Name: Kiritsuke
Brand: Satoshi Nakagawa
SKU: NAKA-KI23-Maple
Price: 6495.00 SEK
Availability: InStock

Kiritsuke

NAKA-KI23-Maple

6 495,00 SEK

VAT included for EU orders .

Satoshi Nakagawa | Kiritsuke | Aogami #1

Kiritsuke with a 226 mm blade length, measured from tip to heel.

A unique knife, forged and heat-treated by Satoshi Nakagawa. The blade was delivered to us as a blank, meaning its basic shape had been established, but it had no grind or finish whatsoever. Erik Mases here at CleanCut has spent considerable time giving this masterpiece the grind and profile it truly deserves!

Once the blade was completed, a custom handle was crafted from stabilized curly maple burl with a bolster made from spalted oak.

Blacksmith: Satoshi Nakagawa, Sakai, Japan
Sharpener: Erik Mases, Shinogi, Stockholm
Steel: Aogami #1 with iron Damascus cladding (non-stainless)
Weight: 196 g
Blade length: 226 mm
Blade height at heel: 51 mm
Spine thickness at heel: 3.1 mm
Spine thickness at midpoint: 2.3 mm
Handle: Octagonal, made from stabilized curly maple burl with a spalted oak bolster.

Satoshi Nakagawa is one of the most skilled blacksmiths in Sakai, Japan. After spending 16 years working as a blacksmith under Shiraki, Nakagawa established his own workshop, gaining full control over blade design and production methods. He forges his blades using traditional Japanese techniques, producing blades of exceptional quality.

Manufacturer: Satoshi Nakagawa
Model: Kiritsuke
Length: 230 mm
Steel: Aogami #1
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material: Red sandalwood | Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.