Nakagawa Knives
225mm Nakagawa Aogami Wa Gyuto
225mm Nakagawa Aogami Wa Gyuto
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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: Octagonal Rosewood with Ebony Ferrule
Weight: ~ g
Blade Length: ~225mm
Overall Length: ~mm
Thickness at Heel: ~3.6mm
Blade Height: ~49.9mm
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.




