Nakagawa Kasumi Shirogami Gyuto 210mm

The Satoshi Nakagawa Shirogami #1 Kasumi Gyuto 210mm puts the emphasis on craftsmanship you can appreciate both on the chopping board and at the sharpening stone. Its carefully finished grind supports smooth, controlled cutting, while the soft kasumi finish gives the blade a quiet, traditional character.

Nakagawa trained under master blacksmith Kenichi Shiraki, becoming his sole apprentice and successor. Working in Sakai, he carries forward that forging tradition through knives made from a wide range of Japanese steels. His experience extends to honyaki, one of the most demanding forms of Japanese knife making, where careful heat treatment is essential.

This gyuto brings that background to a versatile everyday shape. The 210mm blade offers useful length for slicing boneless meat and fish, chopping vegetables and finely cutting herbs. Its pointed tip provides control for detailed work such as dicing shallots and finely slicing garlic.

The hand engraved signature adds an individual touch to the blade. An octagonal magnolia handle with a buffalo horn ferrule completes the knife, pairing pale natural wood with the subtle finish of the steel.

Steel and Construction

This knife uses san mai construction, with a Shirogami #1 carbon steel core sandwiched between two outer layers of stainless steel. San mai means “three layers” and allows each material to serve a different purpose: the hard carbon steel forms the cutting edge, while the softer stainless cladding supports the core and makes daily care more manageable.

The stainless outer layers cover most of the blade’s surface, reducing the amount of reactive carbon steel exposed to food and moisture. The Shirogami #1 core remains visible along the cutting edge, where it will develop a patina with use and still requires careful wiping and drying.

Shirogami #1, also known as White #1, is valued for its ability to take a fine, precise edge and its responsive feel on whetstones. For cooks who enjoy sharpening their own knives, this is a particularly rewarding steel to maintain.

The refined grind brings these materials together in a blade designed for smooth, controlled cutting. A soft kasumi finish gives the bevels their misty appearance, highlighting the transition between the stainless cladding and exposed carbon steel core.

Maintenance and Care

• Shirogami #1 is carbon steel and requires attentive care. The exposed core will develop a patina with use and can rust if left wet. Wipe the blade during preparation, particularly after cutting acidic ingredients.
• Hand wash with mild detergent and a soft sponge, then dry the entire blade and handle thoroughly. Do not soak the knife or place it in a dishwasher.
• Use a wooden or suitable synthetic chopping board. Avoid bones, frozen food, twisting through cuts or prying with the tip. Maintain the edge with a whetstone and avoid abrasive cleaning pads that could alter the kasumi finish.
• Store the knife dry with its edge protected. For extended storage, apply a light coat of food safe knife oil to the clean, dry blade.

Best for: Precise everyday preparation, slicing boneless meat and fish, vegetable work, and cooks who enjoy traditional carbon steel and whetstone sharpening.

Kitchen Samurai Ease of Use Rating: Confident Cook. A versatile gyuto with a refined grind, best suited to someone comfortable caring for carbon steel.

HRC:62

Made in Japan.

Free shipping on orders over R1,500.