Hatsukokoro Nakagawa Blue #1 Migaki Kiritsuke Gyuto 225mm

This Sakai-made kiritsuke gyuto pairs the work of two celebrated craftsmen: blacksmith Satoshi Nakagawa and sharpener Morihiro Hamono. Nakagawa forges a fine-grained Blue #1 carbon-steel core, while Morihiro gives the blade its refined geometry and keen double-bevel edge.

The blade uses traditional three-layer san-mai construction with reactive soft-iron cladding and a clean migaki polish. Its 225mm Sakai-listed size measures approximately 211mm along the cutting edge, giving it the reach of a compact 240-class gyuto while remaining agile. A low, precise K-tip excels at detail work, and the gently curved edge handles vegetables, herbs, fish, and boneless proteins with ease.

Choose the blade by itself for a custom build, or select one of two individually fitted Prisma Knife art handles. Each Prisma option is a one-of-a-kind pairing made for this knife.

Handle Options

Blade Only: Supplied without a handle and ready for a compatible wa-handle installation.

Prisma Knife — Pink Wood & Rainbow Spacers: Pink-toned wood with a contrasting light ferrule and fine multicolor spacer accents.

Prisma Knife — Ladybug's Dream: A sculptural olive-wood and translucent purple-resin handle with miniature floral and ladybug details.

Specifications

Brand: Hatsukokoro

Blacksmith: Satoshi Nakagawa

Sharpener: Morihiro Hamono

Origin: Sakai, Japan

Knife Type: Kiritsuke Gyuto / K-tip Gyuto

Nominal Size: 225mm

Measured Edge Length: 211mm

Overall Length: Approximately 332mm with a fitted handle; varies by handle

Blade Height at Heel: 45.5mm

Spine Thickness at Heel: 2.98mm

Spine Thickness at Midpoint: 2.63mm

Spine Thickness Near Tip: 0.58mm

Measured Weight: Approximately 146g with the photographed handle; varies by variant

Core Steel: Aogami Blue #1 carbon steel

Cladding: Reactive soft iron

Construction: Three-layer san-mai

Finish: Migaki polish

Hardness: Approximately 63–64 HRC

Edge: Double bevel, approximately 50/50

Care

Blue #1 and the soft-iron cladding are fully reactive. A natural patina will develop with use. Hand wash only, wipe the blade during prep, and dry it immediately after cleaning. Apply a light coat of food-safe camellia oil before extended storage. Avoid bones, frozen food, twisting cuts, and glass, stone, or ceramic cutting surfaces.

Frequently Asked Questions

Why is a 225mm knife measured at 211mm? Sakai makers commonly list blade length from the tip to the machi, while the usable cutting edge is measured from tip to heel. Both measurements describe this same knife.

Is the blade stainless? No. Both the Blue #1 core and soft-iron cladding are reactive and require prompt drying.

Who sharpened this knife? Morihiro Hamono performed the sharpening and finishing work; Satoshi Nakagawa forged the blade.