Honyaki gyuto knife, aogami 2 steel, polished finish - Nakagawa Hamono
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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: Gyuto. Japan's answer to the chef's knife with a thinner profile. This is a
honyaki - or true-forged - blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting.
HANDLE: Octagonal ebony handle with a white buffalo horn end cap and ferrule and nickel spacers.
LENGTH: 240mm in length.
MAKER: Nakagawa Hamono.
BEST FOR: Those looking to own a knife from one of the newer talents coming from Sakai.
SAUNDERS SAYS: "This is an absolute beauty. I can't tell you how much I want to keep this for myself."
These knives are hand-forged so there may be slight variations in measurements and finishes.