Satoshi Nakagawa

Satoshi Nakagawa's workshop in Sakai, since 2021

Nakagawa Hamono is Satoshi Nakagawa's (中川悟志) workshop in Sakai, registered as Nakagawa Uchihamono Co., Ltd. (株式会社中川打刃物), with its office and forge in Sakai Nishi-ku. The company says he carries on Sakai's forged knife industry.

He worked 16 years under Kenichi Shiraki (白木健一) as his only disciple and successor. In 2021 he took over his master's workshop and equipment and put up the Nakagawa Uchihamono sign.

The workshop's own profile says it works with White 3 to White 1, Blue 2 to Blue 1, stainless Ginsan and VG10, as well as honyaki. Sakai City's register lists Satoshi Nakagawa as a certified traditional craftsman in the forging division.

He has forged for Sakai Takayuki, and he forges the Hatsukokoro lines that carry his name, titled Hatsukokoro by Nakagawa and Hatsukokoro x Nakagawa.

The lines we list under his own name are Nakagawa Honyaki, the Nakagawa Blue 1 Damascus (double bevel, etched black, wide bevel) and the Nakagawa VG10 single bevel. The Hatsukokoro lines run across Ginsan, Blue 1 and Blue 2, in kasumi, wide bevel, single bevel, mirror polish and Damascus versions.

“A new-generation blacksmith in Sakai. ”

Est. 2021 | 令和3年

Known for Single bevel knives in Ginsan, Blue and VG10 steels.

Website nakagawa-knives.com Instagram @nakagawa_kajiya

People

Founder: Satoshi Nakagawa 中川悟志
Current Head: Satoshi Nakagawa 中川悟志

Craft

Known For: Single bevel knives in Ginsan, Blue and VG10 steels.
Steel: Ginsan, Blue and White

Location

Address: 2-3 Chikkohama-dera Nishimachi, Nishi Ward, Sakai, Osaka 592-8352, Japan
Region: Sakai, Japan
Coordinates: 34.545575604, 135.409180655

Brand

Logo

Native Name

中川打刃物

Why Satoshi Nakagawa Matters

Nakagawa Hamono continues the workshop where Satoshi Nakagawa spent his 16 years under Kenichi Shiraki; he put up the Nakagawa Uchihamono sign in 2021.

Does Satoshi Nakagawa Allow Unsolicited Visits?

No. Nakagawa's workshop is not open to public, please refrain from any unsolicited visits.

Knives by Satoshi Nakagawa

Nakagawa vg10 single bevel

Satoshi Nakagawa's VG10 single bevel is a line that offers a series of traditional single bevel knives fused with modern stainless steel. They are treate... Read more

Satoshi Nakagawa's VG10 single bevel is a line that offers a series of traditional single bevel knives fused with modern stainless steel. They are treated with highest standard with the skill that Nakagawa earned from the legendary bladesmith Kenichi Shiraki in over 20+ years of forging, and you can expect high level of finishing, sharpness and edge retention but have no need to worry about these pieces of arts to rust or discolourate. VG10 is a steel that many of us are familiar with, but it is rarely used on single bevel knife as it will be hard to sharpen. Only Sukenari, who is known for trying out new steel produced a small amount of VG10 single bevel knives, but this will change with Nakagawa stepping into this area. Although the stainless steel will be hard to sharpen, many user would just put a secondary bevel on the edge, making it as easy as if not easier to sharpen then typical double bevel knife, and the loss in sharpness is marginal, in exchange, the experience will be much better as there is no need to keep drying you Yanagiba while cutting, so you can fully enjoy the cutting experience that these masterpieces can offer. The fit and finish of these blades is at a pretty high level, chamfered spine and choil combines with mirror polish in these location made the handling of these blade very pleasant. A matching mirror polish on the Hira adds another glare to the beautiful yet simplistic finish, makes it a joy to not only use but to see these knives. Considering the skill level of Nakagawa and the labour required to forge these types of single bevel knives, I believe the pricing is justified. These knives will be something that can both be a very easy to use higher end tool or an entry level collector's item that sits between a good Kasumi Yanagiba and a Honyaki. Read less

Pros

Great for professionals
Easy to look after
Excellent performance

Cons

Mirror polish can be hard to maintain

Nimai - Stainless Clad Mirror Polish

Hatsukokoro by Nakagawa Ginsan Wide Bevel Kasumi

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 ... Read more

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 beginning 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 knife 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 toughness 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. Read less

