Tadokoro-san trained from his teens under renowned Sakai grinder and sharpener Morihiro. With about 25 years of experience, his grinding and finishing are exceptionally refined—clean geometry, refined surfaces, and a working edge that performs.
Nakagawa-san is known for excellent heat control and thorough heat treatment, producing knives with strong edge formation, long edge life, and good toughness. He is among the few Sakai blacksmiths who forge Ginsanko (Ginsan / Silver 3) and VG10 stainless to a very high standard. His Ginsanko is especially well regarded for edge life, toughness, and how cleanly it takes and holds a sharp edge.
Ginsanko (Ginsan / Silver 3) is the steel to choose when you want serious Japanese edge performance without carbon-steel upkeep.
It takes a keen, refined edge, holds it well in daily prep, and offers strong toughness for a hard stainless—especially with Satoshi Nakagawa’s heat treatment, which is widely respected for edge formation, edge life, and reliability. Compared with traditional carbon steels, Ginsan is far easier to live with: less staining risk, less babying between cuts, and more confidence on meat, fish, and moist boards.
What is a kiritsuke?
A Japanese multi-purpose profile often used like a yanagiba/gyuto hybrid—long, flat-ish edge, precise tip work.
This listing is for the blade only. A handle is not included.
Specs: (Approximate)
- Sharpener: Tadokoro
- Blacksmith: Nakagawa
- Core Steel: Ginsan 3
- Finish: Mirror
- Weight: 136 g
- Edge Length: 210 mm
- Height: 50.7 mm
- Spine at heel: 2.7 mm
- Spine midway: 2.2 mm
- Spine 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
Tadokoro-san trained from his teens under renowned Sakai grinder and sharpener Morihiro. With about 25 years of experience, his grinding and finishing are exceptionally refined—clean geometry, refined surfaces, and a working edge that performs.
Nakagawa-san is known for excellent heat control and thorough heat treatment, producing knives with strong edge formation, long edge life, and good toughness. He is among the few Sakai blacksmiths who forge Ginsanko (Ginsan / Silver 3) and VG10 stainless to a very high standard. His Ginsanko is especially well regarded for edge life, toughness, and how cleanly it takes and holds a sharp edge.
Ginsanko (Ginsan / Silver 3) is the steel to choose when you want serious Japanese edge performance without carbon-steel upkeep.
It takes a keen, refined edge, holds it well in daily prep, and offers strong toughness for a hard stainless—especially with Satoshi Nakagawa’s heat treatment, which is widely respected for edge formation, edge life, and reliability. Compared with traditional carbon steels, Ginsan is far easier to live with: less staining risk, less babying between cuts, and more confidence on meat, fish, and moist boards.
What is a kiritsuke?
A Japanese multi-purpose profile often used like a yanagiba/gyuto hybrid—long, flat-ish edge, precise tip work.
This listing is for the blade only. A handle is not included.
Specs: (Approximate)
- Sharpener: Tadokoro
- Blacksmith: Nakagawa
- Core Steel: Ginsan 3
- Finish: Mirror
- Weight: 136 g
- Edge Length: 210 mm
- Height: 50.7 mm
- Spine at heel: 2.7 mm
- Spine midway: 2.2 mm
- Spine 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.