Discover Premium Japanese Knives from Renowned Brands

We know you probably come to our website to explore brands you've heard about elsewhere that are well established like Takeda, Nakagawa, TF, and so forth. Well, you're in luck because Nakagawa-san believes in our shop so much, he has decided to partner with us for this honyaki release. A Tokushu product, forged by Satoshi Nakagawa.

Expert Craftsmanship in Every Blade

Speak to anyone elbow-deep in Japanese-made kitchen knives, and they will tell you that crafting a honyaki is possibly one of the most difficult processes there is when it comes to blacksmithing. Add on top of that the stress of water quenching over oil quenching, and any smith who can pull this off almost instantly builds a reputation for themselves - this also helps explain the price of a honyaki.

Why Choose Satoshi Nakagawa's Honyaki?

Your search can stop here if you want a reputable honyaki knife maker because Satoshi Nakagawa is exactly that. Forging a mizu (water) quenched honyaki out of shirogami (white) steel #2, Nakagawa-san's honyaki are thinner than most of the competition, allowing for smoother cuts thanks to a great grind, and with an eye-popping HRC of 63 due partially to the blade being water quenched. This method leads to more cracked end products than not, but when done successfully, you have a functional knife made by one of the most difficult processes out there.

Invest in the Best: 240mm Honyaki Gyuto

If you're going to chase a honyaki, you might as well make it worthwhile and get yourself a 240mm honyaki gyuto. An indispensable style and length made using a skill only a few master.

Product Specifications

Brand: Tokushu Knife

Blacksmith: Satoshi Nakagawa

Sharpener: Shuji Yamaguchi

Core Steel: White #2 Monosteel Honyaki

Cladding: None

Length: 240mm

Measured Blade Length: 226.5mm

Height at Heel: 53.7mm

Spine at Heel: 3.75mm

Spine 1cm Behind Tip: 0.81mm

Weight: 164g

Grind: 50/50

Handle: No Handle - serious buyers please contact us for personalized handle selection at [email protected]