{"title":"Nigara Hamono","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"nigara-kiritsuke-sg2-damascus-210mm","title":"Nigara Kiritsuke SG2 Damascus 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Kiritsuke SG2 Damascus 210mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eKiritsuke is a multi-purpose blade shape, characterized by a long, flat blade and a special tip, also called a reverse tanto or kiritsuke tip (“K-tip” for short). The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 195mm \u003c\/span\u003e(heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40037919719512,"sku":"420103121325","price":495.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NigaraGyuto-KiritsukeSG2Damascus210_420103121325_1.jpg?v=1738587255"},{"product_id":"nigara-kiritsuke-sg2-damascus-240mm","title":"Nigara Kiritsuke SG2 Damascus 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Kiritsuke SG2 Damascus 240mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them. \u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eKiritsuke is a multi-purpose blade shape, characterized by a long, flat blade and a special tip, also called a reverse tanto or kiritsuke tip (“K-tip” for short). The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef 😜.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 225mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003er\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eaindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40041108045912,"sku":"420103161326","price":540.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NiagaraGyuto-KiritsukeSG2Damascus240_420103161326_2.jpg?v=1756725241"},{"product_id":"nigara-kiritsuke-sg2-damascus-270mm","title":"Nigara Kiritsuke SG2 Damascus 270mm (10.6\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Kiritsuke SG2 Damascus 270mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eKiritsuke is a multi-purpose blade shape, characterized by a long, flat blade and a special tip, also called a reverse tanto or kiritsuke tip (“K-tip” for short). The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 255mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40041133998168,"sku":"420103201327","price":630.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NiagaraGyuto-KiritsukeSG2Damascus270_420103201327_2.jpg?v=1660902925"},{"product_id":"nigara-gyuto-sg2-damascus-270mm","title":"Nigara Gyuto SG2 Damascus 270mm (10.6\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Gyuto SG2 Damascus 270mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. This gyuto is kind of a 2in1 knife – its respectable length of 270mm enables it to be used as a slicer as well. It can go from chopping vegetables to slicing sashimi in no time. Not only that, but it’s also perfect for larger cuts of meat, whether that’s for trimming raw meat or slicing cooked steaks and larger roasts.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 255mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40071544864856,"sku":"420103201324","price":585.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NigaraHamonoGyutoSG2Damascus270_420103161323_9.jpg?v=1666699102"},{"product_id":"nigara-gyuto-sg2-damascus-240mm","title":"Nigara Gyuto SG2 Damascus 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Gyuto SG2 Damascus 240mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them. \u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 225mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40071547519064,"sku":"420103161323","price":540.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NigaraHamonoGyutoSG2Damascus240_420103161323_1.jpg?v=1666698401"},{"product_id":"nigara-sakimaru-sujihiki-sg2-damascus-270mm","title":"Nigara Sakimaru Sujihiki SG2 Damascus 270mm (10.6\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Sakimaru Sujihiki SG2 Damascus 270mm\u003c\/strong\u003e is a traditional Japanese knife used for preparing meat and raw fish, especially for \u003cem data-mce-fragment=\"1\"\u003esashimi\u003c\/em\u003e and \u003cem data-mce-fragment=\"1\"\u003enigiri sushi\u003c\/em\u003e. Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name sakimaru refers to the \u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip, which is, besides looking awesome, also an homage to the \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 260mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40084848443480,"sku":"420110201328","price":675.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NigaraHamonoSakimaruSujihikiSG2Damascus300_420110221329_1.jpg?v=1666700082"},{"product_id":"nigara-sakimaru-sujihiki-sg2-damascus-300mm","title":"Nigara Sakimaru Sujihiki SG2 Damascus 300mm (11.8\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Sakimaru Sujihiki SG2 Damascus 300mm (11.8\")\u003c\/strong\u003e is a traditional Japanese knife used for preparing meat and raw fish, especially for \u003cem data-mce-fragment=\"1\"\u003esashimi\u003c\/em\u003e and \u003cem data-mce-fragment=\"1\"\u003enigiri sushi, \u003c\/em\u003eand meat. Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name sakimaru refers to the \u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip, which is, besides looking awesome, also an homage to the \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 285mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 300mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40084862009432,"sku":"420110221329","price":720.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SakimaruSujihikiSG2Damascus300_420110221329_1.jpg?v=1663333010"},{"product_id":"nigara-kiritsuke-gyuto-sg2-damascus-240mm","title":"Nigara Kiritsuke Gyuto SG2 Damascus Maplewood 240mm (9.4\")","description":"\u003cp\u003eNigara Kiritsuke Gyuto SG2 Damascus Maplewood 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“Anmon” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them. \u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. Its striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple. Each handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke is a multi-purpose blade shape, characterized by a long, flat blade and a special tip, also called a reverse tanto or kiritsuke tip (“K-tip” for short). The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 225mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is adorned with a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eraindrop damascus pattern\u003c\/a\u003e (\u003cspan data-mce-fragment=\"1\"\u003e49 layers)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46746837582170,"sku":"420103161459","price":650.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-GyutoSG2DamascusMaplewood240mm_420103161459_1.jpg?v=1685974097"},{"product_id":"nigara-kiritsuke-gyuto-sg2-damascus-maplewood-210mm","title":"Nigara Kiritsuke-Gyuto SG2 Damascus Maplewood 210mm (8.3\")","description":"\u003cp\u003eNigara Kiritsuke Gyuto SG2 Damascus Maplewood 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“Anmon” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them. \u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. Its striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple. Each handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe Kiritsuke-Gyuto is a knife traditionally reserved for the head chef. The blade width ensures easy preparation of meat and fish and chopping of vegetables, while the length of 210 mm is ideal for general work in the kitchen. The kiritsuke tip (\u003cspan data-mce-fragment=\"1\"\u003e“K-tip” for short)\u003c\/span\u003e helps us to see and slice food precisely.\u003c\/p\u003e\n\u003cp\u003eThe long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef 😜.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is adorned with a \u003c\/span\u003e\u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eraindrop damascus pattern\u003c\/a\u003e (\u003cspan data-mce-fragment=\"1\"\u003e49 layers)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46746908459354,"sku":"420103121458","price":600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-GyutoSG2DamascusMaplewood210mm_420103121458_1.jpg?v=1685975062"},{"product_id":"nigara-gyuto-sg2-damascus-maplewood-240mm","title":"Nigara Gyuto SG2 Damascus Maplewood 240mm (9.4\")","description":"\u003cp\u003eNigara Gyuto SG2 Damascus Maplewood 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“Anmon” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis knife possesses exceptional character and significance, setting it apart in any culinary setting. Its striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple. Each handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 225mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is adorned with a \u003c\/span\u003e\u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eraindrop damascus pattern\u003c\/a\u003e (\u003cspan data-mce-fragment=\"1\"\u003e49 layers)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46746930250074,"sku":"420103161457","price":650.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraGyutoSG2Damascus240_420103161457_1.jpg?v=1685975424"},{"product_id":"nigara-gyuto-sg2-damascus-maplewood-210mm","title":"Nigara Gyuto SG2 Damascus Maplewood 210mm (8.3\")","description":"\u003cp\u003eNigara Gyuto SG2 Damascus Maplewood 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“Anmon” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis knife possesses exceptional character and significance, setting it apart in any culinary setting. Its striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple. Each handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is adorned with a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eraindrop damascus pattern\u003c\/a\u003e (\u003cspan data-mce-fragment=\"1\"\u003e49 layers)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46746942079322,"sku":"420103121456","price":600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraGyutoSG2DamascusMaplewood210mm_420103121456_2.jpg?v=1685975887"},{"product_id":"nigara-kiritsuke-sujihiki-sg2-damascus-maplewood-255mm","title":"Nigara Kiritsuke-Sujihiki SG2 Damascus Maplewood 255mm (10\")","description":"\u003cp\u003eNigara Kiritsuke-Sujihiki SG2 Damascus Maplewood 255mm \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eis a traditional Japanese knife used for preparing meat and raw fish. \u003c\/span\u003e\u003cspan\u003eIts length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name kiritsuke refers to the \u003c\/span\u003e\u003cem\u003etanto\u003c\/em\u003e\u003cspan\u003e tip, which is, besides looking awesome, also an homage to the \u003c\/span\u003e\u003cem\u003ekatana.\u003c\/em\u003e Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e“Anmon” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip\u003c\/span\u003e, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is\u003cspan\u003e 240mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 255mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem\u003e(hagane)\u003c\/em\u003e\u003cspan\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem\u003e(jigane)\u003c\/em\u003e\u003cspan\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is adorned with a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eraindrop damascus pattern\u003c\/a\u003e (\u003cspan\u003e49 layers)\u003c\/span\u003e\u003cspan\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46751570887002,"sku":"420110181460","price":700.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-SujihikiSG2DamascusMaplewood255mm_420110181460_1.jpg?v=1686146438"},{"product_id":"nigara-kiritsuke-gyuto-sg2-tsuchime-maplewood-210mm","title":"Nigara Kiritsuke-Gyuto SG2 Tsuchime Maplewood 210mm (8.3\")","description":"\u003cp\u003eNigara Kiritsuke-Gyuto SG2 Tsuchime Maplewood 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. Its striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple. Each handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. \u003cmeta charset=\"utf-8\"\u003eIt has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. \u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife will certainly not go unnoticed, as it stands out thanks to the attractive and masterfully crafted hexagonal tsuchime finish on the blade!