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leaving them in water will affect the bonding
Due to the directional nature of this traditional WA handle
completing a traditional Japanese knife suited for dedicated raw protein preparation
This traditional Japanese profile measures 180mm with a straight edge designed specifically for clean chopping and slicing vegetables into thin continuous sheets
Nakagawa Blue 1 Sakimaru Yanagiba 270 / 300 / 330 mm (wide version) Length:330mm leaving them in water willAfter the retirement of legendary master craftsman Kenichi Shiraki, Nakagawa san, as Shiraki san's disciple for almost 20 years, is heading the Shiraki Hamono (now as Nakagawa Hamono). In fact, many of Shiraki san's works including honyaki in the last 5 or more years were done by Nakagawa san. Nakagawa san is also forging knives for some top tier lines from Sakai retailers, namely Sakai Kikumori, Sakai Jikko, and some other brands. After the success