Pros

Easy to look after
Ideal for the household
Great for professionals

Cons

High budget

Sanmai - Stainless Clad Kasumi

Hatsukokoro by Nakagawa Ginsan Single Bevel Mirror Polish

This Ginsan line forged by Satoshi Nakagawa is another commissioned line by Hatsukokoro, having the Hira(平, the flat zone above the bevel) finished with a mi... Read more

This Ginsan line forged by Satoshi Nakagawa is another commissioned line by Hatsukokoro, having the Hira(平, the flat zone above the bevel) finished with a mirror polish, this line offers some easy-to-look-after Yanagiba and Deba that comes with a bit of shininess, alternatively, you can checkout the Kasumi finished line with same construction and steel. The entire blade is finished reasonably well, the mirror polishing is very refined and the grinding mark on the bevel and back side are uniform throughout the blade. Rounded choil and spine are there as expected and the only thing I can really say about the finish is the Kissaki of Sakimaru is not sharply defined. Oveall, quite a well done knife at this price. The use of Ginsan steel makes the Knife even more versatile. While having a slightly better performance than VG10, the less alloy content in it will makes sharpening a whole lot easier, which is a huge plus for single bevel knife in professional setting. Meanwhile, being resistant to rust will save a lot of effort as there is no need to constantly wipe the blade while cutting, that's why I would also recommend this line to sushi students and homecook who have a bit more budget. Satoshi Nakagawa, the maker who forged this line was the student under the legend bladesmith Kenichi Shiraki for over 20 years, he is very familiar with the behavior of steels especially the Hitachi Metal Paper Steels. This experience have guaranteed the great heat treatment on his knives so if you are looking for a stainless single bevel knife, this line will the more premium offering in terms of the quality. Read less

Pros

Easy to look after
Great for professionals
Great artistic

Cons

Mirror polish can be hard to maintain
High budget

Nimai - Stainless Clad Mirror Polish

Hatsukokoro by Nakagawa Ginsan Single Bevel Kasumi

This Ginsan line forged by Satoshi Nakagawa is another commissioned line by Hatsukokoro, having the Hira(平, the flat zone above the bevel) finished in a fine... Read more

This Ginsan line forged by Satoshi Nakagawa is another commissioned line by Hatsukokoro, having the Hira(平, the flat zone above the bevel) finished in a fine Migaki finish. It is slightly cheaper than its twin sister line with a mirror polish, but they are equally easy to look after with the stainless core and cladding. The entire blade is finished reasonably well, weather it's the Hira, the bevel or the backside of the blade, the polishing remains consistent and refined. Rounded choil and spine are there as expected and the only thing I can really say about the finish is the Kissaki of Sakimaru is not sharply defined. Oveall, quite a well done knife at this price. The use of Ginsan steel makes the Knife even more versatile. While having a slightly better performance than VG10, the less alloy content in it will makes sharpening a whole lot easier, which is a huge plus for single bevel knife in professional setting. Meanwhile, being resistant to rust will save a lot of effort as there is no need to constantly wipe the blade while cutting, that's why I would also recommend this line to sushi students and homecook who have a bit more budget. Satoshi Nakagawa, the maker who forged this line was the student under the legend bladesmith Kenichi Shiraki for over 20 years, he is very familiar with the behavior of steels especially the Hitachi Metal Paper Steels. This experience have guaranteed the great heat treatment on his knives so if you are looking for a stainless single bevel knife, this line will the more premium offering in terms of the quality. Read less

Pros

Great for professionals
Easy to look after

Cons

High budget

Nimai - Stainless Clad Kasumi

Hatsukokoro by Nakagawa Blue 2 Wide Bevel Kasumi

The Nakagawa Blue 2 Wide Bevel is a line commissioned by Hatsukokoro that offers a series of very solid blades that are good for professional works. This lin... Read more

The Nakagawa Blue 2 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 typical gyuto. 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 beginning 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 knife 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 toughness 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 2 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, although 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 craftsmanship by Nakagawa too. Read less

Pros

Thin behind the edge
Excellent performance
Exceptional profile

Cons

High budget
Prone to rust

Sanmai - Soft Iron Clad Kasumi

Hatsukokoro By Nakagawa Blue 1 Wide Bevel Kasumi

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 lin... Read more

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 typical gyuto. 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 beginning 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 knife 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 toughness 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, although 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 craftsmanship by Nakagawa too. Read less

