Nakagawa Hamono | SKU: NAKA_B1KA_SA180

Nakagawa Blue1 Wide Bevel Kasumi Santoku 180mm Ebony Handle

$373.99 $439.95

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.

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
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107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hatsukokoro By Nakagawa Blue 1 Wide Bevel Kasumi
Profile	Santoku / Santoku
Bevel Type	Double Bevel
Weight	173 g \| 6.1 oz
Edge Length	170 mm \| 6 11/16″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	3.3 mm \| 1/8″
Width @ Mid	2.6 mm \| 7/64″
Width @ 1cm from Tip	0.7 mm \| 1/32″
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

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.

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.

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

Profile

Santoku

The Santoku(三徳) knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is more controllable in chopping and slicing, and the profile is less aggressive, for those reasons, it has bacame a preferred choice for home cooks.

Compare with

Blue 1 / Aogami #1

—

1.5% 1.1% 0.8% 0.4% 0

1.3%

0.3%

1.5%

0.2%

0.1%

0.025%

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

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

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.

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.

Handle

Octagonal Ebony

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.

Frequently asked questions

Gyuto or santoku - which should I choose?

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

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.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

	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

Nakagawa Blue1 Wide Bevel Kasumi Santoku 180mm Ebony Handle

Availability

Detailed Specifications

Satoshi Nakagawa

Santoku

Blue 1 / Aogami #1 Element Composition

Blue 1 / Aogami #1

Sanmai - Soft Iron Clad

Kasumi

Octagonal Ebony

Frequently asked questions

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Nakagawa Blue1 Wide Bevel Kasumi Santoku 180mm Ebony Handle

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Crows Nest

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