255mm Nakagawa Aogami Gyuto Blade

Our owners met Nakagawa-san in 2013 when he was still an apprentice of Kenichi Shiraki. After Shiraki-san's retirement, Satoshi Nakagawa took over the factory and established Nakagawa Knives. 

Location: Sakai, Japan

Line: N/A

Construction: Hand-forged San mai

Edge Steel: Aogami (Blue #1) HRC~64

Cladding: Iron

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: N/A

Weight: ~ 178g

Blade Length: ~255mm

Overall Length: N/A

Thickness at Heel: ~3.7mm

Blade Height: ~53.6mm

This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. 

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.