Description & specifications
Here there are goodies for all the money. This knife is a collaboration between Satoshi Nakagawa, who forged the blade with Myojin Naohito as sharpener. You may already know Myojin from the now rare Tetsujin, MM and Fujiyama knives from Konosuke, and here quality and finish are absolutely paramount.
The blade is forged in many layers of soft iron around a core of Aogami-1 - i.e. hard blue steel that takes a really fine egg.
The knife is a 210 mm chef's knife - so an all-round tool for most cutting tasks. You should of course never subject a knife like this to harsh treatment. That is that it is absolutely forbidden to cut bones, frozen objects and generally things that could possibly damage the egg. You have to remember that hard steel is also brittle steel.
- Satoshi Nakagawa & Naohito Myojin
- 210mm Gyuto
- Not stainless
- Aogami-1 core
- WA Ebony stock
- 168 grams
The knife has a classic octagonal WA handle and ferrule of light buffalo horn. It cannot be washed in a dishwasher, and you should also expect the steel to patina after use - but that is also the charm of knives with soft iron sheaths.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
We are proud suppliers to
