Nakagawa-san’s knives are characterized by excellent heat control during forging and a very thorough heat treatment. This creates knives that have superb edge formation and edge retention, with good toughness. Nakagawa-san’s reputation is well earned as one of a few blacksmiths in Sakai to forge Ginsanko, VG10, and STRIX stainless steels. Likewise, his carbon steels are easy to sharpen across most steel types.
These knives feature super fine grinding by Morihiro, known for his single and wide double bevel grinding work. Morihiro was instrumental in bringing Sakai’s tradition of single bevel grinding to double bevel wa-hocho. He was the sole sharpener of the Konosuke Fujiyama line (until 2018) and also works on the Sakai Kikumori Choyo series as well as other projects from Sakai.
They will cut very very smoothly but can be easy to damage if any twisting, lateral pressure or scraping is applied. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards.
Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards.
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