Nakagawa Blue1 Wide Bevel Kasumi K-tip Gyuto 240mm Ebony Handle coreless As a managerial member of

As a managerial member of Takefu Knife Village

though this hardness makes sharpening relatively difficult and requires careful technique to avoid chipping

hardened to 62-63 HRC

Made by craftsmen in very small quantity

This steel composition can present sharpening challenges due to its wear resistance and hardness range

Nakagawa Blue1 Wide Bevel Kasumi K-tip Gyuto 240mm Ebony Handle coreless As a managerial member ofThis Nakagawa Blue 1 Wide Bevel Kasumi K tip Gyuto measures 240mm and best fits professional chefs or enthusiasts seeking a double bevel knife with precise tip control. Forged by Satoshi Nakagawa in Sakai as part of the Hatsukokoro commission, this blade features Aogami #1 carbon steel clad in soft iron with a kasumi finish. The K tip profile pairs a standard gyuto body with an angled kiritsuke style point and flatter edge, optimising the geometry for