Nakagawa shirogami#1 damascus yanagiba 300mm

• Hand-forged in Sakai, Japan by blacksmith Satoshi Nakagawa
• 291mm / 11.46" blade with a core of Hitachi Shirogami#1 (White#1) carbon steel
  
• Designed as a specialized yanagiba for slicing raw fish, perfect for sushi and sashimi preparation
• Thin blade glides through fish effortlessly, ideal for making clean, precise, and uninterrupted cuts on larger fish
• Fitted with an octagonal ebony handle and blonde horn ferrule
• Perfect for professional chefs and passionate home cooks dedicated to high-level fish preparation
• For right-handed users only

The Nakagawa shirogami#1 damascus yanagiba 300mm is a handcrafted Japanese knife by renowned blacksmith Satoshi Nakagawa. The yanagiba features a shirogami#1 core steel, prized for its exceptional sharpness, and a beautiful damascus finish. At 300mm in length, this knife glides through fish with ease, creating clean and precise cuts. The thin blade is ideal for handling larger fish and making longer, uninterrupted slices. The Nakagawa shirogami#1 damascus yanagiba is a superb choice for professional chefs and passionate home cooks dedicated to preparing the finest sushi and sashimi.

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Brand: Kaishin by Nakamura hamono
Blacksmith: Satoshi Nakagawa 
Sharpener: -undisclosed-
Producing Area: Sakai, Japan
Knife type: yanagiba
Purpose: Specialized knife for slicing raw fish
Finish: damascus
Core steel: Hitachi shirogami#1 (white#1)
Steel type: carbon steel

Overall length: 452mm
Blade length (heel to tip): 291mm / 11.46"
Blade height at the heel: 36mm
Spine thickness at the handle: 4.9mm
Spine thickness at the heel: 4.6mm
Spine thickness midway: 3.3mm
Spine thickness 1cm from the tip: 1.2mm
Weight: 267g
Handle: octagonal ebony with blonde horn ferrule
Hand orientation: right-handed
Saya/ sheath: Not included

Engraving (front): "Kaishin Unyou"
Engraving (back): "Shirogami#1"

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Note:
a. For the care and maintenance of Japanese knives, such as this Nakagawa shirogami#1 damascus yanagiba 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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