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex \u003cmeta charset=\"utf-8\"\u003egeometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46751666274650,"sku":"420103121455","price":500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-GyutoSG2TsuchimeMaplewood210mm_420103121455.jpg?v=1686150395"},{"product_id":"nigara-santoku-sg2-tsuchime-maplewood-180mm","title":"Nigara Santoku SG2 Tsuchime Maplewood 180mm (7.1\")","description":"\u003cp\u003eNigara Santoku SG2 Tsuchime Maplewood 180mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has all the features of a traditional Japanese santoku blade: a wide blade, a flat belly, and a spine that curves at a 60-degree angle towards the tip, making it resemble a sheep's foot. The geometry of the blade (hollow grind), combined with the unique hammer blows, prevents ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIts striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple and \u003cmeta charset=\"utf-8\"\u003emasterfully crafted hexagonal tsuchime finish on the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku knife\u003c\/a\u003e, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. \u003c\/p\u003e\n\u003cp\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/p\u003e\n\u003cp\u003eWith its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 165mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46751753371994,"sku":"420108101452","price":430.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSantokuSG2TsuchimeMaplewood180mm_420108101452_1.jpg?v=1686150664"},{"product_id":"nigara-bunka-sg2-tsuchime-maplewood-180mm","title":"Nigara Bunka SG2 Tsuchime Maplewood 180mm (7.1\")","description":"\u003cp\u003eNigara Bunka SG2 Tsuchime Maplewood 180mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has all the advantages of the traditional bunka blade shape:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e→ a gently designed belly of the blade suitable for making either long or short cuts,\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e→ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ea flat back side of the blade,\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e→ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eand a thin pointy reverse tanto tip for precise cuts and carvings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. Its striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple and \u003cmeta charset=\"utf-8\"\u003emasterfully crafted hexagonal tsuchime finish on the blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Japanese Bunka knives\" href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" data-mce-href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003e180 mm long bunka\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a versatile kitchen knife that excels at all types of chopping and cutting on the cutting board.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e The blade is finished with a \"K-tip\" tip, typical of Japanese swords and daggers. Its flat profile allows for efficient chopping and slicing, while the curved edge enables smooth rocking motions for precise mincing and dicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 165mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46751798133082,"sku":"420116101453","price":450.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraBunkaSG2TsuchimeYo180mm_420116101453_1.jpg?v=1686225799"},{"product_id":"nigara-kiritsuke-nakiri-sg2-tsuchime-maplewood-180mm","title":"Nigara Kiritsuke Nakiri SG2 Tsuchime Maplewood 180mm (7.1\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIntroducing the Nigara Kiritsuke Nakiri SG2 Tsuchime Maplewood 180mm knife—a true embodiment of a traditional Japanese vegetable chopping knife. With its kiritsuke tip, it offers enhanced precision and versatility in the kitchen. Thanks to the SG2 powder steel core and hamaguri profile, you can count on this knife to maintain long-lasting sharpness with minimal upkeep. It's a high-quality knife that's designed to excel and endure in your culinary endeavors.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAs soon as you lay your hands on this knife, you can't help but feel like you're wielding a seriously fancy cleaver, ready to tackle a mountain of chopped veggies. \u003cmeta charset=\"utf-8\"\u003eIt's the kind of knife you want to hold on to tightly, never wanting to let go, ever.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis knife has some seriously cool features that make it stand out. The blade looks awesome with its unique hexagonal tsuchime finish, and the Western-style handle is made from stabilized maple, which adds a nice touch. Speaking of the handle, it's got these amazing swirls and patterns that make it one-of-a-kind. Plus, thanks to the stabilization process, the handle is super durable and won't get messed up by moisture, so it'll stay in great shape for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen you hold this knife, you'll feel like you're rocking a mini cleaver packed with a whole lot of oomph. That's what makes this blade so darn charming. The slightly thicker blade geometry perfectly matches the handle, creating a sweet balance that just feels right.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife is characterized by a special tip called the reverse tanto or kiritsuke tip (\"K-tip\" for short). The profile of the spine slopes down sharply towards the end of the blade, making the knife thin and narrow at the tip. The thin tip is excellent for trimming and chopping paper-thin pieces of garlic, shallots, radishes, etc.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 165mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46753924809050,"sku":"420106101454","price":480.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukeNakiriSG2TsuchimeMaplewood180mm_1.jpg?v=1686227489"},{"product_id":"nigara-santoku-sg2-tsuchime-wa-180mm","title":"Nigara Santoku SG2 Tsuchime Wa 180mm (7.1\")","description":"\u003cp\u003eNigara Santoku SG2 Tsuchime Wa 180mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has all the features of a traditional Japanese santoku blade: a wide blade, a flat belly, and a spine that curves at a 60-degree angle towards the tip (making it resemble a sheep's foot). The geometry of the blade (hollow grind), combined with the unique hexagonal hammer blows, prevents ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku knife\u003c\/a\u003e, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. \u003c\/p\u003e\n\u003cp\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThe Santoku knife is divided into three distinct parts: the tip is designed for intricate work, allowing for precise cuts, the cutting edge serves general cutting purposes, accommodating a range of tasks, the heel of the knife is perfect for heavy-duty chopping.\u003c\/p\u003e\n\u003cp\u003eWith its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 165mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46753977598298,"sku":"420108101436","price":320.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSantokuSG2TsuchimeWa180mm_420108101436_1.jpg?v=1756725221"},{"product_id":"nigara-bunka-sg2-tsuchime-wa-180mm","title":"Nigara Bunka SG2 Tsuchime Wa 180mm (7.1\")","description":"\u003cp\u003eNigara Bunka SG2 Tsuchime Wa 180mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt has all the advantages of the traditional bunka blade shape: \u003cbr\u003e→ a gently designed belly of the blade suitable for making either long or short cuts,\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e→ \u003c\/span\u003ea flat back side of the blade, \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e→ \u003c\/span\u003eand a thin pointy reverse tanto tip for precise cuts and carvings.\u003c\/p\u003e\n\u003cp\u003eThe hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003c\/span\u003e\u003ca title=\"Japanese Bunka knives\" href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003e180 mm long bunka\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a versatile kitchen knife that excels at all types of chopping and cutting on the cutting board.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e The blade is finished with a \"K-tip\" tip, typical of Japanese swords and daggers. Its flat profile allows for efficient chopping and slicing, while the curved edge enables smooth rocking motions for precise mincing and dicing.\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e*The length of the cutting edge is 165mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46756846731610,"sku":"420116101437","price":320.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraBunkaSG2TsuchimeWa180mm_420116101437_1.jpg?v=1686323086"},{"product_id":"nigara-kiritsuke-sujihiki-sg2-tsuchime-wa-255mm","title":"Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa 255mm (10\")","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eNigara Kiritsuke-Sujihiki SG2 Tsuchime Wa 255mm is a traditional Japanese knife used for preparing meat and raw fish. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name kiritsuke refers to the \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003etanto\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e tip, which is, besides looking awesome, also an homage to the \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003ekatana.\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eIts SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe Kiritsuke-Sujihiki is a knife that establishes a strict kitchen hierarchy. As tradition dictates, the Kiritsuke knife is for chefs only, and this knife says just that - I am in control. Its long and complex blade makes it suitable for the most experienced chefs. The long blade allows for long movements, while the k-tip makes the cut precise. It is particularly suitable for sashimi and carpaccio, and in general for all artfully cut food, as it allows precise and thin cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e*\u003c\/em\u003e\u003cem\u003eThe length of the cutting edge is\u003cspan\u003e 243mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 255mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called \u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003etsuchime\u003c\/a\u003e. Japanese hexagon hammered finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe tsuchime surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is valued for its aesthetics and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto Torii gates and modern buildings. The hexagonal shape of kasagi in torii gates represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46891791941978,"sku":"420110181318","price":420.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-SujihikiSG2TsuchimeWa255mm_10__420110181318_1.jpg?v=1690891683"},{"product_id":"nigara-gyuto-sg2-tsuchime-wa-240mm","title":"Nigara Gyuto SG2 Tsuchime Wa 240mm (9.4\")","description":"\u003cp\u003eNigara Gyuto SG2 Tsuchime Wa 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/p\u003e\n\u003cp\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 225mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade was treated with a \u003c\/span\u003especial textured hammer that leaves complex \u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003egeometric impressions\u003c\/a\u003e on the surface of the blade. Japanese tsuchime finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe hammered surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46891829297498,"sku":"420103161316","price":390.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraGyutoSG2TsuchimeWa240mm_420103161316_1.jpg?v=1756725214"},{"product_id":"nigara-gyuto-sg2-tsuchime-wa-210mm","title":"Nigara Gyuto SG2 Tsuchime Wa 210mm (8.3\")","description":"\u003cp\u003eNigara Gyuto SG2 Tsuchime Wa 210mm \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46891955716442,"sku":"420103121314","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraGyutoSG2TsuchimeWa210mm_420103121314_1.jpg?v=1692343683"},{"product_id":"nigara-petty-sg2-tsuchime-wa-150mm","title":"Nigara Petty SG2 Tsuchime Wa 150mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Petty SG2 Tsuchime Wa 150mm is a small \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese kitchen knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is perfect for peeling and slicing fruit and vegetables. