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Nakagawa Hamono  |  SKU: NAKA_B1EBDA_SJ240-EB

Nakagawa Blue 1 KU Damascus Sujihiki 240mm Etched Black Ebony by Hatsukokoro

Regular price $599.95

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Availability

  • St Peters
    2 Bishop St Unit 2 St Peters NSW 2044
  • Crows Nest
    107 West St, Crows Nest NSW 2065
    Pickup only
Detailed Specifications
Line Nakagawa Blue 1 Damascus Etched black Wide Bevel
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 174 g | 6.1 oz
Edge Length 230 mm | 9 1/16″
Heel Height 34 mm | 1 11/32″
Width @ Heel 3.4 mm | 9/64″
Width @ Mid 2.4 mm | 3/32″
Width @ 1cm from Tip 0.9 mm | 1/32″
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 61 - 64
Surface Finish Etched
Handle Octagonal Ebony
Region Sakai
Best for
  • Pro chefs
  • Collectors
  • Enthusiasts
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


The Nakagawa Blue 1 Damascus Etched/Kurozome Wide bevel is Satoshi Nakagawa's classic wide bevel knife with a twist in finish. When talking about Sakai, most of the knife enthusiasts will think about well polished blades with prestige Migaki or Kasumi finish that comes in all kinds of metallic silver colour. This Kurozome is an interesting attempt to utilize the contrast created with etching to highlight the geometry created by the wide bevel finish. As the result, we see a very polished Sakai knife that look like Kurouchi from afar, but very tame if inspected closely.

One thing with Nakagawa-san's knife is that his Damascus gyuto seems to be a bit thicker than the Sanmai ones, but thanks to the well-done concave grind, these blades stays very thin behind edge and still cuts beautifully. Additional material above the primary bevel adds some weight and rigidity to the blades, if you are in favor of knives with solid handling, this line will easily fall into that category.

The level of finish is still Sakai standard, chamfered choil and spine are all polished with a good shine. But the etching is really the highlight of these knives: the two different steel in the damascus cladding react differently with the acid, leading to a well aged look composed of intertwining brown and blue colour. This vintage finish contrast strongly with the Migaki finished bevel and buffed spine at the clearly defined boundary, rounding these knives up with a sharp geometrical look.

I say this a is an interesting finish, and it's always nice to see Sakai makers to be innovative with their finishing technic and pushing boundaries. The main drawback of these knives might be the level of care required for them, as both the soft i on Damascus cladding and the core steel are prone to rust. But if you are interested in a beautifully finished knife with a lots of hand crafting goes into it, please do consider this blue 1 Damascus line.

Pros Cons
  • Excellent performance
  • Great artistic
  • Excellent fit and finish
  • 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

Satoshi Nakagawa Hamono - Sakai's New Power House (Est. 2021)

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.

Read more

Satoshi Nakagawa Hamono was founded in April 2021 by Satoshi Nakagawa, a skilled craftsman from Sakai City, Osaka, who embarked on his journey into the world of knife-making at the tender age of 18. After high school, he was introduced to Kenichi Shiraki, a legendary master craftsman, and subsequently joined Shiraki Hamono. Under Shiraki-san's tutelage, Nakagawa-san honed his skills for nearly two decades, playing a pivotal role in the creation of many of Shiraki-san's renowned works, particularly in the latter years. His expertise extends to forging exclusive knives for prestigious Sakai retailers such as Sakai Kikumori and Sakai Jikko, showcasing his mastery across various top-tier lines.

Upon the retirement of Kenichi Shiraki, Nakagawa-san assumed leadership of Shiraki Hamono, now rebranded as Nakagawa Hamono. This transition marked the continuation of a storied legacy, with Nakagawa-san bringing his innovative vision to the fore. His current offerings are primarily forged from Ginsan steel, known for their distinctive wide bevels, with plans to expand the range to include diverse profiles and steels. Nakagawa-san's approach to knife-making is deeply rooted in tradition yet forward-looking, embracing new materials and trends while preserving the manual, labor-intensive processes that define the craftsmanship of his knives. His work on crest forging with blue steel No. 2 and No. 1 is a testament to his commitment to beauty and excellence, despite the challenges and heartbreaks encountered in the painstaking process of honyaki forging. Nakagawa Hamono stands as a beacon of traditional craftsmanship, blending timeless techniques with contemporary innovation, under the stewardship of one of Sakai's most promising craftsmen.

“Sakai's leading blacksmith of the new generation. ”

Est. 2021 | 令和3年
Known for single bevels, high production and great heat treatment on various hitachi steels.
Website nakagawa-knives.com Instagram @nakagawa_kajiya Read more about Satoshi Nakagawa
Satoshi Nakagawa — Sakai
Profile: Sujihiki
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 proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.
Composition

Blue 1 / Aogami #1 Element Composition

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    Blue 1 / Aogami #1
    1.5% 1.1% 0.8% 0.4% 0
    C Carbon 1.3%
    Primary hardening element. Raises hardness and wear resistance — but too much increases brittleness and corrosion susceptibility. As a reference: German 1.4112 (~0.5%) sits at the low end; VG-10 (~1.0%) is a common mid-range; SG2 (1.25–1.45%) and ZDP-189 (~3.0%) represent high and extreme ends respectively.
    C
    1.3%
    Cr Chromium 0.3%
    Raises corrosion resistance; 13%+ qualifies steel as stainless. Also improves hardenability and wear resistance. In kitchen use, higher chromium levels contribute to a slight drag or sticking sensation when cutting — a trade-off for the rust resistance it provides.
    Cr
    0.3%
    W Tungsten 1.5%
    Forms hard carbides for wear resistance and edge retention. Gives the steel hardness even at elevated temperatures.
    W
    1.5%
    Mn Manganese 0.2%
    Aids hardenability and strength. Acts as a deoxidiser during smelting. Excess can reduce toughness.
    Mn
    0.2%
    Si Silicon 0.1%
    Strengthens the steel matrix and acts as a deoxidiser. Improves hardness and resistance to oxidation.
    Si
    0.1%
    P Phosphorus 0.025%
    Impurity from the smelting process. Even small amounts cause brittleness — steelmakers keep this as low as possible.
    P
    0.025%
    S Sulfur 0.004%
    Impurity that reduces toughness and promotes brittleness. Intentionally added only in free-machining steels.
    S
    0.004%
    C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur
    Hardness 61–64 HRC
    555759616365+
    Steel
    Blue 1 / Aogami #1
    Category
    Carbon
    Manufacturer
    Hitachi Special Steel, Japan 🇯🇵
    Hardness
    61–64 HRC
    Steel

    Blue 1 / Aogami #1

    • Manufacturer
      • Hitachi Special Steel, Japan
    • Nature Carbon
    • Hardness61–64 HRC
    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.
    Construction: Sanami - Soft Iron Damascus Clad
    Construction

    Sanami - Soft Iron Damascus 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.

    Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.

    The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

    Finish: Etched
    Finish

    Etched

    The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

    Handle
    Handle

    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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