Nigara Hamono has a reputation for the absolute highest quality and the level of expertise and skill these craftsmen posses is not often found. The company is led by the master blacksmith by the name of Tsuyoshi Yoshizawa and every knife they make is forged by hand with the utmost care and attention to detail and quality. This combined, helps create knives made to last for years to come. Hand-crafted using Aogami super (blue super) steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.

Nigara crafted a striking line of knives featuring a hard Aogami Super Blue core, heat-treated to an impressive 62 HRC and clad in stainless steel for added durability and ease of maintenance. The stainless cladding has been sandblasted to produce a frosted, matte texture that enhances the rustic elegance of the hammered finish.

The nakiri’s rectangular, flat-edged blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.

Kiritsuke is a great replacement for a gyuto/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.

Weight: 180g

Handle Material: Ebony Mono

Handle Length: 127mm (5")

Blade Length: 183mm (7.2")

Blade Depth: 51mm

Thickness at spine: 2mm

Thickness at tip: 0.2mm

Cutting Edge: 50/50

Blade Material: Aogami super (blue super)

Hardness (Rockwell scale): 63-64