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Nakagawa Hamono  |  SKU: NAKA_G31M_KDE185

Nakagawa Ginsan K-tip Deba 180mm Mirror Polished Finish

Regular price ₩438,000

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Hatsukokoro by Nakagawa Ginsan Single Bevel Mirror Polish
Profile K-tip Deba / K-tip fish knife
Weight 272 g | 9.6 oz
Edge Length 185 mm | 7 9/32″
Heel Height 46 mm | 1 13/16″
Width @ Heel 5.6 mm | 7/32″
Width @ Mid 4.6 mm | 3/16″
Width @ 1cm from Tip 3.8 mm | 5/32″
Steel Ginsan / Silver #3 | Stainless
Blade Construction Nimai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Mirror Polish
Handle Octagonal Wenge Handle Black Ferrule
Region Sakai
Best for
  • Pro chefs
  • Enthusiasts
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


This Ginsan line forged by Satoshi Nakagawa is another commissioned line by Hatsukokoro, having the Hira(平, the flate zone above the bevel) finished with a mirror polish, this line offers some easy-to-look-after Yanagiba and Deba that comes with a bit of shininess, altenatively, you can checkout the Kasumi finished line with same construction and steel.

The entire blade is finished reasonably well, the mirror polishing is very refined and the grinding mark on the bevel and back side are uniform throughout the blade. Rounded choil and spine are there as expected and the only thing I can really say about the finish is the Kissaki of Sakimaru is not sharply defined. Oveall, quite a well done knife at this price.

The use of Ginsan steel makes the Knife even more versatile. While having a slightly better performance than VG10, the less alloy content in it will makes sharpening a whole lot easier, which is a huge plus for single bevel knife in professional setting. Meanwhile, being resistant to rust will save a lot of effort as there is no need to constantly wipe the blade while cutting, that's why I would also recommend this line to sushi students and homecook who have a bit more budget.

Satoshi Nakagawa, the maker who forged this line was the student under the legend bladesmith Kenichi Shiraki for over 20 years, he is very familiar with the behavior of steels especially the Hitachi Metal Paper Steels. This experience have garantees the great heat treatment on his knives so if you are looking for a stainless single bevel knife, this line will the more premium offering in terms of the quality.

Pros Cons
  • Easy to look after
  • Great for professionals
  • Great artistic
  • Mirror polish can be hard to maintain
  • High budget
Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

Satoshi Nakagawa

Satoshi Nakagawa Hamono - Sakai's New Power House (Est. 2021)

Nakagawa Hamono, established by Satoshi Nakagawa (中川悟志) in April 2021, carries on the legacy of the renowned Shiraki Hamono under the guidance of Nakagawa-san, a dedicated disciple of the legendary craftsman Kenichi Shiraki. With nearly two decades of experience, primarily under Shiraki-san, Nakagawa-san has been instrumental in creating some of the finest honyaki blades in the last five years of Shiraki-san's work.

His expertise is not limited to Shiraki Hamono’s offerings but extends to forging top-tier knives for Sakai’s esteemed brands such as Sakai Takayuki, Kikumori to name a few. Based in Sakai City, Osaka, Nakagawa Hamono specializes in Ginsan and blue steel knives with wide bevels.

Read more

Satoshi Nakagawa Hamono was founded in April 2021 by Satoshi Nakagawa, a skilled craftsman from Sakai City, Osaka, who embarked on his journey into the world of knife-making at the tender age of 18. After high school, he was introduced to Kenichi Shiraki, a legendary master craftsman, and subsequently joined Shiraki Hamono. Under Shiraki-san's tutelage, Nakagawa-san honed his skills for nearly two decades, playing a pivotal role in the creation of many of Shiraki-san's renowned works, particularly in the latter years. His expertise extends to forging exclusive knives for prestigious Sakai retailers such as Sakai Kikumori and Sakai Jikko, showcasing his mastery across various top-tier lines.

Upon the retirement of Kenichi Shiraki, Nakagawa-san assumed leadership of Shiraki Hamono, now rebranded as Nakagawa Hamono. This transition marked the continuation of a storied legacy, with Nakagawa-san bringing his innovative vision to the fore. His current offerings are primarily forged from Ginsan steel, known for their distinctive wide bevels, with plans to expand the range to include diverse profiles and steels. Nakagawa-san's approach to knife-making is deeply rooted in tradition yet forward-looking, embracing new materials and trends while preserving the manual, labor-intensive processes that define the craftsmanship of his knives. His work on crest forging with blue steel No. 2 and No. 1 is a testament to his commitment to beauty and excellence, despite the challenges and heartbreaks encountered in the painstaking process of honyaki forging. Nakagawa Hamono stands as a beacon of traditional craftsmanship, blending timeless techniques with contemporary innovation, under the stewardship of one of Sakai's most promising craftsmen.

“Sakai's leading blacksmith of the new generation. ”

Est. 2021 | 令和3年
Known for single bevels, high production and great heat treatment on various hitachi steels.
Website nakagawa-knives.com Instagram @nakagawa_kajiya Read more about Satoshi Nakagawa
Satoshi Nakagawa — Sakai

Knife details

Frequently asked questions

What is Ginsan steel, and why do some Japanese knives use it?

Ginsan steel, also known as Silver #3 or G3, is a stainless steel made by Hitachi Special Steel in Japan, containing 1.02% carbon and 13.75% chromium, and it is used in Japanese knives because it combines the sharpness and ease of sharpening of carbon steel with the rust resistance of stainless steel. It is a fine-grained steel that takes a very sharp edge, and at a hardness of 60-62 HRC, it offers a practical balance of edge retention and sharpenability for everyday kitchen use.

The name "Ginsan" (銀三) literally means "silver three," referring to its Silver #3 designation. Its moderate chromium content makes it far less reactive than carbon steels, so it won't discolor or rust as quickly, while its carbon content keeps the edge keen and responsive on the stones. For home cooks and professionals who want a stainless knife that still feels like a traditional Japanese blade, Ginsan is a common middle ground.

What is the Hatsukokoro by Nakagawa Ginsan Single Bevel Mirror Polish knife line, and who is it for?

The Hatsukokoro by Nakagawa Ginsan Single Bevel Mirror Polish line consists of Yanagiba and Deba knives forged by Satoshi Nakagawa using Ginsan steel with a flat zone (Hira) finished in a refined mirror polish, designed primarily for professional chefs and serious enthusiasts who prioritize aesthetics alongside function.

These knives are built for those willing to manage a high-budget tool where the mirror finish offers a sharp, uniform look but requires more care to maintain than a standard Kasumi finish. While the entire blade features consistent grinding marks, a rounded choil and spine, and the same construction as the Kasumi line, the mirror polish itself can be difficult to keep pristine, making it a trade-off between visual appeal and ease of maintenance.

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