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Nakagawa Hamono  |  SKU: NAKA_G3KA_SU240EB

Nakagawa Ginsan Kasumi Finish Sujihiki 240mm Ebony

$549.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsukokoro By Nakagawa Ginsan Wide Bevel Kasumi
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 165 g        5.82 oz
Edge Length 230 mm   .9.06 inch
Heel Height 36 mm     .1.42 inch
Width @ Spine 3.0 mm     0.12 inch
Width @ Mid 2.4 mm     0.09 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Migaki
Handle Octagonal Ebony
Region Sakai
Best for
  • Pro chefs
  • Students
  • First-timers
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Nakagawa Ginsan Wide Bevel is a line commissioned by Hatsukokoro that offers a series of very solid blades that are good for both professional works and home use. This line combines moderate thickness, decent profile and good detail finish in a completely stainless package, making these knives good all-rounders in most situations, wether at home or in a more professional setting.

    The wide bevel in the name refers to the grind that these blades takes on. Usually Japanese double bevel knives will have a flat grind, where the secondary bevel starts all the way at the spine, in cases where the secondary bevels start halfway, they tend to blends into the flat zone slightly. This line however, have a very distinct boundary at the begining of its secondary bevel,creating a very sharp and geometrycall look, especially on the Kiritsuke Gyuto, which distinct the entire line from other plain Migaki finish knives.

    Performance of the kinfe on the chopping board is great, as the bevel takes a concave grind, it is of a good sharpness even the thickness of the spine is not as thin as some "laser" knives, though there is a slight tendency for the food to stick due to this grind. This combination allows the edge to be thin, while having more material behind the bevel to provide toughtness in a professional setting.

    The Ginsan steel used in this line is what makes these knives truly all-rounders in my opinion. Comparing with VG10, two steels have similar hardness and edge retention, but the higher alloy content in VG10(Mo,V and Co) makes the sharpening harder than a more "pure" composition like Ginsan's. Thus, in a commercial kitchen where the wearing and sharpening of knives happens more often, the Ginsan will often save time and efforts.

    A drawback comes with Ginsan is that knives made with it tend to have a higher price, which is true on this line. Also, even the rounding and polishing on the spine and choil are all pretty good, the Migaki finish is not the aesthetically pleasing one in this price range. If these minor concerns don't bother you, this Ginsan wide bevel line will offer s me very good user's knives.

    Pros Cons
  • Easy to look after
  • Ideal for the household
  • Great for professionals
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  • High budget
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    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: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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    • Steel: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

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    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

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    Nakagawa Hamono

    Nakagawa Ginsan Kasumi Finish Sujihiki 240mm Ebony

    $549.95

    Nakagawa Ginsan Sujihiki 270mm with K&S Teak wood Handle, Hatsukokoro brand, sharpened by Morihiro. 

    After the retirement of legendary master craftsman Kenichi Shiraki, Nakagawa-san, as Shiraki-san's disciple for almost 20 years, is heading the Shiraki Hamono (now as Nakagawa Hamono). 

    In fact, many of Shiraki-san's works including honyaki in the last 5 or more years were done by Nakagawa-san.  

    Nakagawa-san is also forging knives for some top tier lines from Sakai retailers, namely Sakai Kikumori, Sakai Jikko, and some other brands. 

    So K&S now is very pleased and honored to carry the latest works from Nakagawa-san, primarily in Ginsan steel with featured wide bevel, followed by more profiles and various steels in the near future. 

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    Measurements  

    240 mm 270 mm
    Weight 134 g 141 g
    Total Length 375 mm 407 mm
    Tip to Heel Length 229 mm 260 mm
    Blade Height at Heel 34.7 mm

    35.9 mm
    Width of Spine Above Heel 2.5 mm 2.6 mm
    Width of Spine at Middle of Blade 2.0 mm 2.0 mm mm
    Width of Spine at about 2cm from tip 0.9 mm 0.9 mm

     

    Steel type: Ginsan core with stainless cladding

    Hardness (HRC): 60 - 61

    Handle Design: K&S Teak wood handle. Optional handles available. 

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