Nigara Hamono Tsuchime Migaki Santoku 165mm

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$549.95
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Product Information

Blade Length 165 mm
Total Length 310 mm
Steel R2 (SG2)
Handle Custom
Ferrule Stainless Steel
Rockwell 63-65
Height Spine to heel 48 mm
Width at Spine 2 mm
Weight 228 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”.

*These knives are extremely thin behind the edge, this gives them an unbelievable cutting feel but makes them more delicate than even other Japanese knives. Twisting and torquing the knife on the board or in an ingredient will certainly cause chipping. Make sure to use only up and down, forward and back motions with the knife. 


The Knife

Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.


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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