Nakagawa Hamono | 庫存單位： NAKA_B1EBDA_GY210_BR

初心 x 中川聰藍色 1 蝕刻黑大馬士革牛刀 210 毫米

Name: 初心 x 中川聰 藍色 1 蝕刻黑大馬士革牛刀 210 毫米
Brand: Nakagawa Hamono
SKU: NAKA_B1EBDA_GY210_BR
Price: 12668.0 TWD
Availability: OutOfStock

$12,668.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Nakagawa Blue 1 Damascus Etched black Wide Bevel
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	138 g 4.87 oz
Edge Length	200 mm .7.87 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	2.8 mm 0.11 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	Blue 1 / Aogami #1 \| 碳鋼
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	61 - 64
Surface Finish	Etched
Handle	Octagonal Birch Burl with Spacer
Region	Sakai
Best for	Pro chefs Collectors Enthusiasts

澳洲境內 200 澳元以上的刀具可免費送貨。
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The Nakagawa Blue 1 Damascus Etched/Kurozome Wide bevel is Satoshi Nakagawa's classic wide bevel knife with a twist in finish. When talking about Sakai, most of the knife enthusiasts will think about well polished blades with prestige Migaki or Kasumi finish that comes in all kinds of metallic silver colour. This Kurozome is an interesting attempt to utilize the contrast created with etching to highlight the geometry created by the wide bevel finish. As the result, we see a very polished Sakai knife that look like Kurouchi from afar, but very tame if inspected closely.

One thing with Nakagawa-san's knife is that his Damascus gyuto seems to be a bit thicker than the Sanmai ones, but thanks to the well-done concave grind, these blades stays very thin behind edge and still cuts beautifully. Additional material above the primary bevel adds some weight and rigidity to the blades, if you are in favor of knives with solid handling, this line will easily fall into that category.

The level of finish is still Sakai standard, chamfered choil and spine are all polished with a good shine. But the etching is really the highlight of these knives: the two different steel in the damascus cladding react differently with the acid, leading to a well aged look composed of intertwining brown and blue colour. This vintage finish contrast strongly with the Migaki finished bevel and buffed spine at the clearly defined boundary, rounding these knives up with a sharp geometrical look.

I say this a is an interesting finish, and it's always nice to see Sakai makers to be innovative with their finishing technic and pushing boundaries. The main drawback of these knives might be the level of care required for them, as both the soft i on Damascus cladding and the core steel are prone to rust. But if you are interested in a beautifully finished knife with a lots of hand crafting goes into it, please do consider this blue 1 Damascus line.

Pros	Cons
Excellent performance Great artistic Excellent fit and finish	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.

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.

個人資料：牛刀

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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鋼材： Blue 1 / Aogami #1
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.

製造商：
- Hitachi Special Steel, Japan
性質：碳鋼

硬度： 61 - 64

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建構： Sanami - Soft Iron Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

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完成： Etched

The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

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手柄規格
個人資料： Octagonal WA

材料：
- Birch Burl Stabilized
The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.
The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.
The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

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