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"Petty knife\" href=\"\/collections\/petty-paring-utility-knives-small\" data-mce-fragment=\"1\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eare designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring and decorating food. \u003c\/span\u003ePetty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are not comfortable with longer blades. A must-have knife in every kitchen!\u003cbr\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 140mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 150mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46894579614042,"sku":"420107071312","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraPettySG2TsuchimeWa150mm_420107071312_1.jpg?v=1692343899"},{"product_id":"nigara-kiri-petty-sg2-tsuchime-wa-150mm","title":"Nigara Kiri-Petty SG2 Tsuchime Wa 150mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Petty SG2 Tsuchime Wa 150mm is a small \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese kitchen knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. Aside from excelling at usual tasks, such as peeling, paring and other in-hand cutting, you can use it for some heavier work as well. Light butchering, poultry deboning and fish filleting are completely within its reach (🚨 Just keep in mind that it's still an extremely hard knife, so cutting through bones and joints is out of the question!). The pronounced “K-tip” proves very useful with fine, decorative work with vegetables and fruit, as well as with trimming and skinning, as it’s great for piercing through the skin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use. \u003c\/span\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"Petty knife\" href=\"\/collections\/petty-paring-utility-knives-small\" data-mce-fragment=\"1\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eare designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring and decorating food. The blade is finished with a \"K-tip\" tip, typical of Japanese swords and daggers. \u003c\/span\u003ePetty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are not comfortable with longer blades. A must-have knife in every kitchen!\u003cbr\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 141mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 150mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46894886715738,"sku":"420107071313","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-PettySG2TsuchimeWa150mm_420107071313_1.jpg?v=1756725211"},{"product_id":"nigara-kiritsuke-gyuto-sg2-tsuchime-wa-210mm","title":"Nigara Kiritsuke-Gyuto SG2 Tsuchime Wa 210mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiritsuke-Gyuto SG2 Tsuchime Wa 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. The name kiritsuke refers to the \u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip, which is, besides looking awesome, also an homage to the \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use. \u003c\/span\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. \u003cmeta charset=\"utf-8\"\u003eIt has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. \u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003cbr\u003e\u003cem\u003e*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46894958215514,"sku":"420103121315","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-GyutoSG2TsuchimeWa210mm_420103121315_1.jpg?v=1692344112"},{"product_id":"nigara-kiritsuke-gyuto-sg2-tsuchime-wa-240mm","title":"Nigara Kiritsuke-Gyuto SG2 Tsuchime Wa 240mm (9.4\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiritsuke-Gyuto SG2 Tsuchime Wa 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. The name kiritsuke refers to the \u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip, which is, besides looking awesome, also an homage to the \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use. \u003c\/span\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. \u003cmeta charset=\"utf-8\"\u003eIt has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. \u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003cbr\u003e\u003cem\u003e*The length of the cutting edge is \u003cmeta charset=\"utf-8\"\u003e228mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46895060222298,"sku":"420103161317","price":390.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-GyutoSG2TsuchimeWa240mm_420103161317_1.jpg?v=1692344235"},{"product_id":"nigara-sujihiki-sg2-tsuchime-wa-ebony-240mm","title":"Nigara Sujihiki SG2 Tsuchime Wa Ebony 240mm (9.4\")","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eNigara Sujihiki SG2 Tsuchime Wa Ebony 240mm is a traditional Japanese knife used for preparing meat and raw fish. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. \u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. \u003c\/span\u003eIts SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe long blade of the double bevel sujihiki knife allows for long movements, while the narrow pointed tip makes the cut precise. It is particularly suitable for sashimi and carpaccio, and in general for all artfully cut food, as it allows precise and thin cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e*\u003c\/em\u003e\u003cem\u003eThe length of the cutting edge is\u003cspan\u003e 230mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called \u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003etsuchime\u003c\/a\u003e. Japanese hexagon hammered finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations. The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe blade \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003ewas fitted with an \u003ca href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\" title=\"Wa handle\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\"\u003eoctagonal traditional Japanese (wa) handle\u003c\/a\u003e, made out of \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. Ebony is used because of its incredible features (hardness, strength, and rich aesthetic, including its dark color, visible grain), and rich cultural heritage.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47078592840026,"sku":"420110161532","price":420.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSujihikiSG2MigakiTsuchime240mm_420110161532_1.jpg?v=1756725196"},{"product_id":"nigara-kiritsuke-sujihiki-sg2-tsuchime-wa-ebony-255mm","title":"Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa Ebony 255mm (10\")","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eNigara Kiritsuke-Sujihiki SG2 Tsuchime Wa Ebony 255mm is a traditional Japanese knife used for preparing meat and raw fish. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name kiritsuke refers to the \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003etanto\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e tip, which is, besides looking awesome, also an homage to the \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003ekatana.\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eIts SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Kiritsuke-Sujihiki is a knife that establishes a clear kitchen hierarchy. As tradition dictates, the Kiritsuke knife is reserved for chefs, and it conveys a sense of control and expertise. Its long and intricate blade design makes it ideal for highly experienced chefs. The elongated blade enables long, fluid movements, while the k-tip ensures precision in cuts. This knife excels in tasks like sashimi and carpaccio preparation, as well as for precision slicing of various delicacies, allowing for thin and precise cuts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e*\u003c\/em\u003e\u003cem\u003eThe length of the cutting edge is\u003cspan\u003e 244mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 255mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called \u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003etsuchime\u003c\/a\u003e. Japanese hexagon hammered finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations. The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Japanese handle (Wa) is crafted from a single piece of dark \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e without the additional ferrule. The handle is suitable for both left and right-handed users and embodies a simple Japanese aesthetic. Ebony wood is the ideal choice for Japanese handles due to its hardness, durability, and aesthetic appearance. Its rich color, visible grain patterns, and historical significance further enhance the wood's desirability and appeal.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47078617284954,"sku":"420121181531","price":440.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukeSujihikiSG2MigakiTsuchime255mm_420121181531_1.jpg?v=1756725194"},{"product_id":"nigara-kiritsuke-gyuto-sg2-tsuchime-wa-ebony-240mm","title":"Nigara Kiritsuke-Gyuto SG2 Tsuchime Wa Ebony 240mm (9.4\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiritsuke-Gyuto SG2 Tsuchime Wa Ebony 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. The name kiritsuke refers to the \u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip, which is, besides looking awesome, also an homage to the \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use. \u003c\/span\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. \u003cmeta charset=\"utf-8\"\u003eIt has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is \u003cmeta charset=\"utf-8\"\u003e225mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Japanese handle (Wa) is crafted from a single piece of dark \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e without the additional ferrule. The handle is suitable for both left and right-handed users and embodies a simple Japanese aesthetic. Ebony wood is the ideal choice for Japanese handles due to its hardness, durability, and aesthetic appearance. Its rich color, visible grain patterns, and historical significance further enhance the wood's desirability and appeal.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47078827131226,"sku":"420103161530","price":420.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-GyutoSG2MigakiTsuchime240mm_420103161530_1.jpg?v=1756725190"},{"product_id":"nigara-kiritsuke-gyuto-sg2-tsuchime-wa-ebony-210mm","title":"Nigara Kiritsuke-Gyuto SG2 Tsuchime Wa Ebony 210mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiritsuke-Gyuto SG2 Tsuchime Wa Ebony 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. The name kiritsuke refers to the \u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip, which is, besides looking awesome, also an homage to the \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use. \u003c\/span\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. \u003cmeta charset=\"utf-8\"\u003eIt has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Japanese handle (Wa) is crafted from a single piece of dark \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-fragment=\"1\"\u003eebony wood\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e without the additional ferrule. The handle is suitable for both left and right-handed users and embodies a simple Japanese aesthetic. Ebony wood is the ideal choice for Japanese handles due to its hardness, durability, and aesthetic appearance. Its rich color, visible grain patterns, and historical significance further enhance the wood's desirability and appeal.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47078841811290,"sku":"420103121529","price":400.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-GyutoSG2MigakiTsuchime210mm_420103121529_1.jpg?v=1756725188"},{"product_id":"nigara-gyuto-sg2-tsuchime-wa-ebony-210mm","title":"Nigara Gyuto SG2 Tsuchime Wa Ebony 210mm (8.3\")","description":"\u003cp\u003eNigara Gyuto SG2 Tsuchime Wa Ebony 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/p\u003e\n\u003cp\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables. \u003ca href=\"\/blogs\/knife-types\/japanese-gyuto-chef-knife\" title=\"How a Cow Sword Became the Most Indispensable Knife in the Kitchen\"\u003eRead more about gyuto knives here!\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade was treated with a \u003c\/span\u003especial textured hammer that leaves complex \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003egeometric impressions\u003c\/a\u003e on the surface of the blade. Japanese tsuchime finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe hammered surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Japanese handle (Wa) is crafted from a single piece of dark \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e without the additional ferrule. The handle is suitable for both left and right-handed users and embodies a simple Japanese aesthetic. Ebony wood is the ideal choice for Japanese handles due to its hardness, durability, and aesthetic appearance. Its rich color, visible grain patterns, and historical significance further enhance the wood's desirability and appeal.