Yanagiba knife, Aogami 1 with iron cladding, Damascus finish - Nakagawa Hamono

Satoshi Nakagawa is the young talent trained at Shiraki Hamono. He is working with a range of carbon and speciality steels and producing some really covetable knives. 

SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones.

STEEL: Aogami (blue paper) 1 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The difference between blue 1 and 2 is the amount of carbon present with 1 being the highest. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.

FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji, which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.

HANDLE: 240mm - Western style shaped dyed maple traditional Japanese handle

270mm - D shaped snakewood handle with white buffalo horn ferule and end cap.

LENGTH: 240mm and 270mm in length.

MAKER: Nakagawa Hamono.

BEST FOR: Those looking to own a knife from one of the newer talents coming from Sakai.

SAUNDERS SAYS: "The blacksmith that can literally do everything has again made a masterpiece. Wow"

These knives are hand-forged so there may be slight variations in measurements and finishes.