Nakagawa

Custom Hatsukokoro Nakagawa B1 Bunka 170mm - Ultra rare black cocobolo burl and blonde horn

Sold out

Nakagawa

Custom Hatsukokoro Nakagawa B1 Bunka 170mm - Ultra rare black cocobolo burl and blonde horn

Sold out

Satoshi Nakagawa San was the only disciple and successor to the Kenichi Shiraki San

After Mr. Shiraki retired, he was tasked with forging knives at Shiraki's workshop. Mr. Nakagawa became independent in 2021 and founded his own workshop

Black Cocobolo Burl - Similar to bog oak, black cocobolo has been buried for centuries. This results is a very dark marterial as the minerals slowly seep in and change the wood. 

 

Specs: 

  • Core Steel: Aogami 1
  • Cladding: Soft Iron
  • Weight: 167 g
  • Edge Length: 168 mm
  • Height at heel: 47.7 mm
  • Thickness at heel: 3.4 mm 
  • Thickness at halfway: 2.7 mm 
  • Thickness about 1 cm from tip: 1.1 mm

 


Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade. 
  • Do not use on hard melons or items that may torque the blade.
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Description

Satoshi Nakagawa San was the only disciple and successor to the Kenichi Shiraki San

After Mr. Shiraki retired, he was tasked with forging knives at Shiraki's workshop. Mr. Nakagawa became independent in 2021 and founded his own workshop

Black Cocobolo Burl - Similar to bog oak, black cocobolo has been buried for centuries. This results is a very dark marterial as the minerals slowly seep in and change the wood. 

 

Specs: 

  • Core Steel: Aogami 1
  • Cladding: Soft Iron
  • Weight: 167 g
  • Edge Length: 168 mm
  • Height at heel: 47.7 mm
  • Thickness at heel: 3.4 mm 
  • Thickness at halfway: 2.7 mm 
  • Thickness about 1 cm from tip: 1.1 mm

 


Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade. 
  • Do not use on hard melons or items that may torque the blade.
  • Use a sharpening stone to maintain the sharpness of the blade.