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47078849511770,"sku":"420103121528","price":390.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraGyutoSG2MigakiTsuchime210mm_420103121528_1.jpg?v=1756725185"},{"product_id":"nigara-santoku-sg2-tsuchime-wa-ebony-180mm","title":"Nigara Santoku SG2 Tsuchime Wa Ebony 180mm (7.1\")","description":"\u003cp\u003eNigara Santoku SG2 Tsuchime Wa 180mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has all the features of a traditional Japanese santoku blade: a wide blade, a flat belly, and a spine that curves at a 60-degree angle towards the tip. The geometry of the blade (hollow grind), combined with the unique hexagonal hammer blows, prevents ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku knife\u003c\/a\u003e, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. \u003c\/p\u003e\n\u003cp\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThe Santoku knife is divided into three distinct parts: the tip is designed for intricate work, allowing for precise cuts, the cutting edge serves general cutting purposes, accommodating a range of tasks, the heel of the knife is perfect for heavy-duty chopping.\u003c\/p\u003e\n\u003cp\u003eWith its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues. \u003ca href=\"\/blogs\/knife-types\/santoku-knife\" title=\"Discover the Knife of Three Virtues – and What Makes it a Kitchen Must Have\"\u003eRead more about santoku knives here!\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 165mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Japanese handle (Wa) is crafted from a single piece of dark \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e without the additional ferrule. The handle is suitable for both left and right-handed users and embodies a simple Japanese aesthetic. Ebony wood is the ideal choice for Japanese handles due to its hardness, durability, and aesthetic appearance. Its rich color, visible grain patterns, and historical significance further enhance the wood's desirability and appeal.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47078870122842,"sku":"420108101527","price":350.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSantokuSG2MigakiTsuchime180mm_420108101527_1.jpg?v=1695227993"},{"product_id":"nigara-petty-sg2-migaki-tsuchime-wa-ebony-150mm","title":"Nigara Petty SG2 Migaki Tsuchime Wa Ebony 150mm (5.9\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Petty SG2 Tsuchime Wa 150mm is a small \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese kitchen knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is perfect for peeling and slicing fruit and vegetables. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/collections\/petty-paring-utility-knives-small\" title=\"Petty knife\" data-mce-fragment=\"1\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eare designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring and decorating food. \u003c\/span\u003ePetty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are not comfortable with longer blades. A must-have knife in every kitchen!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e*The length of the cutting edge is 140mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 150mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is crafted from a single piece of dark \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e without the additional ferrule. The handle is suitable for both left and right-handed users and embodies a simple Japanese aesthetic. Ebony wood is the ideal choice for Japanese handles due to its hardness, durability, and aesthetic appearance. Its rich color, visible grain patterns, and historical significance further enhance the wood's desirability and appeal.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47110252790106,"sku":"420107071525","price":300.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraPettySG2MigakiTsuchime150mm_420107071525_1.jpg?v=1756725183"},{"product_id":"nigara-kiri-petty-sg2-migaki-tsuchime-wa-ebony-150mm","title":"Nigara Kiri-Petty SG2 Migaki Tsuchime Wa Ebony 150mm (8.3\")","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiri-Petty SG2 Migaki Tsuchime Wa Ebony 150mm is a small \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese kitchen knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. Aside from excelling at usual tasks, such as peeling, paring and other in-hand cutting, you can use it for some heavier work as well. Light butchering, poultry deboning and fish filleting are completely within its reach (🚨 Just keep in mind that it's still an extremely hard knife, so cutting through bones and joints is out of the question!). The pronounced “K-tip” proves very useful with fine, decorative work with vegetables and fruit, as well as with trimming and skinning, as it’s great for piercing through the skin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use. \u003c\/span\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"\/collections\/petty-paring-utility-knives-small\" title=\"Petty knife\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eare designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring and decorating food. The blade is finished with a \"K-tip\" tip, typical of Japanese swords and daggers. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePetty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are not comfortable with longer blades. A must-have knife in every kitchen!\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 140mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 150mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe blade \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ewas fitted with an \u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\" title=\"Wa handle\" data-mce-href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\"\u003eoctagonal traditional Japanese (wa) handle\u003c\/a\u003e, made out of \u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eEbony is used because of its incredible features (hardness, strength, and rich aesthetic, including its dark color, visible grain), and rich cultural heritage.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\" data-mce-href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47114126131546,"sku":"420107071526","price":315.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-PettySG2MigakiTsuchime150mm_420107071526_1.jpg?v=1756725180"},{"product_id":"nigara-kiri-petty-sg2-migaki-tsuchime-wa-ebony-120mm","title":"Nigara Kiri-Petty SG2 Migaki Tsuchime Wa Ebony 120mm (4.7\")","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiri-Petty SG2 Migaki Tsuchime Wa Ebony 120mm is a small \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese kitchen knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. Aside from excelling at usual tasks, such as peeling, paring and other in-hand cutting, you can use it for some heavier work as well. Light butchering, poultry deboning and fish filleting are completely within its reach (🚨 Just keep in mind that it's still an extremely hard knife, so cutting through bones and joints is out of the question!). The pronounced “K-tip” proves very useful with fine, decorative work with vegetables and fruit, as well as with trimming and skinning, as it’s great for piercing through the skin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use. \u003c\/span\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"Petty knife\" href=\"\/collections\/petty-paring-utility-knives-small\" data-mce-fragment=\"1\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eare designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring and decorating food. The blade is finished with a \"K-tip\" tip, typical of Japanese swords and daggers. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePetty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are not comfortable with longer blades. A must-have knife in every kitchen!\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 110mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 120mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe blade \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ewas fitted with an \u003ca title=\"Wa handle\" href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\"\u003eoctagonal traditional Japanese (wa) handle\u003c\/a\u003e, made out of \u003ca title=\"Ebony Wood\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eEbony is used because of its incredible features (hardness, strength, and rich aesthetic, including its dark color, visible grain), and rich cultural heritage.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47114138648922,"sku":"420107041524","price":295.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-PettySG2MigakiTsuchime120mm_420107041524_1.jpg?v=1756725178"},{"product_id":"nigara-petty-sg2-migaki-tsuchime-wa-ebony-120mm-4-7","title":"Nigara Petty SG2 Migaki Tsuchime Wa Ebony 120mm (4.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Petty SG2 Tsuchime Wa 120mm is a small \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese kitchen knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is perfect for peeling and slicing fruit and vegetables. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use even in fast-paced situations.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe convex grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" title=\"Petty knife\" href=\"\/collections\/petty-paring-utility-knives-small\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eare designed for smaller tasks on and off the cutting board. A petty knife is an indispensable knife in any kitchen and can be used for \u003cstrong\u003epeeling, mincing, paring, and decorating food\u003c\/strong\u003e. \u003c\/span\u003ePetty or utility knives are basically a smaller version of gyuto knives or chef's knives. Due to the length of the blade, it can also be used as \u003cstrong\u003ea stand-alone knife\u003c\/strong\u003e, if you are not comfortable with longer blades. A must-have knife in every kitchen!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e*The length of the cutting edge is 110mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 120mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its \u003cstrong\u003ehardness\u003c\/strong\u003e and subsequent \u003cstrong\u003eedge retention\u003c\/strong\u003e—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to \u003cstrong\u003ecorrosion resistance\u003c\/strong\u003e and Molybdenum (Mo) which improves the blade’s \u003cstrong\u003ewear resistance\u003c\/strong\u003e. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around \u003cstrong\u003e64 HRC\u003c\/strong\u003e means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows \u003cstrong\u003esuperior sharpness\u003c\/strong\u003e that requires delicate handling and helps to \u003cstrong\u003eprevent food from sticking\u003c\/strong\u003e to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese \u003cstrong\u003ehexagon hammered finish\u003c\/strong\u003e on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to \u003cstrong\u003ereduce friction\u003c\/strong\u003e and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is crafted from a single piece of dark \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003ca data-mce-fragment=\"1\" title=\"Ebony Wood\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e without the additional ferrule. The handle is \u003cstrong\u003esuitable for both left and right-handed users\u003c\/strong\u003e and embodies a simple Japanese aesthetic. Ebony wood is the ideal choice for Japanese handles due to its \u003cstrong\u003ehardness\u003c\/strong\u003e, \u003cstrong\u003edurability\u003c\/strong\u003e, and aesthetic appearance. Its rich color, visible grain patterns, and historical significance further enhance the wood's desirability and appeal.