Satoshi Nakagawa Ginsan Petty 150mm Olive Handle

Satoshi Nakagawa is a premier blacksmith operating in Sakai, Osaka. Having spent decades training under the master Kenichi Shiraki, Nakagawa has become one of the most technically proficient smiths in the region. He is highly regarded for his mastery of water-quenching ($honyaki$ and $kasumi$ blades) and his ability to maintain strict carbon-steel performance standards within stainless steel alloys.

Steel & Construction

• Core Steel: Ginsan (Silver #3). A fine-grained stainless steel with high carbon content ($0.95\%\text{ to }1.10\%$). It is engineered to provide the sharpening response and edge aggression of traditional carbon steels while remaining resistant to oxidation.

• Finishing: Migaki (Polished). “Migaki” refers to a blade that has been buffed and polished to a smooth, consistent finish.

• Handle: Olive Wood. A dense, natural hardwood with high oil content. It is featured here in a traditional WA-style (octagonal) shape, which provides a neutral, multi-positional grip.

• Profile: 150mm Petty. Designed for detail work, hand-held peeling, and small-item slicing where a full-sized chef’s knife is inefficient.

Knife Care & Maintenance

• Avoid Lateral Pressure: The edge is ground to a high degree of thinness; twisting or prying will cause chipping.

• Material Constraints: Do not use on bones, pits, or frozen products.

• Cleaning: Hand wash with mild detergent and dry immediately.

• Sharpening: Best maintained on high-quality whetstones. Ginsan responds well to synthetic stones in the 1000–6000 grit range.

MADE IN JAPAN

HRC: 61–62