A craftsman from Chiba Prefecture with over 50 years of experience in engraving techniques, Asamura creates beautiful works through chōkin (metal engraving), a process of carving intricate patterns and designs into metal surfaces.
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Nakagawa
Hand-forging Honyaki (True-Forged) Craftsman
Sakai City, Osaka
A craftsman from Sakai City, Osaka Prefecture with 19 years of experience. In 2023, Nakagawa became the youngest person ever certified as a traditional craftsman. While preserving the traditions of Sakai, he incorporates innovative techniques into his craft. Satoshi Nakagawa is one of the most internationally renowned blacksmiths in the knife-making industry. He is deeply committed to every stage of production — from material selection to forging and quenching — constantly striving for the highest level of craftsmanship.
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Nakagawa
Hand-forging Honyaki (True-Forged) Craftsman
Sakai City, Osaka
A craftsman from Sakai City, Osaka Prefecture with 19 years of experience. In 2023, Nakagawa became the youngest person ever certified as a traditional craftsman. While preserving the traditions of Sakai, he incorporates innovative techniques into his craft. Satoshi Nakagawa is one of the most internationally renowned blacksmiths in the knife-making industry. He is deeply committed to every stage of production — from material selection to forging and quenching — constantly striving for the highest level of craftsmanship.
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Nakagawa
“Even when I know I can’t do it at first, I push through trial and error. That moment when the knife finally takes shape—that’s what drives my motivation.”
Nakagawa
“Even when I know I can’t do it at first, I push through trial and error. That moment when the knife finally takes shape—that’s what drives my motivation.”
About Nakagawa knives
Satoshi Nakagawa is one of the few artisans capable of crafting honyaki knives, which demand extremely advanced techniques. His knives are highly trusted by chefs both in Japan and around the world, praised for their exceptional sharpness, durability, and beauty. 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.
About Nakagawa knives
Satoshi Nakagawa is one of the few artisans capable of crafting honyaki knives, which demand extremely advanced techniques. His knives are highly trusted by chefs both in Japan and around the world, praised for their exceptional sharpness, durability, and beauty.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.
What are Nakagawa knives made of?
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.
What are Nakagawa knives made of?
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.
ACCOUNT
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