Pros

Excellent performance
Thin behind the edge
Exceptional profile

Cons

Prone to rust
High budget

Sanmai - Soft Iron Clad Kasumi

Nakagawa Honyaki

Pros

Highly collectable
Excellent performance
Great artistic

Cons

High budget
Need extra care

Honyaki Mirror Polish

Hatsukokoro x Nakagawa Blue 1 Kasumi

This Blue 1 line commissioned by Hatsukokoro is one of the backbone product line forged by Satoshi Nakagawa. With a series of Yanagiba forged in the most tra... Read more

This Blue 1 line commissioned by Hatsukokoro is one of the backbone product line forged by Satoshi Nakagawa. With a series of Yanagiba forged in the most traditional form, these blades truly demonstrate how Nakagawa-San have perfected this craft after 20 years of learning under the legendary bladesmith Kenichi Shiraki. If you ever wandered around a Japanese kitchen knife shop that focus on traditional profile single bevel knives, like Aritsugu or Masamoto, you might spot that these knives are made in a same format: Hitachi carbon core steel, soft iron cladding with a Kasumi finish bevel and brushed Migaki finish on the rest of the surface. This classic form has been refined over and over and it's what is most used in practice for most of the chefs working along Japanese food. With his rich experience in knife forging, Nakagawa-san able to refine this form to a very high level, when picking up these knives, the excellent craftsmanship can be immediately perceived. The Kasumi-finished bevel is silky smooth with uniform cladding steel flows organically above the edge; the Hira receives a finely done Migaki finish, having a sharply defined Shinogi line against bevel; the Urasuki on the backside unlike most of the Kasumi knives, also got a finer Kasumi finish instead of a Migaki polish. In terms of how refined a Kasumi single bevel can be, I believe there are hardly any competitor, the Shirasagi by Myoji Riki Seisakusho may come close, but the rounded spine, higher grade finish and Blue 2 steel with higher carbon of Nakagawa's knives still wins out. For those who are looking for a classic single bevel carbon knife, I might even say forget about Masamoto, these blade made by Satoshi Nakagawa are some quite remarkable pieces. Read less

Pros

Great for professionals
Excellent fit and finish

Cons

Prone to rust
High budget

Nimai - Soft Iron Clad

Hatsukokoro x Nakagawa Blue 1 Damascus Single Bevel

This Blue 1 commissioned by Hatsukokoro and forged by Satoshi Nakagawa is a line that focus on the artistic value and fine craftsmanship of the art of forgin... Read more

This Blue 1 commissioned by Hatsukokoro and forged by Satoshi Nakagawa is a line that focus on the artistic value and fine craftsmanship of the art of forging. Each of the blade would start with a piece of damascus cladding placed on top of a Blue 1 high carbon steel, heated and forgewelded together then drawn out into a long billet under hammer in Master Nakagawa's hand. When you pick them up, the beauty of these blades will speak for themselves through details. Satoshi Nakagawa, trained as apprentice of the legendary bladesmith Kenichi Shiraki for over 20 years, have excelled his skill in forging of traditional Japanese profile blades as well as all other kinds of edged items. The finish on this Blue 1 line is undoubtedly superb: from the organic cladding line that flows under the silky smooth Kasumi finish to the sharply defined Shinogi line and evenly polished Hira above it, there really aren't much to say about the refinement level of this line other than "WOW, this is beautiful". On top of this exceedingly high level of craftsmanship, there is a uncompromised performance to match it. The high carbon level of the Blue 1 steel(up to 1.35%) ensure a high possible hardness. With all the Mizu-Honyaki by Nakagawa in our store the training he get from Master Shiraki, we believe he can bring the full potential out of this steel in heat treating. Combining the excellent artistic look and performance through remarkable skill, this line produced by Satoshi Nakagawa is a fitting choice for a higher end Yanagiba buyer who is not considering Honyaki. At a sub-1k range, there aren't much knives can compete with this line. Read less

Pros

Great artistic
Excellent fit and finish
Highly collectable

Cons

Prone to rust
High budget

Nimai - Soft Iron Damascus Clad Kasumi

Nakagawa Blue 1 Damascus Traditional Double Bevel

The Nakagawa Blue 1 Damascus line contains a series of traditionally finished Sakai style knives that is known for their solid performance, but the added Da... Read more

