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760.00 €
UMI 海 means Ocean in Japanese. The sea inspires and craftsmanship is sublime. This collection pays homage to the beauty of the oceans, with the main element being the mother-of-pearl of oyster shells from the Arcachon Bay.
The sujihiki is a thin, long blade suitable for cutting meat and fish. It is the Japanese equivalent of a slicing or filleting knife.
1 in stock
Nagakawa-san apprenticed with the legendary master blacksmith Kenichi Shiraki, who created the Shiraki Hamono brand, eventually becoming its head when Shiraki-san retired. In 2005, Nakagawa-san changed the brand’s name to Nakagawa Hamono.
Nakagawa-san is now one of the most renowned blacksmiths in the world of high-end artisanal cutlery. He works with all types of steel, but his mastery of heat treatment is best appreciated with Ginsan, Aogami #1, and Shirogami #1 steels.
Brand: Nakagawa Hamono
Blacksmith: Satoshi Nakagawa
Steel: Ginsan
Finish: Migaki
Type: Sujihiki
Hardness: 62 HRC
Blade Length: 26.3 cm
Blade Height at Heel: 3.5 cm
Blade Thickness at Heel: 2.5 mm
Blade Thickness at Tip: 0.5 mm
Weight: 184 g
The handle and saya are handcrafted from hybrid acacia burl with resin and oyster mother-of-pearl inclusions. The handle has a Renaissance resin spacer.
This blade is forged from Ginsan steel, a steel that combines the best of both worlds: rust-proof and stainless steel. The high carbon content in this alloy allows it to achieve a very fine edge and stay sharp for a long time. On the other hand, the chromium content in the alloy is high enough to make this blade resistant to oxidation.
