This 255 mm Kiritsuke is forged by Satoshi Nakagawa in Sakai and hand-ground by Makoto Tadokoro in Tosa, Japan. Offered blade only for custom handles or rehandles.
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.
Highlights
- Steel: Aogami 1 Damascus
- Profile: Kiritsuke, 225 mm
- Blacksmith: Satoshi Nakagawa (Sakai)
- Sharpener / grinder: Makoto Tadokoro (Tosa)
- Format: Blade only
A long, precise slicer for protein and clean carving work—stainless convenience with high-end Japanese heat treatment and finishing.
Specifications:
- Sharpener: Tadokoro
- Blacksmith: Nakagawa
- Steel: Aogami 1 Damascus
- Edge length: 240 mm
- Height at heel: 49.8 mm
- Weight: 164 g
- Spine at heel: 2.7 mm
- Spine midway: 2.4 mm
- Spine ~1 cm from tip: 1.3 mm
FAQ
What is a kiritsuke?
A Japanese multi-purpose profile often used like a yanagiba/gyuto hybrid—long, flat-ish edge, precise tip work.
What does blade only mean?
The listing is the knife blade without a handle, suited to custom handles or replacement blades.
Where is it made?
Forged by Satoshi Nakagawa in Sakai; hand-ground by Makoto Tadokoro in Tosa, Japan.
Why Aogami 1?
High-carbon steel known for keen edges and edge retention when properly heat-treated (as with Nakagawa’s work); requires drying and care like other carbon knives.
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
This 255 mm Kiritsuke is forged by Satoshi Nakagawa in Sakai and hand-ground by Makoto Tadokoro in Tosa, Japan. Offered blade only for custom handles or rehandles.
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.
Highlights
- Steel: Aogami 1 Damascus
- Profile: Kiritsuke, 225 mm
- Blacksmith: Satoshi Nakagawa (Sakai)
- Sharpener / grinder: Makoto Tadokoro (Tosa)
- Format: Blade only
A long, precise slicer for protein and clean carving work—stainless convenience with high-end Japanese heat treatment and finishing.
Specifications:
- Sharpener: Tadokoro
- Blacksmith: Nakagawa
- Steel: Aogami 1 Damascus
- Edge length: 240 mm
- Height at heel: 49.8 mm
- Weight: 164 g
- Spine at heel: 2.7 mm
- Spine midway: 2.4 mm
- Spine ~1 cm from tip: 1.3 mm
FAQ
What is a kiritsuke?
A Japanese multi-purpose profile often used like a yanagiba/gyuto hybrid—long, flat-ish edge, precise tip work.
What does blade only mean?
The listing is the knife blade without a handle, suited to custom handles or replacement blades.
Where is it made?
Forged by Satoshi Nakagawa in Sakai; hand-ground by Makoto Tadokoro in Tosa, Japan.
Why Aogami 1?
High-carbon steel known for keen edges and edge retention when properly heat-treated (as with Nakagawa’s work); requires drying and care like other carbon knives.
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.