Nakagawa Ginsan Wide Bevel Kasumi K-tip Gyuto 210mm Ebony Handle
Nakagawa Ginsan Wide Bevel Kasumi K-tip Gyuto 210mm Ebony Handle is backordered and will ship as soon as it is back in stock.
Pickup available at Crows Nest
Usually ready in 24 hours
Availability
Delivery unavailable for this item. Available for pickup at Crows Nest only. Please select "Pickup" at checkout.
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St Peters —2 Bishop St Unit 2 St Peters NSW 2044
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Crows Nest —107 West St, Crows Nest NSW 2065Pickup only
Detailed Specifications
| Line | Hatsukokoro By Nakagawa Ginsan Wide Bevel Migaki |
| Profile | K-tip Gyuto / Chefs Knife |
| Bevel Type | Double Bevel |
| Weight | 182 g | 6.4 oz |
| Edge Length | 201 mm | 7 29/32″ |
| Heel Height | 49 mm | 1 59/64″ |
| Width @ Heel | 3.1 mm | 1/8″ |
| Width @ Mid | 2.2 mm | 3/32″ |
| Width @ 1cm from Tip | 1.1 mm | 3/64″ |
| Steel | Ginsan / Silver #3 | Stainless |
| Blade Construction | Sanmai - Stainless Clad |
| Hardness (HRC) | 60 - 62 |
| Surface Finish | Migaki |
| Handle | Octagonal Ebony |
| Region | Sakai |
| Best for |
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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.