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. The head blacksmith, Tsuyoshi Yoshizawa, who works alongside his father, Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47270022218074,"sku":"420107041523","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraPettySG2MigakiTsuchime120mm_420107041523_1.jpg?v=1756725174"},{"product_id":"nigara-kiritsuke-gyuto-sg2-tsuchime-210mm","title":"Nigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3\") [blue]","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3\") is a \u003cstrong\u003emulti-purpose\u003c\/strong\u003e Japanese kitchen knife, suitable for preparing \u003cstrong\u003emeat\u003c\/strong\u003e, \u003cstrong\u003efish\u003c\/strong\u003e, and \u003cstrong\u003evegetables\u003c\/strong\u003e. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance, as the steel \u003cstrong\u003eresists corrosion\u003c\/strong\u003e very well. \u003cmeta charset=\"utf-8\"\u003eIts striking blade features and aesthetics are wonderfully complemented by a stunning \u003cstrong data-mce-fragment=\"1\"\u003eWestern-style turquoise handle made from \u003cmeta charset=\"utf-8\"\u003eturquoise stone powder and fiberglass\u003c\/strong\u003e. Each handle showcases captivating patterns in vivid color, making it a truly unique addition to your kitchen arsenal.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHANDLE COLORS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe received these knives in two handle colors,\u003cstrong\u003e Blue turquoise\u003c\/strong\u003e and \u003cstrong\u003eGreen \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eturquoise\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou are welcome to choose your preferred color hue of the handle. You can find the green variety \u003ca href=\"\/products\/nigara-kiri-gyuto-sg2-migaki-tsuchime-turquoise-210mm-8-3-green\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Kiritsuke-Gyuto knife shape possesses exceptional character and significance, setting it apart in any culinary setting. The name kiritsuke refers to the \u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip\u003c\/strong\u003e, which is, besides its functionality and awesome looks, also a homage to the famous \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core of the knife is made of \u003cstrong\u003eSG2 powder steel\u003c\/strong\u003e, ensuring \u003cstrong\u003elong-lasting sharpness\u003c\/strong\u003e while requiring \u003cstrong\u003eminimal maintenance\u003c\/strong\u003e. The steel's excellent corrosion resistance makes it a reliable choice for any kitchen and is also suitable as a first Japanese knife or a gift!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a \u003cstrong\u003e“K-tip”\u003c\/strong\u003e (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly \u003cstrong\u003ecurved\u003c\/strong\u003e, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of \u003cstrong\u003ekiritsuke-gyuto hybrid\u003c\/strong\u003e. This means that the knife can be utilized really well for \u003cstrong\u003erocking\u003c\/strong\u003e motions too. \u003cmeta charset=\"utf-8\"\u003eIt has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling \u003cstrong\u003eeasy and fast chopping\u003c\/strong\u003e on the cutting board.\u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003cbr\u003e\u003cem\u003e*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—\u003cstrong\u003ewithout having to worry about maintenance and corrosion.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around \u003cstrong\u003e64 HRC\u003c\/strong\u003e means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade, so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western handle (yo) is made from luxurious \u003cstrong\u003eturquoise stone powder\u003c\/strong\u003e, calcium carbonate, and fiberglass, and is topped with a metal bolster from stainless steel. The handle's appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch. The handle is ergonomically shaped and suitable for both left and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Hamono stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003eIron production has a long history in the Tsugaru region near Mount Iwaki. Artifacts made from iron used during the Nara Period (710-794) and early Heian Period (794-1192) have been found around the city of Hirosaki, indicating there was a vast amount of ironworks in the region. The presence of Kaji-machi, or the blacksmith town, further signifies the historical significance of the region.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods – which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47302111166810,"sku":"420103121556","price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-GyutoSG2MigakiTsuchimeTurquoise210mm_420103121556_1.jpg?v=1738587217"},{"product_id":"nigara-santoku-vg-10-damascus-tsuchime-180mm","title":"Nigara Santoku VG-10 Damascus Tsuchime 180mm (7.1\")","description":"\u003cp\u003eThere are knives, and then there are \u003cem\u003eKnives\u003c\/em\u003e. The Knives of the \u003cstrong\u003eNigara VG-10 Damascus Tsuchime line\u003c\/strong\u003e definitely deserve to be written with a capital K.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these Knives will leave no one indifferent. The unique tsuchime hammered pattern blends seamlessly into the complex damascus waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Santoku VG-10 Damascus Tsuchime 180mm (7.1\")\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its VG-10 stainless steel core ensures a fine sharpness with little to no maintenance since the steel resists corrosion very well. As such, the knife is also suitable as a first Japanese knife or gift.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has all the features of a traditional Japanese santoku: a wide blade, a flat belly, and a spine that curves at a 60-degree angle towards the tip (making it resemble a sheep's foot). The unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\" title=\"Santoku\"\u003esantoku knife\u003c\/a\u003e, originating from Japan, is a versatile and multipurpose kitchen knife commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board.\u003c\/p\u003e\n\u003cp\u003eThe name \"santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles all three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThe santoku knife is divided into three distinct parts: the tip, which is designed for intricate work, allowing for precise cuts, the cutting edge, which serves general cutting purposes and accommodates a range of tasks, and the heel of the knife, which is perfect for heavy-duty chopping.\u003c\/p\u003e\n\u003cp\u003eWith its rich heritage and versatile design, the santoku knife is an indispensable tool for any kitchen, be it home or professional, and caters to a wide range of cutting needs.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 169mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e,\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade finish is a unique fusion of tsuchime hammer indentations, reminiscent of hail, and a complex wavy damascus pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e. The tsuchime indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious, rich dark \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47623501480282,"sku":"420108081584","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSantokuVG-10DamascusTsuchime180mm_420108081584_1.jpg?v=1707826983"},{"product_id":"nigara-bunka-vg-10-damascus-tsuchime-180mm","title":"Nigara Bunka VG-10 Damascus Tsuchime 180mm (7.1\")","description":"\u003cp\u003eThere are knives, and then there are \u003cem\u003eKnives\u003c\/em\u003e. The Knives of the \u003cstrong\u003eNigara VG-10 Damascus Tsuchime line\u003c\/strong\u003e definitely deserve to be written with a capital K.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these Knives will leave no one indifferent. The unique \u003cem\u003etsuchime\u003c\/em\u003e hammered pattern blends seamlessly into the complex \u003cem\u003edamascus\u003c\/em\u003e waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003ca title=\"The shape of the blade is called Bunka\" href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\"\u003eshape of the blade is called Bunka\u003c\/a\u003e which means \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eculture\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e in Japanese. Bunka makes for a \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ehighly versatile knife\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e suitable for cutting vegetables, meat, and fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWith its typical functionality,\u003cspan\u003e the design of a \u003c\/span\u003e\u003cstrong\u003eBunka \u003c\/strong\u003eblade\u003cspan\u003e \u003c\/span\u003eis intended for versatile use in Western cuisine:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIt has a flexible profile that is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewide enough at the handle\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea gently designed belly of the blade suitable for making either\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elong or short cuts\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eflat back side\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof the blade,\u003c\/li\u003e\n\u003cli\u003eand a thin pointy \u003cstrong data-mce-fragment=\"1\"\u003ereverse tanto tip for precise cuts\u003c\/strong\u003e and carvings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe angle of the spine rapidly changes to meet the tip, which is referred to as a »\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eK-Tip\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 169mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called  \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade finish of the knife is a unique fusion of \u003cem\u003etsuchime\u003c\/em\u003e hammer indentations, reminiscent of hail, and a complex wavy \u003cem\u003edamascus\u003c\/em\u003e pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e. The \u003cem\u003etsuchime\u003c\/em\u003e indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious, rich dark \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47625149022554,"sku":"420116081585","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraBunkaVG-10DamascusTsuchime180mm_420116081585_1.jpg?v=1707832526"},{"product_id":"nigara-gyuto-vg-10-damascus-tsuchime-210mm","title":"Nigara Gyuto VG-10 Damascus Tsuchime 210mm (8.2\")","description":"\u003cp\u003eThere are knives, and then there are \u003cem\u003eKnives\u003c\/em\u003e. The Knives of the \u003cstrong\u003eNigara VG-10 Damascus Tsuchime line\u003c\/strong\u003e definitely deserve to be written with a capital K.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these Knives will leave no one indifferent. The unique \u003cem\u003etsuchime\u003c\/em\u003e hammered pattern blends seamlessly into the complex \u003cem\u003edamascus\u003c\/em\u003e waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Gyuto VG-10 Damascus Tsuchime 210mm (8.2\")\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its VG-10 stainless steel core ensures a fine sharpness with little to no maintenance since the steel resists corrosion very well. As such, the knife is also suitable as a first Japanese knife or gift.\u003c\/p\u003e\n\u003cp\u003eThe unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003c\/p\u003e\n\u003cp\u003eIf you're in the market for an all-around knife that will excel with any kitchen task, whether that is chopping veggies, preparing fresh tuna, or slicing a steak straight from the grill, look no further.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis is the final stop. It doesn't get better than a gyuto.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 200mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called  \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade finish of the knife is a unique fusion of \u003cem\u003etsuchime\u003c\/em\u003e hammer indentations, reminiscent of hail, and a complex wavy \u003cem\u003edamascus\u003c\/em\u003e pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e. The \u003cem\u003etsuchime\u003c\/em\u003e indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious, rich dark \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47628752716122,"sku":"420103121586","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraGyutoVG-10DamascusTsuchime210mm_420103121586_1.jpg?v=1707833897"},{"product_id":"nigara-gyuto-vg-10-damascus-tsuchime-240mm","title":"Nigara Gyuto VG-10 Damascus Tsuchime 240mm (9.4\")","description":"\u003cp\u003eThere are knives, and then there are \u003cem\u003eKnives\u003c\/em\u003e. The Knives of the \u003cstrong\u003eNigara VG-10 Damascus Tsuchime line\u003c\/strong\u003e definitely deserve to be written with a capital K.