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Hatsukokoro Aogami #1 Ken-shape Gyuto 22.5cm / 25.5cm —Blacksmith: Satoshi Nakagawa

Hatsukokoro Aogami #1 Ken-shape Gyuto 22.5cm / 25.5cm —Blacksmith: Satoshi Nakagawa

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Description
⚡️Hatsukokoro Aogami #1 Ken-shape Gyuto 22.5cm / 25.5cm —Blacksmith: Satoshi Nakagawa⚡
🔥Brand: Hatsukokoro X Nakagawa Collaboration @nakagawa_kajiya
🔪YouTube (Demo Video): https://youtu.be/1GduxQUBPYA
 🔪Type: Sword-shaped Gyuto
🔪Steel: Aogami #1 (Blue #1 Steel)
🔪Size: 22.5cm, 25.5cm
🔪Handle: Ebony handle (random ferrule)
🔪Saya: Additional purchase options available (various materials available)
🔪Thickness: Approx. 3.5 mm
🔪Blade Width: Approx. 4.7cm, 4.9cm
🔪Weight: Approx. 245g, 280g
Brand Introduction
 Hatsukokoro: Inspired by the Japanese proverb "Do not forget your original intention." The brand uses the soft Japanese kun'yomi reading "Hatsukokoro," embodying a commitment to freshness and surprising customers with innovative products.
Nakagawa Hamono: Founded by master swordsmith Satoshi Nakagawa from Sakai City, Japan. Nakagawa is the sole apprentice of the famous Shiraki Kenichi of Shiraki Hamono and trained intensively for 16 years, mastering traditional hand-forging techniques and inheriting the Shiraki style. Since establishing Nakagawa Hamono in April 2021, he has focused on professional kitchen knives, expanding product lines based on market needs.
Nakagawa's forging covers various steels including Hon-yaki, White Steel No.1, No.2, No.3, Blue Steel No.1, No.2, Silver Steel No.3, VG10, and SG2 powder steel. His mastery in heat treatment and forging processes demonstrates a deep technical foundation and versatility.
He continuously improves processing and manufacturing efficiency, ensuring Nakagawa knives excel in sharpness, ease of sharpening, and durability. Although a relatively new brand, Nakagawa Hamono gains recognition in the professional kitchen knife market due to its solid traditional craftsmanship background.
Material Introduction
 Aogami #1 (Blue #1 Steel): Higher carbon content than Aogami #2, resulting in increased hardness and excellent sharpness. It is prone to rust and has a sharpening difficulty rated A++, recommended for advanced users.
Knife Model Introduction
 Gyuto: A professional chef’s knife originating from Japan. Primarily used for cutting, slicing, and trimming beef, especially premium Wagyu beef. Its longer blade allows for clean, continuous slicing, ideal for handling large meat portions. The blade design aids precise cuts, maintaining meat integrity and presentation. Increasingly popular with home cooks who require detailed meat preparation. Handles and blade materials vary, commonly stainless steel or high carbon steel blades with wood or composite handles for comfort and grip stability.

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Delivery Options

  • 國外寄送fedex 1KG內(50*12*12cm 內)不含當地關稅(智利)
  • 香港/澳門 3-5KG內(長45*寬12*高12內)不含當地關稅
  • 香港/澳門 1.5-3KG內(長45*寬12*高12內)不含當地關稅
  • 香港/澳門 1.5KG內(長45*寬12*高12內)不含當地關稅
  • 日本1KG內(長45*寬12*高12內)其他尺寸請另外洽詢，不含當地關稅
  • 國外寄送FEDEX 3KG內(58*18*12cm內)不含當地關稅
  • 國外寄送FEDEX 2KG內(55*12*12內)不含當地關稅
  • 國外寄送fedex 1KG內(50*12*12cm 內)不含當地關稅
  • 門市自取(僅取貨不付款)
  • Tcat - Room Temp.
  • Tcat - Room Temp. (Collect on Delivery)
  • 新竹物流 - 常溫
  • 7-11 Pickup only (C2C)
  • Family Mart Pickup only (C2C)

Payment Options

  • Credit Card Installment
  • Apple Pay
  • zingala - BNPL by Chailease
  • Credit Card
  • Bank Transfer
  • Tcat (Collect on Delivery)
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