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Nakagawa shirogami#3 honyaki gyuto 210mm

Nakagawa shirogami#3 honyaki gyuto 210mm

¥107,000 JPY
¥107,000 JPY
Sale Sold out
The Nakagawa shirogami#3 honyaki gyuto is a handcrafted 210mm Japanese chef's knife. Forged by Sakai-based blacksmith Satoshi Nakagawa using shirogami#3 steel, known for its purity and sharpness, the gyuto is sharpened by one of the skilled artisans at Morihiro Hamono. The blade features a mirror finish on the hira, which beautifully emphasizes the distinctive hamon pattern. As a versatile kitchen knife, the gyuto excels at a wide range of tasks, including slicing, chopping, and mincing vegetables, fruits, and meats. This honyaki gyuto is perfect for collectors and enthusiasts or for those chefs who would like to experience the craftsmanship of a honyaki knife.
  • Brand: Hatsukokoro
  • Blacksmith: Satoshi Nakagawa
  • Sharpener: Morihiro hamono
  • Producing Area: Sakai, Japan
  • Knife type: gyuto | abura honyaki
  • Finish: mirror finish on hira
  • Steel: shirogami#3 / white#3
  • Steel type: carbon
  • Overall length: 352mm
  • Blade length (heel to tip): 199mm
  • Blade height at the heel: 46.7mm
  • Spine thickness at the handle: 3.1mm
  • Spine thickness at the heel: 3.0mm
  • Spine thickness midway: 2.5mm
  • Spine thickness 1cm from tip: 1.3mm
  • Weight: 197g
  • Edge/bevel: 50:50
  • Handle: octagonal stabilized birchwood
  • Hand orientation:ambidextrous
  • Saya/ sheath: Not included
Note:
a. For the care and maintenance of Japanese knives, such as this Nakagawa shirogami#3 honyaki 210mm gyuto 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

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