Features of Nakagawa x Shimizu

For enthusiasts, these two names will certainly ring a bell. Nakagawa is a highly regarded and well-known bladesmith based in Sakai, Osaka. He is renowned for his outstanding heat treatment and consistent quality. The blade grinding is done by Shimizu, another respected name in the knife world. He is especially known for his expert grinding of single-bevel knives, such as yanagiba, usuba, and deba. This craftsmanship is evident in the clean, sharp shinogi lines and the perfectly executed ura (hollow back). Shimizu works in a very traditional, hands-on manner and makes few compromises. As a result, production is extremely limited and these knives are quite scarce.

The steel used is Gin #3, a hard steel containing both chromium and carbon. The blade is finished with a kasumi finish, and the handle features ebony wood combined with dark horn. A true eye-catcher, highly appreciated by connoisseurs.

GINSAN / Gingami No.3 (“Silver Paper No.3”) / Gin #3 (“Silver #3”) / Ginsan-kō (“Silver 3 Steel”)

Gingami No.3, also known as Ginsan steel (produced by Hitachi Metals Ltd.), is a stainless steel with a very fine grain structure. It is exceptionally well suited for edge retention and can be sharpened to a very keen edge. The properties of Ginsan are comparable to some classic Japanese carbon steels such as White or Yellow steel. Ginsan is popular among both professional chefs and home cooks and is generally easier to maintain and keep sharp than VG10.