The Nakagawa aogami#1 damascus bunka 180mm is a handcrafted Japanese knife by Satoshi Nakagawa, with sharpening by Morihiro Hamono in Sakai, Japan. This bunka knife features a damascus finish and a core of aogami#1 steel, with an iron cladding. The iron cladding allows the entire blade to develop a patina over time, a desirable characteristic for those who appreciate the unique aesthetic of carbon steel knives. The bunka is perfect for various kitchen tasks, making it a great choice if you prefer short knives for quick preps or if you have limited kitchen space.
(Note: The blade is not etched, even if it appears that way in some images.)
⎯ Brand: Hatsukokoro Blacksmith: Satoshi Nakagawa Sharpener: Morihiro hamono Producing Area: Sakai, Japan Knife type: bunka Purpose: All-purpose knife for meat, fish, and vegetables Finish: damascus Core steel: Hitachi aogami#1 (blue#1) Steel type: carbon steel Cladding: iron clad
Overall length: 318mm Blade length (heel to tip): 169mm Blade height at the heel: 47.2mm Spine thickness at the handle: 3.3mm Spine thickness at the heel: 3.0mm Spine thickness midway: 2.4mm Spine thickness 1cm from the tip: 0.7mm Weight: 180g Edge/bevel: 50:50 Handle: octagonal ebony (mono wood) Hand orientation: ambidextrous Saya/ sheath: Not included ⎯
Note: a. For the care and maintenance of Japanese knives, such as this Nakagawa aogami#1 damascus bunka knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