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these Knives will leave no one indifferent. The unique \u003cem\u003etsuchime\u003c\/em\u003e hammered pattern blends seamlessly into the complex \u003cem\u003edamascus\u003c\/em\u003e waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Gyuto VG-10 Damascus Tsuchime 240mm (9.4\")\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its VG-10 stainless steel core ensures a fine sharpness with little to no maintenance since the steel resists corrosion very well. As such, the knife is also suitable as a first Japanese knife or gift.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 232mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called  \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade finish of the knife is a unique fusion of \u003cem\u003etsuchime\u003c\/em\u003e hammer indentations, reminiscent of hail, and a complex wavy \u003cem\u003edamascus\u003c\/em\u003e pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e. The \u003cem\u003etsuchime\u003c\/em\u003e indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious, rich dark \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47629092290906,"sku":"420103161587","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraGyutoVG-10DamascusTsuchime240mm_420103161587_1.jpg?v=1707834983"},{"product_id":"nigara-kiritsuke-gyuto-vg-10-damascus-tsuchime-240mm","title":"Nigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 240mm (9.4\")","description":"\u003cp\u003eThere are knives, and then there are \u003cem\u003eKnives\u003c\/em\u003e. The Knives of the \u003cstrong\u003eNigara VG-10 Damascus Tsuchime line\u003c\/strong\u003e definitely deserve to be written with a capital K.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these Knives will leave no one indifferent. The unique \u003cem\u003etsuchime\u003c\/em\u003e hammered pattern blends seamlessly into the complex \u003cem\u003edamascus\u003c\/em\u003e waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 240mm (9.4\")\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its VG-10 stainless steel core ensures a fine sharpness with little to no maintenance since the steel resists corrosion very well. As such, the knife is also suitable as a first Japanese knife or gift.\u003c\/p\u003e\n\u003cp\u003eThe unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke-Gyuto is the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board.\u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 233mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called  \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade finish of the knife is a unique fusion of \u003cem\u003etsuchime\u003c\/em\u003e hammer indentations, reminiscent of hail, and a complex wavy \u003cem\u003edamascus\u003c\/em\u003e pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e. The \u003cem\u003etsuchime\u003c\/em\u003e indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious, rich dark \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47629148782938,"sku":"420103161588","price":260.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukeGyutoVG-10DamascusTsuchime240mm_420103161588_1.jpg?v=1707838833"},{"product_id":"nigara-petty-vg-10-damascus-tsuchime-150mm","title":"Nigara Petty VG-10 Damascus Tsuchime 150mm (5.9\")","description":"\u003cp\u003eThere are knives, and then there are \u003cem\u003eKnives\u003c\/em\u003e. The Knives of the \u003cstrong\u003eNigara VG-10 Damascus Tsuchime line\u003c\/strong\u003e definitely deserve to be written with a capital K.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these Knives will leave no one indifferent. The unique \u003cem\u003etsuchime\u003c\/em\u003e hammered pattern blends seamlessly into the complex \u003cem\u003edamascus\u003c\/em\u003e waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Petty VG-10 Damascus Tsuchime 150mm (5.9\")\u003c\/strong\u003e is a small multi-purpose Japanese kitchen knife, suitable for in-hand and smaller cutting tasks, such as peeling and coring, for which larger knives seem unwieldy. Its VG-10 stainless steel core ensures a fine sharpness with little to no maintenance since the steel resists corrosion very well. As such, the knife is also suitable as a first Japanese knife or gift.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA petty knife is a \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003emulti-purpose\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e knife that is smaller in size than other Japanese knives, so it also allows for \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ein-hand work\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e such as coring and peeling, as well as other \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003esmaller tasks\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e for which larger knives are deemed unwieldy. It is seen as \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eone of the most important knives\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e to have in the kitchen, coming second only to \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/gyuto-knives-chefs-knife\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/sharpedgeshop.com\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e (the Japanese version of the Western chef’s knife).\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn basic terms, a petty knife is a \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003epreparation knife\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e that gets the ingredients ready for the use of a larger knife such as a \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/santoku-knives-multi-purpose\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/sharpedgeshop.com\/collections\/santoku-knives-multi-purpose\"\u003esantoku\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/bunka-knives-multi-purpose\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/sharpedgeshop.com\/collections\/bunka-knives-multi-purpose\"\u003ebunka\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/gyuto-knives-chefs-knife\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/sharpedgeshop.com\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e, or \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/sujihiki-knives-slicer\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/sharpedgeshop.com\/collections\/sujihiki-knives-slicer\"\u003esujihiki\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. It is used as a \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eprimary knife that complements a larger secondary all-rounder\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and together they can handle the vast majority of food prep work.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe reason for its popularity lies in its \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003esmall size and sturdy spine\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e—it can handle most small and intricate tasks that other knives are too big or fragile for, including in-hand work such as peeling, or cutting meat at the tendons. Its smallness is also the source of its name petty, which comes from the French word “petit”.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 142mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 150mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called  \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade finish of the knife is a unique fusion of \u003cem\u003etsuchime\u003c\/em\u003e hammer indentations, reminiscent of hail, and a complex wavy \u003cem\u003edamascus\u003c\/em\u003e pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e. The \u003cem\u003etsuchime\u003c\/em\u003e indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious, rich dark \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47629255442778,"sku":"420107071613","price":175.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraPettyVG-10DamascusTsuchime150mm_420107071613_1.jpg?v=1707906551"},{"product_id":"nigara-gyuto-sg2-migaki-tsuchime-240mm","title":"Nigara Gyuto SG2 Migaki Tsuchime 240mm (9.4\") [Ebony]","description":"\u003cp\u003eNigara Gyuto SG2 Migaki Tsuchime 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/p\u003e\n\u003cp\u003eThe unique hammer strokes ensure that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. The smooth Japanese wa handle is made of dark ebony and gives the knife an elegant minimalistic look.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 226mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e,\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade was treated with a \u003c\/span\u003especial textured hammer that leaves complex \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-fragment=\"1\"\u003egeometric impressions\u003c\/a\u003e on the surface of the blade. Japanese tsuchime finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe hammered surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of dark ebony wood. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47629907198298,"sku":"420103161589","price":410.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraGyutoSG2MigakiTsuchime240mm_9.4___420103161589_1.jpg?v=1756725169"},{"product_id":"nigara-kiritsuke-gyuto-vg-10-damascus-tsuchime-210mm","title":"Nigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 210mm (8.2\")","description":"\u003cp\u003eThere are knives, and then there are \u003cem\u003eKnives\u003c\/em\u003e. The Knives of the \u003cstrong\u003eNigara VG-10 Damascus Tsuchime line\u003c\/strong\u003e definitely deserve to be written with a capital K.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these Knives will leave no one indifferent. The unique \u003cem\u003etsuchime\u003c\/em\u003e hammered pattern blends seamlessly into the complex \u003cem\u003edamascus\u003c\/em\u003e waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 210mm (8.2\")\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its VG-10 stainless steel core ensures a fine sharpness with little to no maintenance since the steel resists corrosion very well. As such, the knife is also suitable as a first Japanese knife or gift.\u003c\/p\u003e\n\u003cp\u003eThe unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke-Gyuto is the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board.\u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 203mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade finish of the knife is a unique fusion of \u003cem\u003etsuchime\u003c\/em\u003e hammer indentations, reminiscent of hail, and a complex wavy \u003cem\u003edamascus\u003c\/em\u003e pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e. The \u003cem\u003etsuchime\u003c\/em\u003e indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious, rich dark \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47656583463258,"sku":"420103121198","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukeGyutoVG-10DamascusTsuchime210mm_420103121198_1.jpg?v=1707902591"},{"product_id":"nigara-santoku-sg2-migaki-tsuchime-turquoise-180mm","title":"Nigara Santoku SG2 Migaki Tsuchime Turquoise 180mm (7.1\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Santoku SG2 Migaki Tsuchime Turquoise 180mm (7.08\") is a \u003cstrong\u003emulti-purpose\u003c\/strong\u003e Japanese kitchen knife, suitable for preparing \u003cstrong\u003emeat\u003c\/strong\u003e, \u003cstrong\u003efish\u003c\/strong\u003e, and \u003cstrong\u003evegetables\u003c\/strong\u003e. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance, as the steel \u003cstrong\u003eresists corrosion\u003c\/strong\u003e very well. \u003cmeta charset=\"utf-8\"\u003eIts striking blade features and aesthetics are wonderfully complemented by a stunning \u003cstrong data-mce-fragment=\"1\"\u003eWestern-style turquoise handle made from \u003cmeta charset=\"utf-8\"\u003eturquoise stone powder and fiberglass\u003c\/strong\u003e. Each handle showcases captivating patterns in vivid color, making it a truly unique addition to your kitchen arsenal.