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Satoshi Nakagawa Ginsan - 270 mm Chef's Knife

Regular price 4.999,00
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Satoshi Nakagawa Gin-3 - 270 mm chef's knife from Nakagawa Satoshi. Satoshi Nakagawa 270 mm chef's knife Gin-3 from Nakagawa Satoshi. The Satoshi Nakagawa 270 mm chef's knife Gin-3 is an exceptional chef's knife that combines traditional craftsmanship with modern technology.

  • From Nakagawa Satoshi, quality tools for the serious kitchen

  • Chef's knife of good quality for everyday use

  • A good balance between hardness, sharpness and maintenance

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Description & specifications
Satoshi Nakagawa 270 mm Chef's Knife Gin-3 from Nakagawa Satoshi

The Satoshi Nakagawa 270 mm Chef's Knife Gin-3 is an exceptional chef's knife that combines traditional craftsmanship with modern technology. This knife is made of 3-layer Gin-3 steel, which provides sharpness and durability that are second to none. With a length of 270 mm, it is ideal for both professional chefs and food enthusiasts who want to improve their cutting experience. The ergonomic octagonal handle in walnut and buffalo horn provides a comfortable grip, while the stainless construction ensures easy maintenance and a long service life. Whether you are cutting vegetables, meat or fish, this knife will deliver precision and control.

Features and Benefits
  • Made of 3-layer Gin-3 steel for optimal sharpness
  • Ergonomic octagonal handle in walnut and buffalo horn
  • Stainless steel construction for easy maintenance
  • Ideal length of 270 mm for versatile use
  • Handmade quality ensures uniqueness and precision
Type Gyuto/Chef's knife
Forging and steel 3 Layers Gin-3 And Soft Stainless
Grind 50/50
Handle type Octagonal walnut with buffalo horn
Stainless Yes
Hardness 62/63
Length 270mm
Height 52mm
Weight 218g
Width at the handle 2.8mm
Maintenance and Use
To ensure long life and optimal performance, it is recommended to wash the knife by hand and dry it thoroughly after use. Avoid dishwashers and harsh cleaning agents.
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.