Blacksmith: Satoshi Nakagawa
Type: Kiritsuke Knife (Single Bevel for Right Handed)
Blade Material: Blue #1 / Aogami #1 Clad Soft Iron
Core: Blue #1 / Aogami #1 / Aoichi
Outside: Soft Iron
Handle Material: Octagonal Yew
Bolster:Water Buffalo Horn
Blade Length: 270 mm
Edge Length: 255 mm
Overall Length: 420 mm
Blade Width: 46 mm
Blade Thickness: around max 4.7 mm
Weight: around 280 g (9.9 oz)
Saya Sheath: Magnolia with Ebony Pin
Made in Japan
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 and made knives 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.
