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Nakagawa  |  SKU: NK-MIZW2HON-GY210

Nakagawa White 2 Mizu-Honyaki Gyuto 210mm Blade Only

$1,200.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Nakagawa Honyaki
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 99 g        3.49 oz
Edge Length 200 mm   .7.87 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.8 mm     0.11 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Honyaki
Hardness (HRC) 60 - 64
Surface Finish Mirror Polish
Handle Blade Only
Region Sakai
Best for
  • Enthusiasts
  • Collectors
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The White 2 Mizu-honyaki is another practical Honyaki offering from Nakagawa. While I am absoutely fine with the White 3 abura-honyaki, we understand that some might still wish to get the White 2 Mizu-honyaki. As you know, K&S has all your needs covered. This White 2 Mizu-honyaki line doesn't come with the facny mirrior polish to futher reduce the cost. The idea is that you can still acquire some of the best knives with a reasonable price and is intended for you to be able to use the knife rather than worrying about the delicate mirror polish.




    Pros Cons
  • Highly collectable
  • Excellent performance
  • Great artistic
    		•
  • High budget
  • Need extra care
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Satoshi Nakagawa

    Nakagawa Hamono, established by Satoshi Nakagawa (中川悟志) in April 2021, carries on the legacy of the renowned Shiraki Hamono under the guidance of Nakagawa-san, a dedicated disciple of the legendary craftsman Kenichi Shiraki. With nearly two decades of experience, primarily under Shiraki-san, Nakagawa-san has been instrumental in creating some of the finest honyaki blades in the last five years of Shiraki-san's work.

    His expertise is not limited to Shiraki Hamono’s offerings but extends to forging top-tier knives for Sakai’s esteemed brands such as Sakai Takayuki, Kikumori to name a few. Based in Sakai City, Osaka, Nakagawa Hamono specializes in Ginsan and blue steel knives with wide bevels.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 60- 64

      << Slide for more >>

    • Handle Specs

      Profile: Unhandled

      Material:

      • Blade Only

      Sometimes we offer the the knife in blade only form without handles installed. This type of offering is common for premium knives which customer may prefer to choose a custom handle and saya option. We do sometimes offer a free handle that can go with the knife (installed or detached).

      << Slide for more

    Nakagawa

    Nakagawa White 2 Mizu-Honyaki Gyuto 210mm Blade Only

    $1,200.00

    The White 2 Mizu-honyaki is another practical Honyaki offering from Nakagawa. While I am absoutely fine with the White 3 abura-honyaki, we understand that some might still wish to get the White 2 Mizu-honyaki. As you know, K&S has all your needs covered. This White 2 Mizu-honyaki line doesn't come with the facny mirrior polish to futher reduce the cost. The idea is that you can still acquire some of the best knives with a reasonable price and is intended for you to be able to use the knife rather than worrying about the delicate mirror polish.


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