For those who want one knife for most things: meat, fish and vegetables.
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A versatile gyuto forged by Satoshi Nakagawa in Sakai. The blade is Blue #1 carbon steel with a bokashi finish, which gives a soft graded transition along the edge. Blue #1 takes a very sharp edge and holds it for a long time. The handle is magnolia with horn, and the knife comes with a magnolia saya. Carbon steel must be dried well after use.
Satoshi Nakagawa took over Shiraki Hamono in Sakai. He forges in Shirogami and Aogami and also takes on the demanding honyaki blades, often with a kasumi finish.
All knives from Satoshi NakagawaA gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
Overall rating: 5.0 / 5 from 1 reviews.
Sykeste edge retention og super behagelig balanse, skjønner at folk kaller satoshi nakagawa er den nye "rockestjernen" blandt kniv makere. 11/10
Kokkekniv 210 mm, SATOSHI NAKAGAWA Bokashi Blue 1 Magnolia Gyuto
Store owner replied: Tusen takk for den utrolige tilbakemeldingen! Satoshi Nakagawa er virkelig i en klasse for seg selv, det varmer skikkelig å høre at kniven lever opp til ryktet sitt og leverer på både skarphet og balanse. Kos deg masse videre på kjøkkenet!
