Overview

The Satoshi Nakagawa Blue #1 Damascus Santoku with Ebony and Horn Handle is a refined Sakai-made Japanese kitchen knife forged by Satoshi Nakagawa and sharpened by Morihiro Hamono. This santoku brings together Aogami #1 carbon steel, soft iron Damascus cladding, and a premium octagonal ebony wa handle with horn ferrule for a knife that feels both collectible and highly practical in daily prep.

Blue #1 steel is loved by serious home cooks and professional chefs for its fine edge potential, strong edge retention, and crisp sharpening feel. The Morihiro sharpening adds another layer of performance, giving this blade the smooth cutting feel and refined edge geometry expected from high-end Sakai craftsmanship. The santoku profile is compact, versatile, and easy to control, making it excellent for vegetables, proteins, herbs, and everyday prep where precision matters.

This knife is best for cooks who want a premium carbon steel santoku with heirloom-level craftsmanship. The Damascus finish gives the blade a flowing visual pattern, while the ebony and horn handle adds balance, comfort, and a clean traditional look. Because the blade uses carbon steel and iron cladding, it should be washed by hand, dried immediately, and maintained with proper care after use.

Common Questions

Q: Is the Satoshi Nakagawa Blue #1 Damascus Santoku good for home cooks?

A: Yes. This santoku is an excellent choice for serious home cooks who want a high-performance Japanese knife that is easier to control than a longer gyuto. Its compact blade length, generous heel height, and balanced profile make it useful for slicing, dicing, and chopping vegetables, meat, and fish.

Q: What makes this Nakagawa santoku special?

A: It combines Satoshi Nakagawa’s Blue #1 forging with Morihiro Hamono sharpening, soft iron Damascus cladding, and a premium ebony and horn wa handle. The result is a high-end Sakai santoku with strong edge retention, refined cutting feel, and a visually striking Damascus finish.

Q: How do I care for a Blue #1 Damascus carbon steel knife?

A: Wash and dry the knife by hand immediately after use. Do not put it in the dishwasher, and avoid leaving it wet on the counter or in the sink. For longer-term protection, apply a thin layer of Tsubaki oil. For edge maintenance, use a fine whetstone or maintain the edge gently with the Tokushu Knife leather strop.

Specifications

Brand: Hatsukokoro / Nakagawa Hamono

Blacksmith: Satoshi Nakagawa

Sharpener: Morihiro Hamono

Region: Sakai, Japan

Knife Type: Santoku

Core Steel: Aogami #1 / Blue #1 Carbon Steel

Cladding Type: Soft Iron Damascus

Construction: San Mai

Finish: Damascus / Kasumi Polish

Blade Length: 180mm class; approximately 169mm heel to tip based on comparable listed measurements

Blade Height at Heel: Approximately 47-48mm

Overall Length: Approximately 319mm

Spine Thickness at Heel:  3.5mm

Spine Thickness at Mid: 2.9mm

Weight: 165g

Handle Material: Octagonal Ebony Wa Handle with Horn Ferrule

Edge/Bevel: Double Bevel, 50/50

Hardness (HRC): 63

Care: Carbon steel; hand wash and dry immediately after use