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Nakagawa Ginsan Kiritsuke 240mm. On my first trip to Japan, I visited Mr. Kenishi Shiraki who at the time was considered one of the top blacksmiths in Japan. During my visit, I met a young apprentice named Satoshi Nakagawa who had been working with Shiraki san for a couple of years. Now Mr. Shiraki has retired and Nakagawa san has taken over the business and is now a master smith in his own right. He is one of the few blacksmiths that are doing honyaki blades which are very difficult to forge out of a single piece of carbon steel.
This blade you see here is made with Silver 3 steel also known as Ginsan steel. It's fully stainless and one of our favorite steels for kitchen knives.
Also after being tipped off by our forum customers, I inquired about the rumor that Morihiro san sharpened these blades and this was confirmed by our contact.Blacksmith: Nakagawa San
Sharpener: Morihiro San
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Edge Steel: Ginsan
Edge Grind: Double Bevel; Even 50/50
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.8 oz / 164g
Blade Length: 200mm
Overall Length: 349mm
Spine Thickness at Heel: 2.8mm
Blade Height at Heel: 41.7mm
This blade you see here is made with Silver 3 steel also known as Ginsan steel. It's fully stainless and one of our favorite steels for kitchen knives.
Also after being tipped off by our forum customers, I inquired about the rumor that Morihiro san sharpened these blades and this was confirmed by our contact.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Very nice, February 19, 2024Posted By: Dee
Confession: I bought this knife for only one reason- I think it is beautiful. It did not disappoint, a work of art. I certainly don’t need another 210, but as an added bonus, this knife performs wonderfully. It’s light and nimble in my hand. Ootb sharpness on phone book paper was just ok, but it was absolutely spooky how it fell thru product. It seems very thin bhte. I have had this about a month, using it every day on meal prep at home, slicing cooked meat for the table, cutting citrus. One thing I did not see until the first sharpening (1 week in w/SG 2000& 4000) was a hole in the edge on the right side about
midway from heel to tip. Very slight, (~1” long) but definitely there. It looks like it will sharpen out and I can’t detect any mis cuts using a wood board, but a little off putting for a $300 knife. It is getting shorter after 3 light sharpenings I guess even the great ones (Morihiro san) can have an off day. Hence the four star rating. But bottom line = Get One, I would buy this again.
Confession: I bought this knife for only one reason- I think it is beautiful. It did not disappoint, a work of art. I certainly don’t need another 210, but as an added bonus, this knife performs wonderfully. It’s light and nimble in my hand. Ootb sharpness on phone book paper was just ok, but it was absolutely spooky how it fell thru product. It seems very thin bhte. I have had this about a month, using it every day on meal prep at home, slicing cooked meat for the table, cutting citrus. One thing I did not see until the first sharpening (1 week in w/SG 2000& 4000) was a hole in the edge on the right side about
midway from heel to tip. Very slight, (~1” long) but definitely there. It looks like it will sharpen out and I can’t detect any mis cuts using a wood board, but a little off putting for a $300 knife. It is getting shorter after 3 light sharpenings I guess even the great ones (Morihiro san) can have an off day. Hence the four star rating. But bottom line = Get One, I would buy this again.