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHANDLE COLORS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e☝️ We received these knives in two handle colors,\u003cstrong\u003e Blue turquoise\u003c\/strong\u003e and \u003cstrong\u003eGreen \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eturquoise\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou are welcome to choose your preferred color hue of the handle. This product features the blue turquoise handle. You can get the green turquoise \u003ca href=\"\/products\/nigara-santoku-sg2-migaki-tsuchime-green-turquoise-180mm\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife has all the features of a traditional Japanese santoku: a wide blade, a flat belly, and a spine that curves at a 60-degree angle towards the tip (making it resemble a sheep's foot). The unique hexagonal hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core of the knife is made of \u003cstrong\u003eSG2 powder steel\u003c\/strong\u003e, ensuring \u003cstrong\u003elong-lasting sharpness\u003c\/strong\u003e while requiring \u003cstrong\u003eminimal maintenance\u003c\/strong\u003e. The steel's excellent corrosion resistance makes it a reliable choice for any kitchen and is also suitable as a first Japanese knife or a gift!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knife-types\/santoku-knife\"\u003esantoku\u003c\/a\u003e knife, originating from Japan, is a versatile and multipurpose kitchen knife commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe name \"santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles all three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe santoku knife is divided into three distinct parts: the tip, which is designed for intricate work, allowing for precise cuts, the cutting edge, which serves general cutting purposes and accommodates a range of tasks, and the heel of the knife, which is perfect for heavy-duty chopping.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith its rich heritage and versatile design, the santoku knife is an indispensable tool for any kitchen, be it home or professional, and caters to a wide range of cutting needs.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 167mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—\u003cstrong\u003ewithout having to worry about maintenance and corrosion.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around \u003cstrong\u003e64 HRC\u003c\/strong\u003e means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade, so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's knife is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cem\u003etsuchime\u003c\/em\u003e surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western handle (yo) is made from luxurious \u003cstrong\u003eturquoise stone powder\u003c\/strong\u003e, calcium carbonate, and fiberglass, and is topped with a metal bolster from stainless steel. The handle's appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch. The handle is ergonomically shaped and suitable for both left and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Hamono stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003eIron production has a long history in the Tsugaru region near Mount Iwaki. Artifacts made from iron used during the Nara Period (710-794) and early Heian Period (794-1192) have been found around the city of Hirosaki, indicating there was a vast amount of ironworks in the region. The presence of Kaji-machi, or the blacksmith town, further signifies the historical significance of the region.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods – which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47679740772698,"sku":"420108101555","price":480.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSantokuSG2MigakiTsuchimeTurquoise180mm_420108101555_1.jpg?v=1708343699"},{"product_id":"nigara-santoku-sg2-migaki-tsuchime-green-turquoise-180mm","title":"Nigara Santoku SG2 Migaki Tsuchime Green-Turquoise 180mm (7.1\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNigara Santoku SG2 Migaki Tsuchime Green-Turquoise 180mm (7.08\") is a \u003cstrong\u003emulti-purpose\u003c\/strong\u003e Japanese kitchen knife, suitable for preparing \u003cstrong\u003emeat\u003c\/strong\u003e, \u003cstrong\u003efish\u003c\/strong\u003e, and \u003cstrong\u003evegetables\u003c\/strong\u003e. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance, as the steel \u003cstrong\u003eresists corrosion\u003c\/strong\u003e very well. \u003cmeta charset=\"utf-8\"\u003eIts striking blade features and aesthetics are wonderfully complemented by a stunning \u003cstrong\u003eWestern-style turquoise handle made from \u003cmeta charset=\"utf-8\"\u003eturquoise stone powder and fiberglass\u003c\/strong\u003e. Each handle showcases captivating patterns in vivid color, making it a truly unique addition to your kitchen arsenal.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHANDLE COLORS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e☝️ We received these knives in two handle colors,\u003cstrong\u003e Blue turquoise\u003c\/strong\u003e and \u003cstrong\u003eGreen \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eturquoise\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou are welcome to choose your preferred color hue of the handle. This product features the green-blue turquoise handle. You can get the blue turquoise \u003ca href=\"\/products\/nigara-santoku-sg2-migaki-tsuchime-turquoise-180mm\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe knife has all the features of a traditional Japanese santoku: a wide blade, a flat belly, and a spine that curves at a 60-degree angle towards the tip (making it resemble a sheep's foot). The unique hexagonal hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe core of the knife is made of \u003cstrong\u003eSG2 powder steel\u003c\/strong\u003e, ensuring \u003cstrong\u003elong-lasting sharpness\u003c\/strong\u003e while requiring \u003cstrong\u003eminimal maintenance\u003c\/strong\u003e. The steel's excellent corrosion resistance makes it a reliable choice for any kitchen and is also suitable as a first Japanese knife or a gift!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knife-types\/santoku-knife\"\u003esantoku\u003c\/a\u003e knife, originating from Japan, is a versatile and multipurpose kitchen knife commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board.\u003cbr\u003e\u003cbr\u003eThe name \"santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles all three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003cbr\u003e\u003cbr\u003eThe santoku knife is divided into three distinct parts: the tip, which is designed for intricate work, allowing for precise cuts, the cutting edge, which serves general cutting purposes and accommodates a range of tasks, and the heel of the knife, which is perfect for heavy-duty chopping.\u003cbr\u003e\u003cbr\u003eWith its rich heritage and versatile design, the santoku knife is an indispensable tool for any kitchen, be it home or professional, and caters to a wide range of cutting needs.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 167mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—\u003cstrong\u003ewithout having to worry about maintenance and corrosion.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around \u003cstrong\u003e64 HRC\u003c\/strong\u003e means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem\u003e(hagane)\u003c\/em\u003e\u003cspan\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem\u003e(jigane)\u003c\/em\u003e\u003cspan\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade, so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's knife is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cem\u003etsuchime\u003c\/em\u003e surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western handle (yo) is made from luxurious \u003cstrong\u003eturquoise stone powder\u003c\/strong\u003e, calcium carbonate, and fiberglass, and is topped with a metal bolster from stainless steel. The handle's appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch. The handle is ergonomically shaped and suitable for both left and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Hamono stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr\u003eIron production has a long history in the Tsugaru region near Mount Iwaki. Artifacts made from iron used during the Nara Period (710-794) and early Heian Period (794-1192) have been found around the city of Hirosaki, indicating there was a vast amount of ironworks in the region. The presence of Kaji-machi, or the blacksmith town, further signifies the historical significance of the region.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods – which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47679883084122,"sku":"420108101625","price":480.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSantokuSG2MigakiTsuchimeTurquoise180mm_420108101625_1.jpg?v=1708607947"},{"product_id":"nigara-kiri-gyuto-sg2-migaki-tsuchime-turquoise-210mm-green","title":"Nigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3\") [green]","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3\") is a \u003cstrong\u003emulti-purpose\u003c\/strong\u003e Japanese kitchen knife, suitable for preparing \u003cstrong\u003emeat\u003c\/strong\u003e, \u003cstrong\u003efish\u003c\/strong\u003e, and \u003cstrong\u003evegetables\u003c\/strong\u003e. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance, as the steel \u003cstrong\u003eresists corrosion\u003c\/strong\u003e very well. \u003cmeta charset=\"utf-8\"\u003eIts striking blade features and aesthetics are wonderfully complemented by a stunning \u003cstrong data-mce-fragment=\"1\"\u003eWestern-style turquoise handle made from \u003cmeta charset=\"utf-8\"\u003eturquoise stone powder and fiberglass\u003c\/strong\u003e. Each handle showcases captivating patterns in vivid color, making it a truly unique addition to your kitchen arsenal.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHANDLE COLORS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e☝️ We received these knives in two handle colors,\u003cstrong\u003e Blue turquoise\u003c\/strong\u003e and \u003cstrong\u003eGreen \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eturquoise\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou are welcome to choose your preferred color hue of the handle. You are currently looking at the green variety. You can find the blue \u003ca href=\"\/products\/nigara-kiritsuke-gyuto-sg2-tsuchime-210mm\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Kiritsuke-Gyuto knife shape possesses exceptional character and significance, setting it apart in any culinary setting. The name kiritsuke refers to the \u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip\u003c\/strong\u003e, which is, besides its functionality and awesome looks, also a homage to the famous \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core of the knife is made of \u003cstrong\u003eSG2 powder steel\u003c\/strong\u003e, ensuring \u003cstrong\u003elong-lasting sharpness\u003c\/strong\u003e while requiring \u003cstrong\u003eminimal maintenance\u003c\/strong\u003e. The steel's excellent corrosion resistance makes it a reliable choice for any kitchen and is also suitable as a first Japanese knife or a gift!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a \u003cstrong\u003e“K-tip”\u003c\/strong\u003e (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly \u003cstrong\u003ecurved\u003c\/strong\u003e, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of \u003cstrong\u003ekiritsuke-gyuto hybrid\u003c\/strong\u003e. This means that the knife can be utilized really well for \u003cstrong\u003erocking\u003c\/strong\u003e motions too. \u003cmeta charset=\"utf-8\"\u003eIt has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling \u003cstrong\u003eeasy and fast chopping\u003c\/strong\u003e on the cutting board.\u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003cbr\u003e\u003cem\u003e*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—\u003cstrong\u003ewithout having to worry about maintenance and corrosion.