{"title":"Nigara 二柄","description":"","products":[{"product_id":"sujihiki-knife-240mm-9-5","title":"Sujihiki Knife 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e\u003cspan\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle\u003c\/strong\u003e Custom handle of Blue stabilised quilted maple burl with faux ivory ferrule\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara SPG2 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917001421108,"sku":"NIGSPG2KTSUJ240","price":345.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3905.NigaraSPG2kurouchitsuchimesujihikiknife240mm_9.4.jpg?v=1684925409"},{"product_id":"petty-knife-150mm-5-9","title":"Petty Knife 150mm (5.9\")","description":"\u003cp\u003e\u003cstrong\u003eThe Petty\u003c\/strong\u003e knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917020033332,"sku":"NIGSPG2KTPET150","price":350.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3719.NigaraSPG2kurouchitsuchimepettyknife150mm_5.9.jpg?v=1684925360"},{"product_id":"santoku-knife-170mm-6-6","title":"Santoku Knife 170mm (6.6\")","description":"\u003cp\u003e\u003cstrong\u003eThe Santoku\u003c\/strong\u003e is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. The meaning of Santoku is the “three virtues” in Japanese and is a reference to its multi purpose and versatility. It can be used to prepare fish, chicken and most fruits and vegetables but is too small for large food items like watermelons and bigger cuts of meat. The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917034058036,"sku":"NIGSPG2KTSANT170-2","price":365.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3808.NigaraSPG2kurouchitsuchimesantokuknife170mm_6.6_.blue.jpg?v=1684925321"},{"product_id":"kiritsuke-knife-210mm-8-2","title":"Kiritsuke Knife 210mm (8.2\")","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917069349172,"sku":"NIGSPG2KTKIRT210-1","price":380.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/NigaraSPG2kurouchitsuchimekiritsukeknife210mm_8.2_1.jpg?v=1682075584"},{"product_id":"kiritsuke-knife-240mm-9-4","title":"Kiritsuke Knife 240mm (9.4\")","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917083504948,"sku":"NIGSPG2KTKIRT240-1","price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/NigaraSPG2kurouchitsuchimekiritsukeknife240mm_9.4_1.jpg?v=1682075909"},{"product_id":"kiritsuke-knife-240mm-9-5","title":"Kiritsuke Knife 240mm (9.4\")","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917106311476,"sku":"NIGSPG2KTKIRT240-2","price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/NigaraSPG2kurouchitsuchimekiritsukeknife240mm_9.4_.1.jpg?v=1682076708"},{"product_id":"nigara-spg2-kurouchi-tsuchime-sujihiki-kiritsuke-knife-240mm-9-4","title":"Sujihiki Kiritsuke Knife 255mm (10\")","description":"\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917131575604,"sku":"NIGSPG2KTSUJKIRT240","price":420.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/NigaraSPG2kurouchitsuchimesujihikikiritsukeknife240mm_9.4_1.jpg?v=1682077164"},{"product_id":"kiritsuke-petty-knife-120mm-4-7","title":"Kiritsuke Petty Knife 120mm (4.7\")","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Petty\u003c\/strong\u003e knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSG2 (R2)\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Wenge","offer_id":56288826687871,"sku":"NIGSPG2MTKIRTPET120","price":200.0,"currency_code":"GBP","in_stock":true},{"title":"Walnut","offer_id":56288826720639,"sku":"NIGSPG2MTKIRTPET121","price":200.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3723.NigaraSPG2migakitsuchimekiritsukepettyknife120mm_4.7.jpg?v=1684924979"},{"product_id":"petty-knife-150mm-5-10","title":"Petty Knife 150mm (5.9\")","description":"\u003cp\u003e\u003cstrong\u003eThe Petty\u003c\/strong\u003e knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e\u003cspan\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44942405337396,"sku":"NIGSPG2MTPET150","price":215.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3708.NigaraSPG2migakitsuchimepettyknife150mm_5.9.jpg?v=1684924948"},{"product_id":"santoku-knife-180mm-7","title":"Santoku Knife 180mm (7\")","description":"\u003cp\u003e\u003cstrong\u003eThe Santoku\u003c\/strong\u003e is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. The meaning of Santoku is the “three virtues” in Japanese and is a reference to its multi purpose and versatility. It can be used to prepare fish, chicken and most fruits and vegetables but is too small for large food items like watermelons and bigger cuts of meat. The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44942431846708,"sku":"NIGSPG2MTSANT180","price":245.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3813.NigaraSPG2migakitsuchimesantokuknife180mm_7.jpg?v=1684924921"},{"product_id":"bunka-knife-180mm-7","title":"Bunka Knife 180mm (7\")","description":"\u003cp\u003e\u003cstrong\u003eThe Bunka\u003c\/strong\u003e is the ultimate bad ass as its a multipurpose knife that sits between the Nakiri and a Gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44942455931188,"sku":"NIGSPG2MTBUNK180","price":250.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_1928.heic?v=1761480565"},{"product_id":"kiritsuke-knife-210mm-8-3","title":"Kiritsuke Knife 210mm (8.2\")","description":"\u003cp\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44946954420532,"sku":"NIGSPG2MTKIRT210","price":270.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3823.NigaraSPG2migakitsuchimekiritsukeknife210mm_8.2.jpg?v=1684924868"},{"product_id":"kiritsuke-knife-240mm-9-6","title":"Kiritsuke Knife 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44946965168436,"sku":"NIGSPG2MTKIRT240","price":400.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NigaraSPG2migakitsuchimekiritsukeknife240mm_9.4_1.jpg?v=1682497401"},{"product_id":"sp-gyuto-knife-240mm-9-4","title":"Gyuto Knife 240mm (9.4\")","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44946977784116,"sku":"NIGSPG2MTGYU240","price":310.