The collection includes various knife types, such as Kiritsuke Santoku, Gyuto, Yanagi Kiritsuke, Kiritsuke Petty, and Nakiri, each designed for specific culinary tasks. The blades often feature a Kasumi finish, showcasing traditional Japanese craftsmanship. Handles are crafted from materials like buffalo teak and buffalo ebony, offering both aesthetic appeal and a comfortable grip.

The Nakagawa collection at MUSASHI HAMONO features knives crafted from high-quality White Steel #2 (Shirogami #2) and Blue Steel #1 (Aogami #1). White Steel #2 is renowned for its ability to achieve exceptional sharpness and is typically hardened to a Rockwell hardness (HRC) of approximately 61-62, providing a fine balance between edge retention and ease of sharpening. Blue Steel #1 offers superior edge retention and is typically hardened to an HRC of around 63-64, making it ideal for tasks requiring prolonged sharpness.