Overview

The Nakagawa × Tokushu White #2 Mizu Honyaki Gyuto 255mm with Prisma Handle brings a tall Japanese chef knife together with a distinctive custom handle. Forged by Satoshi Nakagawa and sharpened by Shuji Yamaguchi, the blade pairs a polished face and flowing hamon with the reach needed for generous portions of vegetables, boneless meat and fish.

This is the finished knife shown in the photographs, with its Prisma handle already fitted. The black faceted body, narrow gold-colored spacer and clear butt with gold-colored inclusions give the handle a striking contrast to the reflective blade. The tall profile provides knuckle clearance and a broad blade face for guiding deliberate, controlled cuts.

The 255mm designation follows Sakai's tip-to-machi measurement, which includes the section behind the cutting edge. Tokushu's catalog sample has a 241mm cutting edge, so this knife is closer in cutting length to a typical 240mm gyuto. The dimensions below describe that catalog sample; individual handmade blades vary.

Common Questions

What makes this a White #2 mizu honyaki knife?

Its blade is made from a single piece of White #2 carbon steel, without outer cladding, and hardened using a water quench. The visible hamon is associated with its differential hardening. White #2 takes a refined edge and develops a patina with use; it also requires prompt drying to prevent rust.

Is this gyuto suitable for home cooks?

Yes, for cooks comfortable caring for carbon steel and working with a longer blade. Use it for slicing proteins, dicing vegetables and everyday preparation on a spacious board. Avoid bones, frozen food, twisting and prying. Its tall blade is useful when you want more knuckle clearance while keeping your guiding hand secure.

How should I care for the blade and Prisma handle?

Hand wash, dry immediately and wipe the blade during preparation. Keep the handle out of standing water and never use a dishwasher. Choose a knife-friendly surface such as a Hasegawa cutting board. For extended storage, apply a thin coat of tsubaki blade oil to the clean, dry blade.

Specifications

Brand: Nakagawa × Tokushu

Blacksmith: Satoshi Nakagawa

Sharpener: Shuji Yamaguchi

Knife Type: Tall gyuto / Japanese chef knife

Steel: Shirogami (White) #2 carbon steel

Construction / Cladding: Single-steel mizu honyaki; no cladding

Hardness: HRC 63, catalog specification

Finish: Mirror Wave with visible hamon

Nominal Blade Length: 255mm, tip to machi

Cutting Edge Length: 241mm, catalog sample

Blade Height at Heel: 58.6mm, catalog sample

Spine Thickness at Heel: 3.6mm, catalog sample

Spine Thickness 1cm Behind Tip: 0.78mm, catalog sample

Handle: Fitted custom Prisma wa handle; black faceted body, gold-colored spacer and clear butt with gold-colored inclusions