied there for 16 years. He closed Siraki knives after master Shiraki retired and started Nakagawa knives in April 2021. He can also make Shiroichi Mizu Honyaki knives, single and double bevel knives and stainless and carbon steel knives. This fact means he is one of the best blacksmith in Japan. He has inherited Sakai's 600-year history and tradition of making cutlery.
Note:
Carbon Steel is sharp. So many chefs prefer the sharpness of carbon steel. But carbon steel is not rust resistance. Rust will appear. Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)
Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness.
