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Nakagawa Hamono  |  SKU: NAKA_B1KA_BU180

Nakagawa Blue1 Wide Bevel Kasumi Bunka 180mm Ebony Handle

$449.95

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

Detailed Specifications
Line Hatsukokoro By Nakagawa Blue 1 Wide Bevel Kasumi
Profile Bunka
Bevel Type Double Bevel
Weight 169 g        5.96 oz
Edge Length 170 mm   .6.69 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.3 mm     0.09 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 61 - 64
Surface Finish Kasumi
Handle Octagonal Ebony
Region Sakai
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Nakagawa Blue 1 Wide Bevel is a line commissioned by Hatsukokoro that offers a series of very solid blades that are good for professional works. This line combines moderate thickness, decent profile and good detail finish, with a defined look that separate it from the typicall guyto. And as an upgrade from the Blue 2 line, the Blue 1 steel offer more carbon, more hardness and more edge retention, provide that extra performance for a very similar price.

    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.

    Unlike its Ginsan sibling, this line is constructed with carbon core steel with soft iron cladding, so the entire blade is prone to rust and discolouration, which is why I would only recommend this line to who are willing to take care a carbon steel. In exchange, the ease of sharpening, absolute sharpness and edge retention of Blue 1 wouldn't let you down, especially when considering that the heat treating is done by Nakagawa-san, who have more than 20 years of experience under the legendary bladesmith Kenichi Shiraki.

    I believe this line make perfect sense for who what a more refined carbon steel knife made by a renowned maker, althought the pricing is on the higher end, the experience of the maker behind these blades are there to back it up. And for those who want this knife in a stainless package, there is the Ginsan option, made with same level of craftmanship by Nakagawa too.

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Exceptional profile
    		•
  • Prone to rust
  • High budget
    		•

    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.
    7. 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: Bunka

      A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

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    • Steel: Blue 1 / Aogami #1

      Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 64

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    • Construction: Sanmai - Soft Iron Clad

      Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

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    • Finish: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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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 Blue1 Wide Bevel Kasumi Bunka 180mm Ebony Handle

    $449.95

    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. Initially in Ginsan steel and now in even more popular Blue1 core and damascus cladding, with featured wide bevel.

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    Measurements 

     

      Measurements

    Weight 

    		 195 g 

    Total Length

    		  352 mm 

    Tip to Heel Length

    		 200 mm 

    Blade Height at Heel

    		 48 mm 

    Width of Spine Above Heel 

    		 3.5 mm 

    Width of Spine at Middle of Blade

    		 2.4 mm 

    Width of Spine at about 1cm From the Tip

    		 0.9 mm 

    Steel

    		 Blue 1 Damascus

    Hardness

    		 HRC 63-64

    Handle Design

    		 K&S Teak wood handle with options
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