Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/SayaSatoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/SayaSatoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/SayaSatoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/SayaSatoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/SayaSatoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/SayaSatoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/SayaSatoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/SayaSatoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
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Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya

$665.00
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Satoshi Nakagawa x Nakamura Blue 1 Bokashi Gyuto 210mm w/Saya
$665.00
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Knife Specifications

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

Steel
Blue 1 Carbon Steel Core + Soft Iron Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Gyuto
Blade Material
Blue 1 Carbon Steel Core + Soft Iron Clad
Handle Material
Octagon Burnt Oak
Bevel
Double Bevel
Edge Length
200mm
Overall Length
344mm
Spine Thickness Heel/Mid
3.2mm/3mm
Blade Height @ Heel
46mm
gWeight
170g

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 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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