Satoshi Nakagawa has 16 years experience training and working with some of the greats, lately with Shiraki Knives until the retirement of Kenichi Shiraki.
In April 2021 Satoshi Nakagawa set up his own company and produces some of the most well made, well finished and well respected knives in Japan.
The Gyuto is a multi-purpose, large bladed knife that you can use for almost everything. Typically these are light strong knives which range from 180mm to 240mm normally (although sometimes longer), with 210mm being the most common and popular size due to it's sweet spot of length for larger tasks but excellent agility. Longer knives tend to be used more for high volume tasks in professional kitchens where 240mm and even 270mm are popular. 180mm is popular for smaller home kitchen tasks too.
The blade profile is great for cutting in a rocking type motion. If you are looking for one knife, this is the most versatile.
Specifications
Knife Type: Gyuto
Steel Type: Ginsan/Silver Steel No.3 (Stain resistant steel)
Blade Hardness: HRC 61-63
Blade Type: Double edged blade
Blade Length: 210mm
Blade Height: 48mm
Blade Thickness: 3mm
Ferrule Material: Buffalo
Handle Material: Ebony
Handle Length:135mm
Weight: 165g
*** PLEASE NOTE - some of these knives feature Kanji (engravings) on both sides of the knife and some do not. They are all produced in exactly the same way by the same Blacksmith however some are provided with out Kanji due to availability of the engraver at the time of production. Please contact us if you have a preference to have the knife with or without Kanji as knives will be shipped at random.
IMPORTANT NOTE:
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:
Steel Types Explained
Knife Types Explained
Care Guidelines for all Knives
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