Name: Takobiki
Brand: Satoshi Nakagawa
SKU: NAK-410TK-Padouk
Price: 15995.00 SEK
Availability: InStock

Takobiki

15 995,00 SEK

VAT included for EU orders .

NAK-410TK-Padouk

Sakimaru Takobiki with a double-bevel edge and a 410 mm blade, measured from tip to heel.

This knife was forged, rough-shaped and heat-treated by Satoshi Nakagawa. The blade was then ground and finished by our own Erik at CleanCut. Finally, the knife was fitted with a padouk handle and a spacer made from stabilized birch burl.

The kanji on the blade reads: "Made by Nakagawa in Ao#1 core steel."

Bladesmith: Satoshi Nakagawa, Sakai, Japan
Sharpener: Erik Mases, CleanCut, Sweden
Handle: Christofer Åslund, CleanCut, Sweden

Core steel: Aogami #1
Cladding: Damascus iron (not stainless)

Weight: 340 grams
Cutting edge length: 412 mm
Blade height at heel: 42 mm
Thickness at heel: 3.5 mm
Thickness at the middle of the spine: 3.0 mm

Handle: Octagonal padouk handle with a spacer made from stabilized birch burl.

Satoshi Nakagawa is without question one of the leading bladesmiths in Sakai, Japan. After 16 years with master bladesmith Shiraki, he decided to open his own forge, where he now oversees both design and production. His blades are forged using traditional Japanese methods and are of the very highest standard.

The knife has a pleasing weight and sits naturally in the hand, almost as if it had been custom-made for the user. The edge is extremely thin and delivers exceptional cutting performance with minimal resistance through the ingredient.

Manufacturer: Satoshi Nakagawa
Model: Takobiki
Length: 410 mm
Steel: Aogami #1
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material:

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.