Overview

The Satoshi Nakagawa × Morihiro Blue #2 Mizu Honyaki Mirror Gyuto 240mm is a rare Sakai-made chef’s knife forged from Aogami #2 carbon steel and sharpened by Morihiro Hamono. Its monosteel blade is differentially hardened with a traditional water quench, creating the visible hamon that distinguishes true mizu honyaki construction.

A highly polished mirror finish gives the blade exceptional visual depth while revealing the transition between the hardened edge and softer spine. The 240mm gyuto profile provides generous cutting length for vegetables, proteins, herbs, and precise slicing.

One-of-one exact-photo knife: This knife is fitted with the individual Prisma custom wa handle shown in the product photographs. The buyer receives this exact knife, and only one is available.

Craftsmanship and Performance

Satoshi Nakagawa is known for demanding traditional heat treatments, including water-quenched honyaki. Blue #2 offers a fine, keen edge with strong retention, while Morihiro’s double-bevel sharpening gives the knife refined geometry for controlled, accurate cuts. The blade is fully reactive and will develop a natural patina through use.

This is a separate Morihiro-sharpened piece and is not the Shuji Yamaguchi-sharpened tall blade-only model elsewhere in our catalog. Individual measurements from that knife have not been reused here.

Common Questions

Q: What does mizu honyaki mean?

A: Mizu honyaki is a traditional monosteel construction in which the blade is differentially hardened using a water quench. The demanding process creates a hard cutting edge and a visible hamon.

Q: Who made and sharpened this knife?

A: Satoshi Nakagawa forged the Blue #2 blade in Sakai, Japan, and Morihiro Hamono performed the sharpening and finishing.

Q: Will I receive the exact Prisma handle shown?

A: Yes. This is a one-of-one, what-you-see-is-what-you-get knife. The exact photographed knife ships to the buyer.

Q: Is the mirror finish permanent?

A: The finish is part of the blade, but normal use can create fingerprints, patina, and fine surface marks. Careful cleaning and immediate drying help preserve its appearance.

Care and Maintenance

This knife is fully reactive carbon steel. Hand wash and dry it immediately after use; never use a dishwasher or leave the blade wet. Avoid bones, frozen foods, and twisting cuts. For storage, apply a light coat of tsubaki oil. Maintain the edge with a Tokushu leather strop, or use our professional sharpening service. A Hasegawa Pro cutting board will help protect the fine edge.

Specifications

Maker: Satoshi Nakagawa

Sharpener: Morihiro Hamono

Origin: Sakai, Japan

Knife Type: Gyuto

Nominal Size: 240mm

Steel: Aogami (Blue) #2 carbon steel

Construction: Monosteel mizu honyaki; water quenched and differentially hardened

Finish: Mirror finish with visible hamon

Hardness: Approximately 63 HRC

Edge: Double bevel

Handle: One-of-one Prisma custom wa handle shown

Availability: One exact-photo knife

Care: Fully reactive; hand wash and dry immediately

Because this is an individually handmade and handled knife, unverified edge length, height, spine thickness, overall length, and weight are intentionally not stated.