Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - MapleSatoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - MapleSatoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - MapleSatoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - MapleSatoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - MapleSatoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - MapleSatoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - MapleSatoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
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Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple

$478.00
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Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm - Maple
$478.00
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Knife Specifications

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

Steel
Ginsan Core, Migaki Tsuchime Stainless Clad
Hardness
∼61 HRC
54 Soft 67 Hard
Maintenance
Moderate
3 / 5
How to care for this steel
Style
Gyuto
Blade Material
Ginsan Core, Migaki Tsuchime Stainless Clad
Handle Material
Octagon Maple w/White Spacer
Bevel
Double
Edge Length
203mm
Overall Length
350mm
Spine Thickness Heel/Mid
3.5mm/2mm
Blade Height @ Heel
47mm
gWeight
153g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

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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