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Nigara Anmon Sujihiki 270mm
Nigara Anmon Sujihiki 270mm
Nigara Anmon Sujihiki 270mm
Nigara Anmon Sujihiki 270mm
Nigara Anmon Sujihiki 270mm
Nigara Anmon Sujihiki 270mm
Nigara Anmon Sujihiki 270mm
Nigara Anmon Sujihiki 270mm
Nigara Anmon Sujihiki 270mm
Nigara Anmon Sujihiki 270mm
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  • Load image into Gallery viewer, Nigara Anmon Sujihiki 270mm
  • Load image into Gallery viewer, Nigara Anmon Sujihiki 270mm
  • Load image into Gallery viewer, Nigara Anmon Sujihiki 270mm
  • Load image into Gallery viewer, Nigara Anmon Sujihiki 270mm
  • Load image into Gallery viewer, Nigara Anmon Sujihiki 270mm
  • Load image into Gallery viewer, Nigara Anmon Sujihiki 270mm
  • Load image into Gallery viewer, Nigara Anmon Sujihiki 270mm
  • Load image into Gallery viewer, Nigara Anmon Sujihiki 270mm
  • Load image into Gallery viewer, Nigara Anmon Sujihiki 270mm

Nigara Anmon Sujihiki 270mm

Regular price
$1,104.95
Sale price
$1,104.95
Regular price
$1,299.95
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Blade Length 270 mm
Total Length 430 mm
Steel Aogami Super
Handle Ebony
Ferrule Buffalo Horn
Rockwell 62-63
Height Spine to heel 37.42 mm
Spine 3" from Handle
1.86 mm
Weight 197 grams

 

The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above.
The sight of the rippling waterfall has enchanted its visitors with its mystical power.

The damascus cladding not only has a beautiful pattern, but within are pearly reflective speckles that mimic a polished galvanized steel as the light reflects off of it. Don't be fooled by by its looks, this knife is meant to be used!


Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
  • Never twist or Pry with the knife as it will cause chipping.

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