Satoshi Nakagawa X Myojin Naohito Gyuto 240mm Blue #1 Damascus Kurozome Finish


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An absolutely stunning piece of collaborative work from two of Japan’s most impressive artisans. Satoshi Nakagawa and Myojin Naohito have partnered up on these stunning Damascus clad Aogami #1 Gyutos.

Satoshi-san has done an incredible job on these blades, artfully blending the Aogami #1 steel with a stunning soft iron Suminagashi Damascus cladding. The core is hardened to 62+ HRC. 

From here Myojin-san has completed what can only be described as a master class in sharpening. With a delightfully thin edge and a relatively flat primary bevel, the secondary bevel has a slight convex. At the spine we find a subtle distal taper from roughly 3mm, transitioning down to about 1mm before hitting the grind and a dangerously thin tip.

The profile is a very classic Japanese style Gyuto profile with a santoku tip. It’s a pleasure to work with.

Fit and finish on the blade is perfection. Myojin-san has given this his signature angled edges that highlight what a talented craftsman he is.

The blade is completed with a classic octagonal handle made of ebony and black buffalo horn. A beautiful piece of work from two of Japans finest craftsman


Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 2.9mm

Spine Mid: 2.4mm

Spine Tip (20mm before): 1.2mm

Blade Height: 49.5mm

Weight: 209mm

Cutting Edge Steel: Aogami #1

Stainless: No

HRC: 62+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Acid Etched (Forced Patina)

Grind: Flat

Handle Construction: Hidden Tang

Handle Materials: Ebony and Black Buffalo Horn

Handedness: Ambidextrous

Saya Included: No

Product Care:

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.