Nakagawa Santoku 180mm White 1

Sakai Kikumori × Satoshi Nakagawa – Santoku 180mm, White #1

A collaboration between Japanese knife suppliers Sakai Kikumori and blacksmith Satoshi Nakagawa, the Nakagawa range — newly released in 2025 — is a thing of beauty. Polished choil and spine, flawless migaki finish, superb feel in the hand, and a White #1 core steel for exceptional sharpenability. What’s not to love?

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Santoku – The Japanese All-Rounder
The santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.

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Migaki – Polished Finish
Migaki means “polished.” A migaki finish leaves the blade smooth and reflective, often bringing out subtle details in the steel. It gives knives a clean, modern appearance and helps food release easily thanks to the low-friction surface.

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Satoshi Nakagawa – Master Blacksmith, Sakai
Satoshi Nakagawa is a highly respected blacksmith based in Sakai, Japan. After a long apprenticeship under master Kenichi Shiraki, Nakagawa-san took over Shiraki Hamono in 2020, continuing its legacy of top-tier craftsmanship under his own name, Nakagawa Uchihamono.

Known for his ability to forge both carbon and stainless steels — as well as making honyaki — Nakagawa’s knives are celebrated for their exceptional heat treatment, precise grind geometry, and meticulous attention to detail. The result: blades with outstanding cutting performance, edge stability, and a refined, understated aesthetic.

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Sakai Kikumori – Centuries of Sakai Knife Making
Based in Sakai, Osaka, Sakai Kikumori represents more than 100 years of Japanese knife-making tradition. Working closely with master blacksmiths and sharpeners, they produce blades that carry the precision, balance, and craftsmanship that Sakai is famous for worldwide.

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White #1 Steel
High-carbon steel prized for its purity, exceptional sharpness, and refined cutting response. Known for taking an incredibly keen edge with ease of maintenance for those familiar with carbon steel care.

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Steel Care
• Always hand wash immediately after use — never in the dishwasher.
• Dry completely with a towel to prevent rust or discolouration.
• Use wooden or soft plastic cutting boards to preserve the edge.
• Store safely — in a knife block, magnetic rack, or saya cover.
• Sharpen regularly using whetstones for best long-term performance.
• Carbon steels will form a patina over time — this is normal and protective.

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A Note on Carbon Steel
Like many others, we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer. For this privilege, we simply care for it with a little more attention — particularly when washing.

Once you’ve finished using your knife, give it a quick wash and a thorough dry; if left wet, it will start to rust surprisingly quickly. Should this happen, take a dry scourer and lightly rub the surface — a rinse and dry will usually remove it with ease. Over time you’ll also notice the blade changing colour; this patina is natural, beautiful, and to be cherished — your knife developing its own fingerprint.

And for many reasons — never put your knives in the dishwasher.

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Specifications
Blade shape – Santoku
Maker – Sakai Kikumori
Blacksmith – Satoshi Nakagawa
Blade construction – San Mai
Steel – White #1
Handle – Oak
Total length – 315 mm
Blade length – 180 mm
Blade height at heel – 48 mm
Weight – 161 g
HRC – 63–64
Blade finish – Migaki
Edge grind – 50/50
Thickness behind edge – 0.20 mm
Spine thickness at heel – 3.30 mm

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Age Restriction
Knives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout.