Nakagawa Blue 1 Sakimaru Yanagiba 270 / 300 / 330 mm (wide version)
Nakagawa Blue 1 Sakimaru Yanagiba 270 / 300 / 330 mm (wide version) - 330mm is backordered and will ship as soon as it is back in stock.
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Availability
Delivery unavailable for this item. Available for in-store pickup only.
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St Peters, NSW —2 Bishop St, Unit 2, St Peters NSW 2044
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Crows Nest, NSW —107 West St, Shop 1, Crows Nest NSW 2065Pickup only
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Prahran, VIC —180 Commercial Road, Shop 1, Prahran VIC 3181Pickup only
Detailed Specifications
| Line | Hatsukokoro x Nakagawa Blue 1 Kasumi |
| Profile | Sakimaru Takohiki / Round-tip sashimi knife |
| Steel | Blue 1 / Aogami #1 | Carbon |
| Blade Construction | Nimai - Soft Iron Clad |
| Hardness (HRC) | 61 - 64 |
| Handle | |
| Region | Sakai |
| Best for |
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| Pros | Cons |
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- Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
- Wash with neutral detergent after use, and wipe dry;
- Please don't wash knife with dishwasher, it will damage the wood handle;
- Be careful not to leave the knife close to a heat source for a long time;
- It is a lot more dangerous to cut with a blunt knife than a sharp knife!
- It is best to sharpen a Japanese knife regularly on a waterstone.
- Oil the (carbon) knife if storing for an extended period of time to prevent rust.
Knife details

Sakimaru Takohiki
先丸蛸引き
Round-tip sashimi knife · Single bevel
Straight single-bevel sashimi slicer with a rounded, sword-like tip. One draw per slice.
Read moreBlue 1 / Aogami #1
青一鋼
Carbon · Hitachi Special Steel
Hitachi carbon steel, 1.3% carbon, 1.75% tungsten, 61–64 HRC. Patinas; rusts if left wet.
Read moreNimai - Soft Iron Clad
二枚・軟鉄
2 layers · single bevel
Two layers, single bevel: hard steel on the flat back, soft iron elsewhere; it patinas.
Read more

