Nakagawa Shokai (Sadaaki 定明) 中川商会「定明」
Tsubame, NiigataWholesalers with own brands ✓ Seen in person · 2026-09-14
Quick answer
MakerNakagawa Shokai (Sadaaki 定明)RegionTsubame, Niigata (Tsubame-Sanjo)
Marks定明作 / 定明SteelsAogami #2, VG10
Knife types madeSake-kiri, Takobiki, Yanagiba, Deba, Nakiri, SantokuMain useRegional Niigata/Hokkaido knife for breaking down salmon: a heavy deba-yanagiba hybrid.
Recommended whetstone1000 → 3000–6000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| 定明作 | Sadaaki saku | mei | Seen in person | Chiselled on Aogami wa-bocho; photographed in Sanjo. |
| 定明 | Sadaaki | brand | Seen in person | Also on stainless lines (柳刃, V10彩流). |
About
Wholesaler brand 定明. Two tiers: chiselled 定明作 on Aogami wa-bocho (sake-kiri, takobiki — labelled A: hagane + soft iron) and a stainless/V10 line (柳刃 ¥11,900, V10彩流 三徳). The reading is Sadaaki (さだあき) — confirmed locally.
Steels
- Aogami #2 (Blue #2) — White #2 plus chromium and tungsten: better wear resistance, a touch harder to sharpen.
- VG10 — Takefu Special Steel's stainless with cobalt. The default steel of Tojiro's DP/PRO lines; also in damascus lines.
Facts
Kanaなかがわしょうかい / さだあき
Smith / productionForged by Sanjo/Tsubame smiths (maker not named on labels)
Address燕市
Tel0256-63-7611
Typical overseas price—
Knife types made
- Sake-kiri (salmon knife) 鮭切 · Regional Niigata/Hokkaido knife for breaking down salmon: a heavy deba-yanagiba hybrid.
- Takobiki 蛸引 · Kanto-style sashimi slicer with a square tip; octopus and firm fish.
- Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
- Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
- Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
- Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
Care for these steels
Carbon steel (Shirogami / Aogami / SK)
- Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
- Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
- A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
- Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
- Store dry, in a saya or on a rack — not loose in a drawer.
Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)
- Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
- Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
- Sharpen on #1000; finish on #3000–5000 if you like a polished edge.
Where to buy
Buy direct from Sanjo (through us)Maker websiteAmazon US affiliateAmazon JP affiliate
Products (7)
| Series / brand | Item | Type | mm | Steel | Construction · finish | Handle | Price | Src |
|---|---|---|---|---|---|---|---|---|
| 定明 青紙 | 鮭切 270 | Sake-kiri | 270 | Aogami #2 | kasumi (A: hagane + soft iron) | magnolia | ¥45,900 (shelf) | shelf label, Sanjo shop |
| 定明 青紙 | 鮭切 240 | Sake-kiri | 240 | Aogami #2 | kasumi (A) | magnolia | ¥39,300 (shelf) | shelf label, Sanjo shop |
| 定明 青紙 | 鮭切 210 | Sake-kiri | 210 | Aogami #2 | kasumi (A) | magnolia | ¥34,750 (shelf) | shelf label, Sanjo shop |
| 定明 青鋼 | 蛸引 300 | Takobiki | 300 | Aogami #2 | kasumi (A) | magnolia | ¥59,900 (shelf) | shelf label, Sanjo shop |
| 定明 ステンレス | 柳刃 12 / 15 / 18 cm | Yanagiba | 180 | — | stainless blade steel | magnolia | ¥11,900 (official) | link |
| 定明 V10彩流 | 三徳 165 | Santoku | 165 | VG10 | damascus (彩流) | — | no price | link |
| 定明 黒刃紋 | 菜切 165 | Nakiri | 165 | — | black-pattern | — | no price | link |
Photos
Photos will be added as we photograph our own knives or receive images from the maker.