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NigaraSPG2migakitsuchimegyutoknife240mm_9.4_V01.jpg?v=1682497765"},{"product_id":"sp-gyuto-knife-270mm-10-6","title":"Gyuto Knife 270mm (10.6\")","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle \u003c\/strong\u003eWalnut and black buffalo horn ferrule\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44946999312692,"sku":"NIGSPG2MTGYU270","price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3858.NigaraSPG2migakitsuchimegyutoknife270mm_10.6.jpg?v=1684924733"},{"product_id":"sujihiki-kiritsuke-knife-225mm-8-6","title":"Sujihiki Kiritsuke Knife 255mm (10\")","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44947049709876,"sku":"NIGSPG2MTSUJKIRT225","price":290.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3845.NigaraSG2kurouchitsuchimesujihikikiritsukeknife255mm_10.jpg?v=1684924693"},{"product_id":"sakimaru-sujihiki-knife-270mm-10-6","title":"Sakimaru Sujihiki Knife 270mm (10.6\")","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Sakimaru\u003c\/strong\u003e is a variant of the Tokohiki with a sharp pointed tip rather than the typical square end of the Tokohiki that is blunt and not sharpened.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44947098894644,"sku":"NIGSPG2MTSAKSUJ270-1","price":460.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3849.NigaraSG2migakitsuchimesakimarusujihikiknife270mm_10.6_red.jpg?v=1684924612"},{"product_id":"sp-sakimaru-sujihiki-knife-270mm-10-6","title":"Sakimaru Sujihiki Knife 270mm (10.6\").","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Sakimaru\u003c\/strong\u003e is a variant of the Tokohiki with a sharp pointed tip rather than the typical square end of the Tokohiki that is blunt and not sharpened.\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44947116228916,"sku":"NIGSPG2MTSAKSUJ270-2","price":460.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3853.NigaraSG2migakitsuchimesakimarusujihikiknife270mm_10.6_.blue.jpg?v=1684924539"},{"product_id":"gyuto-210mm-8-20","title":"Gyuto 210mm (8.2')","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas 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 VG10 steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVG10\u003c\/b\u003e is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Gyuto\u003c\/b\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e152g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eEbony mono\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e135mm (5.3')\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e215mm (8.4)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e49mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e1.4mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eDamascus Vg10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e60-61\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara Vg10 Damascus Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":56295818756479,"sku":null,"price":195.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2045.heic?v=1761590177"},{"product_id":"gyuto-240mm-9-15","title":"Gyuto 240mm (9.4')","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas 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 VG10 steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVG10\u003c\/b\u003e is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Gyuto\u003c\/b\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e205g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eEbony mono\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e140mm (5.5')\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e245mm (9.5')\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e53mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eDamascus Vg10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e60-61\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara Vg10 Damascus Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":56295831470463,"sku":null,"price":215.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2053.heic?v=1761590890"},{"product_id":"nakiri-165mm-6-5","title":"Nakiri 165mm (6.5')","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas 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 VG10 steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVG10\u003c\/b\u003e is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe nakiri’s \u003c\/b\u003erectangular, 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\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e185g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eEbony Mono\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e164mm (6.45\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e50mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eDamascus Vg10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e60-61\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara Vg10 Damascus Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":56296020443519,"sku":null,"price":165.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2062.heic?v=1761591466"},{"product_id":"santoku-180mm-16","title":"Santoku 180mm (7')","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas 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 VG10 steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVG10\u003c\/b\u003e is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. 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The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e151g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eEbony Mono\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e180mm (7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e49mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eDamascus Vg10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e60-61\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara Vg10 Damascus Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":56296080179583,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2078.heic?v=1761592870"},{"product_id":"santoku-180mm-17","title":"Santoku 180mm (7')","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas 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 wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAogami\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Santoku\u003c\/b\u003e is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. 