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around \u003cstrong\u003e64 HRC\u003c\/strong\u003e means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade, so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western handle (yo) is made from luxurious \u003cstrong\u003eturquoise stone powder\u003c\/strong\u003e, calcium carbonate, and fiberglass, and is topped with a metal bolster from stainless steel. The handle's appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch. The handle is ergonomically shaped and suitable for both left and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Hamono stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003eIron production has a long history in the Tsugaru region near Mount Iwaki. Artifacts made from iron used during the Nara Period (710-794) and early Heian Period (794-1192) have been found around the city of Hirosaki, indicating there was a vast amount of ironworks in the region. The presence of Kaji-machi, or the blacksmith town, further signifies the historical significance of the region.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods – which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47680042631514,"sku":"420103121572","price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-GyutoSG2MigakiTsuchimeTurquoise210mm_420103121572_1_e8c4d831-2752-4d94-9357-356acaca70ec.jpg?v=1756725166"},{"product_id":"nigara-kiritsuke-petty-sg2-damascus-150mm","title":"Nigara Kiritsuke Petty SG2 Damascus 150mm (5.9\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Kiritsuke Petty SG2 Damascus 150mm (5.9\")\u003c\/strong\u003e is a small Japanese kitchen knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. Aside from excelling at usual tasks, such as peeling, paring and other in-hand cutting, you can use it for some heavier work as well. Light butchering, poultry deboning, and fish filleting are completely within its reach (🚨 Just keep in mind that it's still an extremely hard knife, so cutting through bones and joints is out of the question!). The pronounced “K-tip” proves very useful with fine, decorative work with vegetables and fruit, as well as with trimming and skinning, as it’s great for piercing through the skin.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a \u003cstrong\u003eraindrop damascus pattern.\u003c\/strong\u003e This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“\u003cem\u003eAnmon\u003c\/em\u003e” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the \u003cstrong\u003ereverse-tanto tip,\u003c\/strong\u003e also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved and the overall blade size much smaller, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-petty hybrid. This means that the knife can be utilized well for rocking motions, too.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"\/collections\/petty-paring-utility-knives-small\" title=\"Petty knife\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eare designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. The blade ends in a \"K-tip\" tip, typical of Japanese swords and daggers. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePetty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. A must-have knife in every kitchen!\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eUse for:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is\u003cspan\u003e 140mm (5.5\")\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 150mm (5.9\").\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel\u003c\/a\u003e is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003cbr\u003eThe blade has a distal taper - at the tang, the blade is 2.0mm (0.07\") thick and narrows towards the tip, where it is 1.7mm (0.06\") thick. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. This technique, also known as the \u003cem\u003eAnmon design\u003c\/em\u003e, is the work of the current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa. The cutting edge of the knife has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. The symmetricalv octagonal shape of the handle makes it suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/nigara-hamono\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eNigara Hamono\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-weight: 400;\"\u003eis a \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ehistoric smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIron production has a long history in the Tsugaru region near Mount Iwaki. Artifacts made from iron used during the Nara Period (710-794) and early Heian Period (794-1192) have been found around the city of Hirosaki, indicating there was a vast group of ironworks in the region. The presence of Kaji-machi, or the blacksmith town, further signifies the historical significance of the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe current head blacksmith of Nigara Hamono, \u003cstrong\u003eTsuyoshi Yoshizawa\u003c\/strong\u003e, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art and music. \u003cstrong\u003eHis famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47815019430234,"sku":"420107071621","price":430.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukePettySG2Damascus150mm_5.9___420107071621_1.jpg?v=1756725159"},{"product_id":"nigara-kiritsuke-petty-sg2-damascus-120mm","title":"Nigara Kiritsuke Petty SG2 Damascus 120mm (4.7\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Kiritsuke Petty SG2 Damascus 120mm (4.7\")\u003c\/strong\u003e is a small Japanese kitchen knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. Aside from excelling at usual tasks, such as peeling, paring and other in-hand cutting, you can use it for some heavier work as well. Light butchering, poultry deboning, and fish filleting are completely within its reach (🚨 Just keep in mind that it's still an extremely hard knife, so cutting through bones and joints is out of the question!). The pronounced “K-tip” proves very useful with fine, decorative work with vegetables and fruit, as well as with trimming and skinning, as it’s great for piercing through the skin.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a \u003cstrong\u003eraindrop damascus pattern.\u003c\/strong\u003e This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“\u003cem\u003eAnmon\u003c\/em\u003e” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the \u003cstrong\u003ereverse-tanto tip,\u003c\/strong\u003e also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved and the overall blade size is much smaller, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-petty hybrid. This means that the knife can be utilized well for rocking motions, too.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"\/collections\/petty-paring-utility-knives-small\" title=\"Petty knife\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eare designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. The blade ends in a \"K-tip\" tip, typical of Japanese swords and daggers. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePetty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. A must-have knife in every kitchen!\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eUse for:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is\u003cspan\u003e 110mm (4.3\")\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 120mm (4.7\").\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel\u003c\/a\u003e is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003cbr\u003eThe blade has a distal taper - at the tang, the blade is 2.0mm (0.08\") thick and narrows towards the tip, where it is 1.6mm (0.06\") thick. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. This technique, also known as the \u003cem\u003eAnmon design\u003c\/em\u003e, is the work of the current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa. The cutting edge of the knife has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. The symmetrical octagonal shape of the handle makes it suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/nigara-hamono\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eNigara Hamono\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-weight: 400;\"\u003eis a \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ehistoric smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIron production has a long history in the Tsugaru region near Mount Iwaki. Artifacts made from iron used during the Nara Period (710-794) and early Heian Period (794-1192) have been found around the city of Hirosaki, indicating there was a vast group of ironworks in the region. The presence of Kaji-machi, or the blacksmith town, further signifies the historical significance of the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe current head blacksmith of Nigara Hamono, \u003cstrong\u003eTsuyoshi Yoshizawa\u003c\/strong\u003e, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art and music. \u003cstrong\u003eHis famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47830966698330,"sku":"420107041620","price":390.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukePettySG2Damascus120mm_420107041620_1.jpg?v=1756725154"},{"product_id":"nigara-sujihiki-sg2-kurouchi-tsuchime-300mm-ebony","title":"Nigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 300mm (11.8\") [Ebony]","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cstrong\u003eNigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 300mm (11.8\") [Ebony]\u003c\/strong\u003e is a traditional Japanese knife used for preparing meat and raw fish, especially sashimi and nigiri sushi. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. \u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe \u003cstrong\u003ehollow grind geometry\u003c\/strong\u003e of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. \u003c\/span\u003eIts \u003cstrong\u003eSG2 powder steel core\u003c\/strong\u003e ensures long-lasting sharpness with little to no maintenance.\u003c\/p\u003e\n\u003cp\u003eThe knife boasts a unique combination of a kurouchi finish and hammer impressions, which give the knife a special rustic look, as the hammered texture gives the impression of a slightly rougher finish. The exceptional features and appearance of the blade are nicely complemented by the Japanese-style handle made from dark ebony wood. Another exceptional piece that showcases Nigara Hamono's status as one of the most exclusive knife makers in Japan!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e*\u003c\/em\u003e\u003cem\u003eThe length of the cutting edge is\u003cspan\u003e 288mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 300mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with concave (hollow) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hollow grinds finish in a very thin and extremely sharp point, the thinnest among double bevel knives. The blade remains sharp for a very long time despite frequent sharpening. This thin profile gives the impression that a knife is sharp even though it’s already ripe for sharpening. Such geometry helps prevent food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade is a fascinating mix of tsuchime and kurouchi. The raw rustic dark kurouchi was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade finsih\"\u003etsuchime\u003c\/a\u003e. The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting, as the textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe blade \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ewas fitted with an \u003ca title=\"Wa handle\" href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\" data-mce-fragment=\"1\"\u003etraditional Japanese (wa) handle\u003c\/a\u003e, made out of \u003ca title=\"Ebony Wood\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" data-mce-fragment=\"1\"\u003eebony wood\u003c\/a\u003e with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eEbony is renowned because of its incredible features (hardness, strength, and rich aesthetic, including its dark, visible grain), and rich cultural heritage.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":48023082991962,"sku":"420110221614","price":500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSujihikiSG2KurouchiTsuchime300mm_11.8__Ebony__420110221614_1.jpg?v=1756725149"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/collections\/Nigara_Sujihiki_SG2_Damascus_255_mm_420110181592-3.jpg?v=1785405755","url":"https:\/\/sharpedgeshop.com\/collections\/nigara-hamono.oembed?page=3","provider":"SharpEdge","version":"1.0","type":"link"}