Nakagawa | SKU: NK-W3HON-GY240WB

Hatsukokoro by Nakagawa White 3 Wave Hamon Honyaki Gyuto 240mm Wide Bevel Blade Only

Name: Hatsukokoro by Nakagawa White 3 Wave Hamon Honyaki Gyuto 240mm Wide Bevel Blade Only
Brand: Nakagawa
SKU: NK-W3HON-GY240WB
Price: 1300.0 AUD
Availability: InStock

$1,300.00

Tax included Shipping calculated at checkout.

K&S Price: AU $1,300.00^* inc. tax , vs:

Tokushu Knife US

AU $1514.0

-16.46%

^* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-05-20T01:01:46Z

Detailed Specifications

Line	Nakagawa Honyaki
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	165 g 5.82 oz
Edge Length	233 mm .9.17 inch
Heel Height	50 mm .1.97 inch
Width @ Spine	3.2 mm 0.13 inch
Width @ Mid	2.9 mm 0.11 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	White 3 / Shirogami #3 \| Carbon
Blade Construction	Honyaki
Hardness (HRC)	59 - 61
Surface Finish	Mirror Polish
Handle	Blade Only
Region	Sakai
Best for	Enthusiasts Collectors

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Hatsukokoro White 3 Honyaki by Satoshi Nakagawa, wave hamon in White 3 steel. This is a blade only item, we do offer a free handle but it can be shipped separately. The weight on the spec table is the weight of the blade (without handle).

The free optional handle is an ebony octagonal handle with a square mosaic pin.

Pros	Cons
Highly collectable Excellent performance Great artistic	High budget Need extra care

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with netural detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Satoshi Nakagawa

Nakagawa Hamono, established by Satoshi Nakagawa (中川悟志) in April 2021, carries on the legacy of the renowned Shiraki Hamono under the guidance of Nakagawa-san, a dedicated disciple of the legendary craftsman Kenichi Shiraki. With nearly two decades of experience, primarily under Shiraki-san, Nakagawa-san has been instrumental in creating some of the finest honyaki blades in the last five years of Shiraki-san's work.

His expertise is not limited to Shiraki Hamono’s offerings but extends to forging top-tier knives for Sakai’s esteemed brands such as Sakai Takayuki, Kikumori to name a few. Based in Sakai City, Osaka, Nakagawa Hamono specializes in Ginsan and blue steel knives with wide bevels.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: White 3 / Shirogami #3
White Steel No.3, while not as commonly referenced as White Steel No.1 or No.2, is another variant in the family of Japanese high-carbon steels, known as Shirogami steels. It has a lower carbon content (0.8%) compared to White Steel No.1 (1.2%) and No.2 (1.0%), making it slightly softer and thus more forgiving during use. This characteristic makes it easier to sharpen and less prone to chipping, but it may not hold an edge as long as its higher carbon counterparts. White Steel No.3 is suited for those seeking the fine edge and purity of traditional Japanese cutlery but prefer a blade that requires less meticulous maintenance. Like other Shirogami steels, it is highly reactive and requires proper care to prevent rust and corrosion. This steel is appreciated for its balance between ease of sharpening and performance, offering a good entry point for those new to high-carbon Japanese knives or for applications that benefit from a more durable edge.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 59- 61
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Construction: Honyaki

In Japanese kitchen knives, "honyaki" (本焼) denotes a traditional forging method where the blade is crafted entirely from high-carbon steel, often white or blue steel. Mimicking samurai sword craftsmanship, honyaki knives are either oil-quenched or water-quenched. Water-quenching produces an extremely hard yet brittle blade, requiring exceptional skill to achieve without cracking. Oil-quenching is more forgiving, offering a balance between hardness and resilience. Both techniques yield knives with sharp, enduring edges. Due to the complexity of production, honyaki knives are prized for their unparalleled performance but are costly and challenging to maintain, appealing mainly to expert chefs or serious knife enthusiasts.
Normally the hardness of Honyaki blades is HRC 1 to 2 higher than non-honyaki blades.
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Handle Specs
Profile: Unhandled
Material:
- Blade Only
Sometimes we offer the the knife in blade only form without handles installed. This type of offering is common for premium knives which customer may prefer to choose a custom handle and saya option. We do sometimes offer a free handle that can go with the knife (installed or detached).
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