Nakagawa

Artisan spécialisé dans le forgeage manuel Honyaki (forgeage intégral)

Sakai City, Osaka

Artisan de la ville de Sakai, dans la préfecture d’Osaka, avec 19 ans d’expérience. En 2023, Nakagawa est devenu le plus jeune artisan à obtenir le titre officiel d’artisan traditionnel. Tout en préservant les traditions de Sakai, il intègre également des techniques innovantes à son savoir-faire.

View Products

“Even when I know I can’t do it at first, I push through trial and error. That moment when the knife finally takes shape—that’s what drives my motivation.”

About Nakagawa knives

Satoshi Nakagawa is one of the few artisans capable of crafting honyaki knives, which demand extremely advanced techniques. His knives are highly trusted by chefs both in Japan and around the world, praised for their exceptional sharpness, durability, and beauty.
The collection includes various knife types, such as Kiritsuke Santoku, Gyuto, Yanagi Kiritsuke, Kiritsuke Petty, and Nakiri, each designed for specific culinary tasks. The blades often feature a Kasumi finish, showcasing traditional Japanese craftsmanship. Handles are crafted from materials like buffalo teak and buffalo ebony, offering both aesthetic appeal and a comfortable grip.

What are Nakagawa knives made of?

The Nakagawa collection at MUSASHI HAMONO features knives crafted from high-quality White Steel #2 (Shirogami #2) and Blue Steel #1 (Aogami #1). White Steel #2 is renowned for its ability to achieve exceptional sharpness and is typically hardened to a Rockwell hardness (HRC) of approximately 61-62, providing a fine balance between edge retention and ease of sharpening. Blue Steel #1 offers superior edge retention and is typically hardened to an HRC of around 63-64, making it ideal for tasks requiring prolonged sharpness.