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Nakagawa  |  SKU: NAKA_G3MR_HO150

Nakagawa Ginsan Mirror-polished Honesuki (Boning Knife) 150 mm

$6,300.00 $7,411.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsukokoro by Nakagawa Ginsan Single bevel Kasumi
Profile Honesuki / Boning, Garasuki
Bevel Type Single Bevel
Weight 145 g | 5.1 oz
Edge Length 140 mm | 5 33/64″
Heel Height 35 mm | 1 3/8″
Width @ Spine 3.8 mm | 5/32″
Width @ Mid 3.4 mm | 9/64″
Width @ 1cm from Tip 2.4 mm | 3/32″
Steel Ginsan / Silver #3 | Stainless
Blade Construction Nimai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Kasumi
Handle Octagonal Teak Black Ferrule
Region Sakai
Best for
  • Pro chefs
  • First-timers
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    This Ginsan line forged by Satoshi Nakagawa is another commissioned line by Hatsukokoro, having the Hira(平, the flate zone above the bevel) finished in a fine Migaki finish. It is slightly cheaper than its twin sister line with a mirror polish, but they are equally easy to look after with the stainless core and cladding.

    The entire blade is finished reasonably well, weather it's the Hira, the bevel or the backside of the blade, the polishing remains cosistent and refined. Rounded choil and spine are there as expected and the only thing I can really say about the finish is the Kissaki of Sakimaru is not sharply defined. Oveall, quite a well done knife at this price.

    The use of Ginsan steel makes the Knife even more versatile. While having a slightly better performance than VG10, the less alloy content in it will makes sharpening a whole lot easier, which is a huge plus for single bevel knife in professional setting. Meanwhile, being resistant to rust will save a lot of effort as there is no need to constantly wipe the blade while cutting, that's why I would also recommend this line to sushi students and homecook who have a bit more budget.

    Satoshi Nakagawa, the maker who forged this line was the student under the legend bladesmith Kenichi Shiraki for over 20 years, he is very familiar with the behavior of steels especially the Hitachi Metal Paper Steels. This experience have garantees the great heat treatment on his knives so if you are looking for a stainless single bevel knife, this line will the more premium offering in terms of the quality.

    Pros Cons
  • Great for professionals
  • Easy to look after
    		•
  • 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.

    Satoshi Nakagawa

    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.

    • Profile: Honesuki

      Boning, Garasuki

      The Honesuki is a specialized Japanese kitchen knife, designed primarily for boning and preparing poultry. Its unique profile features a triangular shape with a pointed tip, ideal for maneuvering around bones and making precise cuts. Unlike Western boning knives, the Honesuki's stiff and narrow blade excels in precision work rather than cutting through bones. Crafted for durability and ease of use, it often comes with a single bevel edge, although double-bevel variants are also available for more versatility. Preferred for its agility and precision, the Honesuki is a favorite among chefs for deboning and preparing meat with minimal waste.

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    • Steel: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

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    • Construction: Nimai - Stainless Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      In recent years, knifemaker have been trying to utilize stainless claddings on the traditional Nimai knives, which were typically forged withcarbon steel. But unlike the Sanmai construction, the core steel will still be exposed on the hollow-ground side even the stainless cladding can protect the other side. The Stainless Clad Nimai knives seen on the market now would typically use a stainless core to pair with the stainless cladding, making the Nimai and traditional single bevel knives much more approachable for users who are interested in them.

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    • 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.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

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