| Blade Length |
260 mm |
| Total Length |
420 mm |
| Steel |
R2 (SG2)
|
| Handle |
Maple |
| Ferrule |
Stabilized Maple (Coral) |
| Rockwell |
63-65 |
| Height Spine to heel |
40 mm |
| Width at Spine |
2.28 mm |
| Weight |
166 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.
Nigara Hamono knives are characterized by their signature tsuchime pattern, as well as play with stainless damascus. These knives stand out for their aesthetic appeal, thinness behind the edge, and functionality, given they make their steel in house, and work primarily with high powdered stainless steels. They produce uniquely versatile profiles, ranging from very flat “kiritsuke nakiris” to aggressively curved “kiritsuke gyutos”.
The Knife
The Sujihiki is meant for all things slicing. The long slender blade allows the user to perform nice long strokes and avoid sawing through proteins which leads to perfect, thin slices and no more tearing. Carving roasts, slicing brisket, thinly slicing fish are all within its grasp.
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.
