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Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
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  • Load image into Gallery viewer, Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
  • Load image into Gallery viewer, Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)
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Nigara Hamono Tsuchime Bunka 165 Custom (Custom Handle)

Regular price
$439.95
Sale price
$439.95
Regular price
Sold out
Unit price
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Blade Length 165 mm
Total Length 305 mm
Steel R2(SG2)
Handle custom
Ferrule custom
Rockwell 63-64
Height Spine to heel 50 mm
Width at Spine 2 mm
Weight 163 grams

Nigara Hamono has been forging knives for hundreds of years and is now in their 8th Generation of craftsmen. They are located in Hirosaki, Japan which is one of the northern most cities on the main Island of Honshu. We love their work for the thin and high grinds that provides a stellar cutting feel, which when coupled with the amazing SG2 (R2) makes for an amazing knife that is as beautiful as it is functional. The Tsuchime or hand hammered pattern has aesthetic that resembles some sort of mythical creatures scaly skin and will help a bit with food release. These knives are thin at the edge and quite light overall and it should be noted that they are definitely on the delicate side. For those looking for a workhorse, or something that can withstand a bit of a beating, we suggest you look elsewhere. For those not afraid of a thin knife and looking for performance over anything else, this laser of a knife won't disappoint. 

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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