{"product_id":"nakagawa-white-1-gyuto-210mm-mirror-polish","title":"Nakagawa  White #1 Gyuto 210mm Mirror Polish with Saya","description":"\u003cdiv class=\"product-block\"\u003e\n\u003cdiv class=\"rte\"\u003e\n\u003ch3 data-start=\"262\" data-end=\"325\"\u003eSakai Kikumori × Satoshi Nakagawa – Gyuto 210mm, White #1\u003c\/h3\u003e\n\u003cp data-start=\"327\" data-end=\"654\"\u003eA collaboration between Japanese knife suppliers \u003cstrong data-start=\"376\" data-end=\"394\"\u003eSakai Kikumori\u003c\/strong\u003e and blacksmith \u003cstrong data-start=\"410\" data-end=\"430\"\u003eSatoshi Nakagawa\u003c\/strong\u003e, the Nakagawa range — newly released in 2025 — is a thing of beauty. Polished choil and spine, flawless mirror finish, superb feel in the hand, a Magnolia saya and a White #1 core steel for exceptional sharpenability. What’s not to love?\u003c\/p\u003e\n\u003cp data-start=\"656\" data-end=\"708\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"710\" data-end=\"1152\"\u003e\u003cstrong data-start=\"710\" data-end=\"747\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"747\" data-end=\"750\"\u003eThe gyuto is Japan’s take on the classic Western chef’s knife — a versatile all-rounder for slicing, chopping, and fine detail work. Its name translates to “cow sword,” reflecting its origins as a meat knife, but today it’s equally at home with fish, vegetables, and everyday prep. The long, gently curved blade allows for smooth rocking cuts, while the fine tip offers precision for intricate tasks.\u003c\/p\u003e\n\u003cp data-start=\"1154\" data-end=\"1206\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMirror Polish – High-Gloss Refined Finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA mirror polish is one of the most refined finishes found on Japanese knives. It takes much patience and skill to achieve, with the hira — the flat upper section of the blade — carefully polished to a smooth, highly reflective surface.  Mirror-polished areas do show fingerprints, water marks, and fine scratches more readily than more textured finishes, so they reward a little extra care in use.\u003c\/p\u003e\n\u003cp data-start=\"1480\" data-end=\"1532\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1534\" data-end=\"1860\"\u003e\u003cstrong data-start=\"1534\" data-end=\"1581\"\u003eSatoshi Nakagawa – Master Blacksmith, Sakai\u003c\/strong\u003e\u003cbr data-start=\"1581\" data-end=\"1584\"\u003eSatoshi Nakagawa is a highly respected blacksmith based in Sakai, Japan. After a long apprenticeship under master Kenichi Shiraki, Nakagawa-san took over \u003cstrong data-start=\"1738\" data-end=\"1756\"\u003eShiraki Hamono\u003c\/strong\u003e in 2020, continuing its legacy of top-tier craftsmanship under his own name, \u003cstrong data-start=\"1834\" data-end=\"1857\"\u003eNakagawa Uchihamono\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1862\" data-end=\"2199\"\u003eKnown 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.\u003c\/p\u003e\n\u003cp data-start=\"2201\" data-end=\"2253\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2255\" data-end=\"2581\"\u003e\u003cstrong data-start=\"2255\" data-end=\"2307\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"2307\" data-end=\"2310\"\u003eBased 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.\u003c\/p\u003e\n\u003cp data-start=\"2583\" data-end=\"2635\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2637\" data-end=\"2862\"\u003e\u003cstrong data-start=\"2637\" data-end=\"2655\"\u003eWhite #1 Steel\u003c\/strong\u003e\u003cbr data-start=\"2655\" data-end=\"2658\"\u003eHigh-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.\u003c\/p\u003e\n\u003cp data-start=\"2864\" data-end=\"2916\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2918\" data-end=\"3357\"\u003e\u003cstrong data-start=\"2918\" data-end=\"2932\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2932\" data-end=\"2935\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"3002\" data-end=\"3005\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"3069\" data-end=\"3072\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"3137\" data-end=\"3140\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"3204\" data-end=\"3207\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"3275\" data-end=\"3278\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"3359\" data-end=\"3411\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3413\" data-end=\"3682\"\u003e\u003cstrong data-start=\"3413\" data-end=\"3439\"\u003eA Note on Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"3439\" data-end=\"3442\"\u003eLike 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.\u003c\/p\u003e\n\u003cp data-start=\"3684\" data-end=\"4097\"\u003eOnce 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.\u003c\/p\u003e\n\u003cp data-start=\"4099\" data-end=\"4168\"\u003eAnd for many reasons — \u003cstrong data-start=\"4122\" data-end=\"4166\"\u003enever put your knives in the dishwasher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4099\" data-end=\"4168\"\u003e\u003cstrong data-start=\"4122\" data-end=\"4166\"\u003e\u003cspan\u003ePlease note- Rainbow effect on these knives is caused by a protective oil on the blade’s surface, which will be removed prior to shipping\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4170\" data-end=\"4222\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4224\" data-end=\"4613\"\u003e\u003cstrong data-start=\"4224\" data-end=\"4242\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"4242\" data-end=\"4245\"\u003eBlade shape – Gyuto\u003cbr data-start=\"4264\" data-end=\"4267\"\u003eMaker – Sakai Kikumori\u003cbr data-start=\"4289\" data-end=\"4292\"\u003eBlacksmith – Satoshi Nakagawa\u003cbr data-start=\"4321\" data-end=\"4324\"\u003eBlade construction – San Mai\u003cbr data-start=\"4352\" data-end=\"4355\"\u003eSteel – White #1\u003cbr\u003eSaya - Magnolia\u003cbr\u003eHandle – Oak\u003cbr data-start=\"4386\" data-end=\"4389\"\u003eTotal length – 346 mm\u003cbr data-start=\"4410\" data-end=\"4413\"\u003eBlade length – 210 mm\u003cbr data-start=\"4434\" data-end=\"4437\"\u003eBlade height at heel – 48 mm\u003cbr data-start=\"4465\" data-end=\"4468\"\u003eWeight – 180 g\u003cbr data-start=\"4482\" data-end=\"4485\"\u003eHRC – 63–64\u003cbr data-start=\"4496\" data-end=\"4499\"\u003eBlade finish – Migaki\u003cbr data-start=\"4520\" data-end=\"4523\"\u003eEdge grind – 50\/50\u003cbr data-start=\"4541\" data-end=\"4544\"\u003eThickness behind edge – 0.20 mm\u003cbr data-start=\"4575\" data-end=\"4578\"\u003eSpine thickness at heel – 3.30 mm\u003c\/p\u003e\n\u003cp data-start=\"4615\" data-end=\"4667\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4669\" data-end=\"4847\"\u003e\u003cstrong data-start=\"4669\" data-end=\"4688\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"4688\" data-end=\"4691\"\u003eKnives 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":55788713279873,"sku":null,"price":378.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/6A2F9EFC-C321-4850-9A5E-9EA7CC1FC8CB.jpg?v=1781109958","url":"https:\/\/www.communitycutlery.co.uk\/products\/nakagawa-white-1-gyuto-210mm-mirror-polish","provider":"Community Cutlery","version":"1.0","type":"link"}