Overview

When you see a knife forged by Satoshi Nakagawa, it’s clear it comes from the hands of a master. Nakagawa-san was taught by the legendary Kenichi Shiraki of Shiraki Hamono, inheriting not only the torch of a revered Sakai blacksmith but also the dedication to exceptional craftsmanship. Now forging under his own name, Nakagawa-san is renowned for his skill in working with multiple steels—including the notoriously challenging honyaki process.

This 240mm gyuto showcases his expertise in Silver #3 steel (ginsanko), a Hitachi-made steel prized for its sharpness, edge retention, and relative ease of maintenance. It’s closely related to VG10 in carbon content, yet many enthusiasts find it feels sharper and responds more precisely on the cutting board. Paired with a soft stainless cladding in a kasumi finish, this blade strikes a superb balance between performance and minimal upkeep.

Measuring at 240mm, this gyuto offers substantial cutting length for larger tasks—perfect for professional kitchens or enthusiastic home cooks who appreciate extra blade real estate. Despite the larger size, it remains surprisingly versatile, whether you’re slicing garlic, prepping vegetables, or breaking down proteins. If you have bigger hands or often handle bigger ingredients, you’ll love the extended reach this knife provides.

Common Questions

Q: Is this gyuto suitable for home cooks?

A: Absolutely. While many pros favor a 240mm gyuto for its capacity, experienced home cooks also benefit from the extra length, especially if they often cook in large batches or handle bigger cuts of meat and produce.

Q: How do I care for a high-end Japanese knife like this?

A: Rinse and dry it immediately after use, and store it safely to protect the edge. Even though it’s clad in soft stainless steel, regular maintenance and honing will keep the Silver #3 core in top shape.

Specifications

Blacksmith: Satoshi Nakagawa

Location: Sakai, Japan

Core Steel: Silver #3 (Ginsan)

Cladding Type: Soft stainless steel

Construction: Hammer-forged, San Mai

Finish: Kasumi Migaki

Edge Grind: Double bevel, 50/50

Blade Length: 232mm

Overall Length: 385mm

Spine Thickness (Heel): 2.6mm

Blade Height (Heel): 49.5mm

Weight: 214g (7.6oz)

Handle: None (custom handle required)