{"product_id":"nakagawa-white-1-nakiri-knife-180mm-mirror-polish","title":"Nakagawa White #1 Nakiri Knife 180mm Mirror Polish","description":"\u003ch3 data-start=\"167\" data-end=\"225\"\u003eSakai Kikumori × Satoshi Nakagawa – Nakiri, White #1\u003c\/h3\u003e\n\u003cp data-start=\"227\" data-end=\"554\"\u003eA collaboration between Japanese knife suppliers \u003cstrong data-start=\"276\" data-end=\"294\"\u003eSakai Kikumori\u003c\/strong\u003e and blacksmith \u003cstrong data-start=\"310\" data-end=\"330\"\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=\"556\" data-end=\"608\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"610\" data-end=\"996\"\u003e\u003cstrong data-start=\"610\" data-end=\"642\"\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr data-start=\"642\" data-end=\"645\"\u003eThe nakiri is a traditional Japanese vegetable knife, recognisable by its straight edge and rectangular blade. Designed for clean, even cuts through vegetables and herbs, the nakiri excels at push-cutting, chopping, and slicing without rocking. Its tall profile provides knuckle clearance and makes it easy to guide through large quantities of prep.\u003c\/p\u003e\n\u003cp data-start=\"998\" data-end=\"1050\"\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=\"1324\" data-end=\"1376\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1378\" data-end=\"1704\"\u003e\u003cstrong data-start=\"1378\" data-end=\"1425\"\u003eSatoshi Nakagawa – Master Blacksmith, Sakai\u003c\/strong\u003e\u003cbr data-start=\"1425\" data-end=\"1428\"\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=\"1582\" data-end=\"1600\"\u003eShiraki Hamono\u003c\/strong\u003e in 2020, continuing its legacy of top-tier craftsmanship under his own name, \u003cstrong data-start=\"1678\" data-end=\"1701\"\u003eNakagawa Uchihamono\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1706\" data-end=\"2043\"\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=\"2045\" data-end=\"2097\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2099\" data-end=\"2425\"\u003e\u003cstrong data-start=\"2099\" data-end=\"2151\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"2151\" data-end=\"2154\"\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=\"2427\" data-end=\"2479\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2481\" data-end=\"2706\"\u003e\u003cstrong data-start=\"2481\" data-end=\"2499\"\u003eWhite #1 Steel\u003c\/strong\u003e\u003cbr data-start=\"2499\" data-end=\"2502\"\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=\"2708\" data-end=\"2760\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2762\" data-end=\"3201\"\u003e\u003cstrong data-start=\"2762\" data-end=\"2776\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2776\" data-end=\"2779\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2846\" data-end=\"2849\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2913\" data-end=\"2916\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2981\" data-end=\"2984\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"3048\" data-end=\"3051\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"3119\" data-end=\"3122\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"3203\" data-end=\"3255\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3257\" data-end=\"3526\"\u003e\u003cstrong data-start=\"3257\" data-end=\"3283\"\u003eA Note on Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"3283\" data-end=\"3286\"\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=\"3528\" data-end=\"3941\"\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=\"3943\" data-end=\"4012\"\u003eAnd for many reasons — \u003cstrong data-start=\"3966\" data-end=\"4010\"\u003enever put your knives in the dishwasher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4014\" data-end=\"4066\"\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\/p\u003e\n\u003cp data-start=\"4014\" data-end=\"4066\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4068\" data-end=\"4458\"\u003e\u003cstrong data-start=\"4068\" data-end=\"4086\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"4086\" data-end=\"4089\"\u003eBlade shape – Nakiri\u003cbr data-start=\"4109\" data-end=\"4112\"\u003eMaker – Sakai Kikumori\u003cbr data-start=\"4134\" data-end=\"4137\"\u003eBlacksmith – Satoshi Nakagawa\u003cbr data-start=\"4166\" data-end=\"4169\"\u003eBlade construction – San Mai\u003cbr data-start=\"4197\" data-end=\"4200\"\u003eSteel – White #1\u003cbr\u003eSaya - Magnolia\u003cbr\u003eHandle – Oak\u003cbr data-start=\"4231\" data-end=\"4234\"\u003eTotal length – 318 mm\u003cbr data-start=\"4255\" data-end=\"4258\"\u003eBlade length – 180 mm\u003cbr data-start=\"4279\" data-end=\"4282\"\u003eBlade height at heel – 51 mm\u003cbr data-start=\"4310\" data-end=\"4313\"\u003eWeight – 205 g\u003cbr data-start=\"4327\" data-end=\"4330\"\u003eHRC – 63–64\u003cbr data-start=\"4341\" data-end=\"4344\"\u003eBlade finish – Migaki\u003cbr data-start=\"4365\" data-end=\"4368\"\u003eEdge grind – 50\/50\u003cbr data-start=\"4386\" data-end=\"4389\"\u003eThickness behind edge – 0.20 mm\u003cbr data-start=\"4420\" data-end=\"4423\"\u003eSpine thickness at heel – 3.30 mm\u003c\/p\u003e\n\u003cp data-start=\"4460\" data-end=\"4512\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4514\" data-end=\"4692\"\u003e\u003cstrong data-start=\"4514\" data-end=\"4533\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"4533\" data-end=\"4536\"\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","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":55788702499201,"sku":null,"price":428.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/3D81FE9B-0916-475C-BD78-CB104CBE4431.jpg?v=1781110036","url":"https:\/\/www.communitycutlery.co.uk\/products\/nakagawa-white-1-nakiri-knife-180mm-mirror-polish","provider":"Community Cutlery","version":"1.0","type":"link"}