Nigara Hamono Honesuki 140 mm

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Product Information

Blade Length 137 mm
Total Length 285 mm
Steel R2 (SG2)
Handle Maple 
Ferrule Stabilized Maple (Coral)
Rockwell 63-65
Height Spine to heel 36 mm
Width at Spine  4.05 mm
Weight 143 grams

The Blacksmith

Nigara Hamono is located in Hirosaki city, Aomori Prefecture, on the west coast of the very northern tip of the main island of Honshu, Japan. Their family has a 350 year old history of making knives and swords and more recently has expanded into structural steel beams for use in construction. Tsuyoshi Yoshizawa stands as the 8th generation smith in the lineage of blacksmiths at Nigara Hamono and creates knives with his younger brother and two other craftsmen.


The Knife

The Honesuki is a Japanese butchery knife originally designed for breaking down chicken. The reverse tanto tip, or K-tip, gives this knife great precision and allows the user to get in between joints and around bones with ease. The thick spine gives the knife a robust feel and though it is thin behind the edge, it's not as thin as other Japanese knives making it slightly less prone to chipping. This knife is not meant to go through bones and will likely chip if used to try to cut bones. 

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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