Nakagawa Ginsan Migaki Deba 165mmThis Nakagawa Ginsan Migaki Deba 165mm is a single bevel Japanese fish knife forged by Satoshi Nakagawa in Sakai, best fit for professional chefs and students requiring stainless steel for fish butchery. The blade features Hitachi Ginsan Silver #3 steel with a Kasumi surface finish and nimai stainless clad construction. This composition provides corrosion resistance while maintaining the cutting character associated with traditional carbon steels,

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This knife features an SG2 powdered steel core with a hardness of 62-64 HRC

7mm at both the heel and mid-section tapering to 1

Steel type: Blue 2 core with copper/brass and stainless clad

The octagonal ebony handle provides a tapered grip that pairs with the thin grind geometry characteristic of Yoshikane’s Sanjo production

Blue 2 steel at 61-63 HRC offers ease of sharpening and resistance to chipping

Thin behind the edge geometry supports precise cutting performance

This Gyuto utilises a convex grind designed to flow through most foods

As a certified traditional craftsman from Echizen’s Takefu Knife Village

Made by Iron Clad in Fukuyama

best fit for professional chefs and enthusiasts seeking thin geometry

this batch of Fujin is the more desirable Takefu powdered SG2