The Nakagawa Blue 1 Damascus line contains a series of traditionally finished Sakai style knives that is known for their solid performance, but the added Damascus cladding added a artistic twist to it, making them enjoyable to use just as how they are enjoyable to look. Compare to the wide bevel finish, there are no distinct shinogi lines between the Hira and the primary bevel. The geometry transitions smoothly from the spine to the edge. In my opinion, this is a better way to enjoy the Damascus pattern, as they can flow along the blade without the interruption by the change in finishing pattern that is used to create the wide bevel look. Performance of the knife 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 weight and rigidity for a solid feel. The level of finish is phenomenal, which is a characteristic of high end Sakai knives. The spine and choil are both chamfered, making it hard to find a sharp corner on these knives, the higher level of polish on the spine brings out the shine of it, contrasting with the hazy blade surface, making the overall texture of the knife more complicated. Overall I say the arts and crafts level of these knives are superb, especially at their price range. This is another masterpiece created by Satoshi Nakagawa, who got more than 20 years of experiences in forging under the training of the legendary bladesmith Kenichi Shiraki. For that reason, I would expect the Blue 1 steel he heat treats to hold edge very well. One concern that remains is, the damascus cladding is made of soft iron, thus making the entire blade prone to rust, there will be some attention and care required to maintain the beauty of these knives, and if you want the similar performance and shape without the hassle of the carbon steel, you can look at the Nakagawa Ginsan Wide Bevel line. Read less

Pros

Excellent performance
Great artistic
Excellent fit and finish

Cons

Prone to rust
High budget

Sanmai - Soft Iron Damascus Clad Migaki

Nakagawa Blue 1 Damascus Etched black Wide Bevel

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, ... Read more

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. Read less

Pros

Excellent performance
Great artistic
Excellent fit and finish

Cons

Prone to rust
High budget

Sanmai - Soft Iron Damascus Clad Etched

Frequently Asked Questions about Satoshi Nakagawa

Who is Satoshi Nakagawa?

Satoshi Nakagawa is a Japanese knife maker based in Sakai, Japan, established in 2021. They are known for Single bevel knives in Ginsan, Blue and VG10 steels.. Their signature steels include Ginsan, Blue and White. Available at Knives and Stones Australia.

What knives does Satoshi Nakagawa make?

Satoshi Nakagawa produces the following knife lines: Nakagawa vg10 single bevel, Hatsukokoro by Nakagawa Ginsan Wide Bevel Kasumi, Hatsukokoro by Nakagawa Ginsan Single Bevel Mirror Polish, Hatsukokoro by Nakagawa Ginsan Single Bevel Kasumi, Hatsukokoro by Nakagawa Blue 2 Wide Bevel Kasumi, Hatsukokoro By Nakagawa Blue 1 Wide Bevel Kasumi, Hatsukokoro By Nakagawa Blue 1 Wide Bevel Damascus, Nakagawa Honyaki, Hatsukokoro x Nakagawa Blue 1 Kasumi, Hatsukokoro x Nakagawa Blue 1 Damascus Single Bevel, Nakagawa Blue 1 Damascus Traditional Double Bevel, Nakagawa Blue 1 Damascus Etched black Wide Bevel. We currently carry 82 products from Satoshi Nakagawa at Knives and Stones. They specialise in Single bevel knives in Ginsan, Blue and VG10 steels..

Where is Satoshi Nakagawa located?

Satoshi Nakagawa is located in Sakai, Japan. Japanese knife-making regions each have distinct traditions. Sakai in Osaka has been a blade-making centre for over 600 years, particularly renowned for single bevel knives.

Where can I buy Satoshi Nakagawa knives in Australia?

Knives and Stones is an authorised Australian stockist of Satoshi Nakagawa. You can shop online at knivesandstones.com.au, with free shipping for knives over AU$200 Australia wide, or visit our stores in St Peters (Sydney), Crows Nest (Sydney), Braddon (Canberra) and Prahran (Melbourne) to handle the knives before buying.

Are Hatsukokoro x Nakagawa knives forged by Satoshi Nakagawa?

Yes. We know from our own dealings with him that Satoshi Nakagawa forges commissioned lines for the Hatsukokoro brand, and our product titles name them Hatsukokoro by Nakagawa and Hatsukokoro x Nakagawa. He works from his own company in Sakai, Nakagawa Uchihamono.

