Skip to product information
1 of 12

Nakagawa shirogami #3 240mm honyaki gyuto (Mt. Fuji - moonless)

Nakagawa shirogami #3 240mm honyaki gyuto (Mt. Fuji - moonless)

Regular price ¥138,200
Regular price Sale price ¥138,200
Sale Sold out
Satoshi Nakagawa-san is the disciple of master blacksmith Kenichi Shiraki-san (retired in 2017). He has trained under Shiraki-san for 16 years and was at the helm of Shiraki Hamono since 2015 when his master was ill. In April 2021, he decided to open his own workshop: Nakagawa Hamono.

At such a relatively young age, he is one of the most talented smiths out there who can forge various steels like shirogami, aogami as well as stainless ones like VG10 and Ginsanko. In addition to laminated blades, Nakagawa-san also makes honyaki knives. We are excited to add some more Nakagawa-san's extremely well-forged blades in our lineup.

··•··
Brand: Yoshihiro

Blacksmith: Satoshi Nakagawa
Location: Sakai, Japan
Knife type: gyuto
Finish: full mirror

Construction type: abura-honyaki
Steel category: carbon
Steel type: Hitachi shirogami #3 (white #3)
Hamon: Mt. Fuji - moonless

Total length: 381mm
Blade length: 228mm
Blade height at heel: 49.2mm
Spine thickness at handle: 3.3mm
Spine thickness at heel: 3.0mm
Spine thickness at middle: 2.2mm
Spine thickness 1cm from the tip: 1.1mm
Weight: 217g

Edge/bevel: asymmetric full convex | 50:50
Handle: octagonal ebony with buffalo horn ferrule

Package includes:
- plain kiri box
- certificate
- nishiki bukuro

··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.

Shipping & Returns

SHIPPING

We ship internationally via EMS Japan Post. For EMS-suspended countries like the US, Canada, or Australia we can ship via DHL. Please contact us to get a quotation (starts from 25USD). Zahocho Knives Tokyo does not assume any responsibility for the delays during international delivery.

CUSTOMS

Import duties and other charges are the buyer's responsibility. Please note that some countries may require parcels to be opened for customs inspection. We cannot be held responsible for any actions taken by customs officials.

RETURNS

Returns can only be made within 14 days upon receiving the product. Buyer shoulders the return of products. Product must be unused and in the same condition when you received it and it must also be in the original packaging. To complete your return, we require a receipt or proof of purchase.

Please email us at info@zahocho.com to arrange a return.

Please note that knives damaged by misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.

REFUND

Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days

LATE OR MISSING REFUNDS

If you haven’t received a refund yet, first check your bank account again. Then contact your credit card company, it may take some time before your refund is officially posted. Next contact your bank. There is often some processing time before a refund is posted. If you’ve done all of this and you still have not received your refund yet, please contact us at info@zahocho.com.

EXCHANGES (if applicable)

We only replace items if they are defective or damaged upon arrival (not due to misuse). If you need to exchange it for the same item, send us an email at info@zahocho.com.

DISCLAIMER OF WARRANTY

Zahocho Knives Tokyo makes no representations or warranties of any kind, either expressed or implied, including, without limitation, warranties or conditions of title, or implied warranties of merchantability or fitness for a particular purpose, or non-infringement. Zahocho Knives Tokyo is not responsible for printing or typographical errors. Pricing and availability are subject to change without notice.

Care Instructions

Japanese kitchen knives requires some attention. It's crucial to pay attention to the following points.

Correct use
• Always use the appropriate knife for the task.
• Refrain from moving the knife in a lateral direction while cutting. Use the thrust-cutting technique. 
• Avoid bones and frozen food.
• Always use a wooden or rubbing cutting board. Avoid hard plastic, glass, or marble. 

Washing-up
• Wash and dry the blade as soon as you're done with it especially carbon steel knives.
• Always wash your Japanese kitchen knife by hand. Never use a dishwasher.

Knife maintenance
 Use sharpening whetstones to sharpen or touch up your Japanese knife. In general, honing rods are not recommended as using these will cause damage to the edge. Honing rods are for western knives. Electric sharpeners and pull through sharpeners should never be used on Japanese kitchen knives. 

View full details