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Nakagawa Hamono  |  SKU: NAKA_B1DA_SYA270

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

Regular price $749.95
Length

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.

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Hatsukokoro x Nakagawa Blue 1 Damascus Single Bevel
Profile Sakimaru Takohiki / Round-tip sashimi knife
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Nimai - Soft Iron Damascus Clad
Hardness (HRC) 61 - 64
Surface Finish Kasumi
Handle
Region Sakai
Best for
  • Collectors
  • Enthusiasts
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


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 Hitachi Blue 1 high carbon steel, heated and forgewelded together then drawn out into a long billet under hamer 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.

Pros Cons
  • Great artistic
  • Excellent fit and finish
  • Highly collectable
  • 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

Knife details

Frequently asked questions

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

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