He trained for sixteen years under Kenichi Shiraki as his only disciple and successor. His company says he works in White 3 to White 1, Blue 2 to Blue 1, stainless Ginsan, VG10 and honyaki.

Ginsan, Blue 1 or Blue 2: which Nakagawa steel should I pick?

Pick by how much care you want to give. Ginsan is stainless, while Blue 1 and Blue 2 are not: Proterial lists their chromium at 0.50% or less, well under the 10.5% the Japan Stainless Steel Association sets for stainless.

If you will dry and oil the blade after each use, a Blue 1 or Blue 2 line can suit you; if you want less upkeep, we suggest Ginsan.

Satoshi Nakagawa

People

Craft

Location

Brand

Why Satoshi Nakagawa Matters

Does Satoshi Nakagawa Allow Unsolicited Visits?

Knives by Satoshi Nakagawa

Nakagawa vg10 single bevel

Hatsukokoro by Nakagawa Ginsan Wide Bevel Kasumi

Hatsukokoro by Nakagawa Ginsan Single Bevel Mirror Polish

Hatsukokoro by Nakagawa Ginsan Single Bevel Kasumi

Hatsukokoro by Nakagawa Blue 2 Wide Bevel Kasumi

Hatsukokoro By Nakagawa Blue 1 Wide Bevel Kasumi

Nakagawa Honyaki

Hatsukokoro x Nakagawa Blue 1 Kasumi

Hatsukokoro x Nakagawa Blue 1 Damascus Single Bevel

Nakagawa Blue 1 Damascus Traditional Double Bevel

Nakagawa Blue 1 Damascus Etched black Wide Bevel

Shop Satoshi Nakagawa Knives

Nakagawa Ginsan K-tip Deba 180mm Mirror Polished Finish

Nakagawa Ginsan Sakimaru Takobiki 330mm Mirror Polished

Nakagawa Ginsan Yanagiba 270mm Mirror-Polished Ebony

Nakagawa Ginsan Sakimaru Takobiki 300mm Mirror Polished Ebony by Hatsukokoro

Nakagawa Ginsan Mirror Polished Left-handed Deba 165/180/210 mm

Nakagawa Ginsan Sakimaru Yanagiba 270 / 300 / 330 mm Mirror Polished Finish, Left-Handed

Nakagawa Ginsan Yanagiba 270 / 300 / 330 mm Mirror Polished Finish, Left-Handed

Nakagawa Ginsan Usuba 180/210mm Mirror Polished with K&S Ebony Handle

Nakagawa Ginsan Deba 165mm/ 180mm/ 210mm Mirror Polished Finish

Nakagawa Ginsan Kamagata Usuba 180/210mm Mirror Polished with K&S Ebony Handle

Nakagawa Blue 1 Kasumi Sakimaru Yanagiba 300/330 mm

Nakagawa Blue 1 Kiritsuke Yanagiba 270/ 300/ 330 mm

Nakagawa Blue 1 Sakimaru Yanagiba 270 / 300 / 330 mm (wide version)

Nakagawa Blue 1 Yanagiba 270 / 300 / 330 mm

Nakagawa Blue 1 Damascus Mioroshi Deba 210/240 mm

Nakagawa Blue 1 Damascus Kamagata Usuba 210mm

Nakagawa Left Handed Blue 1 Damascus Yanagiba 240/270/300/300 mm

Nakagawa Blue 1 Damascus Yanagiba 240/270/300 /330 mm

Nakagawa Blue 1 Damascus Kirisuke Yanagiba 270/ 300/ 330 mm

Nakagawa Blue 1 Damascus Sakimaru Yanagiba 270 / 300 / 330 mm

Hatsukokoro x Satoshi Nakagawa Blue 1 Damascus Santoku 170mm

Nakagawa Blue 1 Damascus K-tip Gyuto 255mm Birch Handle

Hatsukokoro x Satoshi Nakagawa Blue 1 Damascus Sujihiki 240mm

Nakagawa Blue 1 Damascus Petty 150mm Birch Handle

Nakagawa Blue 1 Damascus K-tip Gyuto 210mm Birch Handle

Nakagawa Blue 1 Damascus Gyuto 210mm Birch Handle

Hatsukokoro x Satoshi Nakagawa Blue 1 Damascus Gyuto 270mm

Hatsukokoro x Satoshi Nakagawa Blue 1 Damascus Gyuto 240mm

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