Nakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & BlondeNakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & BlondeNakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & BlondeNakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & BlondeNakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & BlondeNakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & Blonde
Nakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & Blonde
Nakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & Blonde
Nakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & Blonde
Nakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & Blonde
Nakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & Blonde
Nakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & Blonde
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Nakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & Blonde

$512.00
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Nakagawa x Myojin Blue 1 Damascus Kasumi Petty 150mm - Ebony & Blonde
$512.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue1 Core, Soft Iron Damascus Clad
Hardness
64 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Petty
Blade Material
Blue1 Core, Soft Iron Damascus Clad
Handle Material
Ebony with Blonde Buffalo Horn
Bevel
Double Bevel
Edge Length
150mm
Overall Length
280mm
Spine Thickness Heel/Mid
2.5mm @ Mid
Blade Height @ Heel
28mm
gWeight
88g

An In Depth Look

Blade Type
Blade Type

The Petty is your smaller knife for delicate work. Think mincing garlic, trimming up chicken thighs or meats, skinning fruit, and just about anything else the Bunka or Gyuto is too large for. It's an essential part of your knife range and we use ours almost daily.

Steel Type
Steel Type Read

Japanese Blue Steel #1, known as "Aogami" #1, is a premium high-carbon steel enriched with tungsten and chromium. It has seen a recent surge in popularity and is now used by many top-tier knife makers for its superior edge retention and durability. It also offers a unique balance of toughness and sharpness. This steel is highly valued in crafting traditional Japanese knives, especially for professional use.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Sakai·Blacksmith

Satoshi Nakagawa

Sakai, Osaka
Satoshi Nakagawa

Working from a single-smith workshop in Sakai since 2021.

Coordinates
34.6°N · 135.5°E
Signature
Single bevels, Hitachi steel heat treat
Steels
Ginsan
Having trained for nearly 16 years under the legendary blacksmith Kenichi Shiraki, Satoshi Nakagawa has quickly emerged as one of Sakai’s most respected and talented artisans. Nakagawa-san is highly regarded for his exceptional craftsmanship, versatility, and meticulous precision when working with a diverse range of knife steels.

In an exclusive collaboration between Chef’s Edge and Sakai Kikumori, Nakagawa-san crafted a unique series of knives featuring taller blade profiles, specially designed to deliver outstanding handling, comfort, and cutting performance. Each blade embodies Nakagawa’s deep commitment to excellence and showcases why he is becoming one of Japan’s most celebrated knife-makers.
Shop Satoshi Nakagawa →

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