Gyuto, chef’s knife, with a 200 mm blade length and an extra-tall blade.  With a cutting core of Aogami #1 carbon steel, this blade takes a scary sharp edge.

Blacksmith: Satoshi Nakagawa, from Sakai
Sharpener: Ajioka-san, from Sakai

Steel: Aogami #1 with iron damascus (not stainless)
Weight: 189 grams
Blade length, tip to heel: 195 mm
Blade length, tip to handle: 212 mm
Blade height at heel: 55 mm
Spine thickness at heel: 3.5 mm
Spine thickness at midpoint: 2.5 mm
The handle is octagonal, made from stained oak.

A very special knife made by Satoshi Nakagawa, one of the most skilled blacksmiths in Sakai, Japan. After working for 16 years as a blacksmith at Shiraki, Nakagawa has become independent and now determines his own designs and production methods. He forges his blades using classic Japanese forging techniques, and the blade is of the highest conceivable quality. The knife has a pleasant weight and fits the hand perfectly. The edge itself is very thin, and the knife cuts exceptionally well.