Hitohira Nakagawa Izo SG STRIX Gyuto 240mm Ebony Handle

The Hitohira Nakagawa x Izo SG STRIX Gyuto 240mm brings together the work of two highly respected craftsmen from Sakai. The blade is hand-forged by Satoshi Nakagawa, known for his excellent heat treatment and skill with a wide range of steels, before being shaped and sharpened by Izo, whose work is appreciated for its refined geometry and cutting feel.

SG STRIX is a relatively new powder metallurgy stainless steel, developed as an evolution of SG2 (R2). The name refers to its "strong matrix" design, where the steel's matrix plays a larger role in supporting the carbide structure. This results in a steel that combines high hardness and edge retention with good toughness and relatively easy sharpening for a high-performance powder steel. Nakagawa's forging and heat treatment help bring out the best characteristics of the steel, while Izo's grinding and sharpening complete the knife's performance.

When it comes to versatility, nothing really beats a Gyuto. It’s the Japanese take on the classic Western chef’s knife; long enough for most jobs, tall enough to keep your knuckles off the board, and with a slightly narrow tip that makes it great for precision work.
Whether you’re chopping onions, slicing up a roast, fine work or portioning some fish, the Gyuto just does it all. It’s a true all-rounder you’ll find yourself reaching for every day.

This is a stainless steel knife. Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen. While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives. To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.