Nakagawa + Morihiro thoughts

[jakuda]

Hi all,

I have my eye on a Nakagawa Ginsan gyuto knife that is sharpened by Morihiro (Hamono). Are these wide bevel and "laser" type of knives?
Basically deciding between this or a similar Kagekiyo (also forged by Nakagawa).

thanks so much

 

[Emieloss]

I reviewed a Nakagawa sharpened by Morihiro recently. Not in Ginsan but Aogami #1 though. https://www.kitchenknifeforums.com/threads/battle-of-the-240s-wakui-vs-nakagawa-vs-hado.70263/

 

[More_Gyutos]

I don’t think I have ever seen a Nakagawa x Morihiro hamono ginsan Gyuto that wasn’t a wide bevel. Do you have a link? They are are going to vary a bit as far as wether they are lasers or more mid weight depending on the specs.

The best Nakagawa Ginsan I have had so far are a Kagekiyo convex which is Nakagawa x Myojin and a Todakoro wide bevel. I think the Todakoro is going to end up being my favorite.

 

[EShin]

Hi all,

I have my eye on a Nakagawa Ginsan gyuto knife that is sharpened by Morihiro (Hamono). Are these wide bevel and "laser" type of knives?
Basically deciding between this or a similar Kagekiyo (also forged by Nakagawa).

thanks so much

Both are sharpened by Morihiro hamono except for the convex ground ones which are sharpened by Myojin. However, as Kagekiyo is a brand of baba hamono they have their own specifications and will finish their knives differently. They’re known to have one of the highest standards. In terms of performance, both will be great - wide bevel that are very thin behind the edge, but there’s a lot of variation with how thin they’ll get.

 

[Homechef]

Both nakagawa morihiro ginsan wide bevel that I’ve owned came thick behind the edge. After thinning they were great, but only moderate before the work. I don’t think I’ve heard of a kagekiyo needing thinned.