Sixteen years under Sakai's great honyaki master — then the forge became his. The succession the knife world watched closest.
Satoshi Nakagawa trained for sixteen years under Kenichi Shiraki — the Sakai master regarded as one of only a handful of smiths in the region able to reliably water-quench shirogami honyaki, the most failure-prone discipline in Japanese knife making. When Shiraki-san retired, the forge, the methods and the standards passed to Nakagawa-san whole.
The knife world's verdict has been emphatic: his blades — forged under his own name and for several respected Sakai brands — sell out across every market, Australia included. The lineage is alive; only the name on the tang changed.
Nakagawa-san forges across White #1 and #2, Blue steels and Ginsan, single and double bevel, finished by Sakai's best sharpeners. The crown is water-quenched honyaki in the direct Shiraki line.
The discipline Shiraki was famous for, continued by the man he trained for it.
Yanagiba, usuba, deba for the trade — classic Sakai work.
Carbon-like edge feel without the reactivity — a Nakagawa strength.
Forged blanks finished by top Sakai togishi — the modern face of the forge.
Nakagawa-san's work spans single and double bevels across several steels, finished by Sakai's best sharpeners. What these tend to cost landed in Australia:
| Series / line | Profiles | Sizes | Typical price | Lead time |
|---|---|---|---|---|
| Kasumi single bevelsWhite #2 / White #1 | Yanagiba · Usuba · Deba | 165–330mm | $600–$1,600 | 8–12 wks |
| GinsanStainless | Yanagiba · Gyuto · Sujihiki | 210–300mm | $650–$1,400 | 8–12 wks |
| Double bevelsBlue #2 · Ginsan | Gyuto · Sujihiki · Petty | 150–270mm | $520–$1,100 | 8–12 wks |
| HonyakiWhite / Blue · hamon | Yanagiba · Gyuto | 240–330mm | Register interest | Confirmed per piece |
His work appears locally under several Sakai brands and sells through quickly. Everything is made to order in small numbers rather than stocked, and the honyaki especially is produced piece by piece — so a genuine wait is part of owning one.
Nakagawa-san apprenticed under Shiraki-san for sixteen years and took over the forge on his retirement. The methods — including the water-quenched honyaki Shiraki was celebrated for — passed down intact.
Yes, with patience. Each piece is confirmed individually with the forge; we come back to you with feasibility, specification and timing before anything is committed.
White #2 for the classic Sakai edge, White #1 if you want maximum hardness and know your stones, Ginsan for stainless with a traditional feel, Blue #2 for toughness with retention. The right answer depends on what you cut and how you maintain a blade — our steel guide (in the Journal) goes through it honestly.