Name: Takobiki
Brand: Satoshi Nakagawa
SKU: NAK-380TK-BOGOAK
Price: 1305.95 EUR
Availability: InStock

Takobiki

€1.305,95 EUR

VAT included for EU orders.

NAK-380TK-BOGOAK

Sakimaru Takobiki with a double-bevel edge and a 382 mm blade, measured from tip to heel. The knife is supplied in a beautiful wooden box.

This knife was forged, rough-shaped, and heat-treated by Satoshi Nakagawa. The blade was then ground and finished by Erik here at Cleancut. Finally, the knife was fitted with a padouk handle with a stabilized birch burl spacer.

The kanji on the blade reads: “Made by Nakagawa in Ao#1 core steel.”

Blacksmith: Satoshi Nakagawa, Sakai, Japan
Sharpener: Erik Mases, Cleancut, Sweden
Handle: Christofer Åslund, Cleancut, Sweden
Core steel: Aogami #1
Cladding: Damascus iron (non-stainless)
Weight: 316 g
Edge length: 382 mm
Blade height at heel: 40 mm
Thickness at the heel: 3.4 mm
Spine thickness at midpoint: 2.7 mm
Handle: Octagonal bog oak handle with a stabilized spalted oak bolster.

Satoshi Nakagawa is without a doubt one of the leading blacksmiths in Sakai, Japan. After spending 16 years working under master blacksmith Shiraki, he established his own forge, where he now oversees both the design and manufacturing process. His blades are forged using traditional Japanese methods and are made to the highest standards.

The knife has a pleasant weight and feels natural in the hand, almost as if it were custom-made for the user. The edge is extremely thin, providing exceptional cutting performance with minimal resistance through the food.

Manufacturer: Satoshi Nakagawa
Model: Takobiki
Length: 380 mm
Steel: Aogami #1
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material: Padauk

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.