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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 VG10 steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVG10\u003c\/b\u003e is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe gyuto\u003c\/b\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Kiritsuke\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ehas 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. 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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 VG10 steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVG10\u003c\/b\u003e is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Petty\u003c\/b\u003e The Petty knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. 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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 VG10 steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVG10\u003c\/b\u003e is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Bunka\u003c\/b\u003e is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. 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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.\u003c\/p\u003e\n\u003cp\u003eNigara crafted a striking line of knives featuring a hard \u003cb\u003eAogami\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb style=\"font-size: 0.875rem;\"\u003eThe nakiri’s \u003c\/b\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003erectangular, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKiritsuke\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e180g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eEbony Mono\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e127mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e183mm (7.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e51mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eAogami super (blue super)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara AS Tsuchime","offers":[{"title":"Default Title","offer_id":56296454619519,"sku":null,"price":215.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2109.heic?v=1761597170"},{"product_id":"sujihiki-255mm-11","title":"Sujihiki 255mm (10')","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas 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 SG2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDeveloped by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eThe Sujihiki is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case, this knife sees a kiritsuke style tip which aids in finer detailed work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e280g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eTurquoise Trustone Yo Handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e133mm (5.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e254mm (10\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e40mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2 Powder steel with stainless cladding \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e","brand":"Nigara SPG2 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":56305691296127,"sku":null,"price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2135.heic?v=1761731225"},{"product_id":"sakimaru-sujihiki-270mm-10-6","title":"Sakimaru Sujihiki 270mm (10.6')","description":"\u003cp\u003eNigara 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 SG2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sakimaru\u003c\/strong\u003e is a variant of the Tokohiki with a sharp pointed tip rather than the typical square end of the Tokohiki that is blunt and not sharpened.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e163g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eWenge wood with black buffalo horn ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e145mm (5.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e272mm (10.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e40mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2 Powder steel with stainless cladding \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara SPG2 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":56305844879743,"sku":null,"price":315.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2158.heic?v=1761732309"},{"product_id":"kiritsuke-gyuto-240mm-9-7","title":"Kiritsuke Gyuto 240mm (9.5')","description":"\u003cdiv id=\"shopify-section-template--18796898746676__main\" class=\"shopify-section\"\u003e\n\u003csection data-section-id=\"template--18796898746676__main\" data-section-type=\"product-template\" id=\"content\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\u003cform method=\"post\" action=\"https:\/\/knivesforchefs.co.uk\/cart\/add\" id=\"product_form_8239978512692\" class=\"product-details\" enctype=\"multipart\/form-data\" data-product-form=\"\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv class=\"product-details__description\" data-rich-text-area=\"\"\u003e\n\u003cp\u003e\u003cb\u003eThe Gyuto\u003c\/b\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e247g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eAcrylic Yo handle (western)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e133mm (5.24')\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e243mm (9.57')\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e53mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eSG2\/R2 Powder stainless steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"shopify-section-template--18796898746676__da389ac5-b9eb-4280-939d-664512896b0f\" class=\"shopify-section pxu-lia-section--play\"\u003e\n\u003cdiv data-section-id=\"template--18796898746676__da389ac5-b9eb-4280-939d-664512896b0f\"\u003e\n\u003csection class=\"rich-text\n      \n        no-section-border\"\u003e\n\u003cdiv class=\"rich-text__wrapper pxu-lia-block pxu-lia-block--play\"\u003e\n\u003cdiv class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":56305963696511,"sku":null,"price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2142.heic?v=1761732761"},{"product_id":"sakimaru-sujihiki-300mm-11-8","title":"Sakimaru Sujihiki 300mm (11.8')","description":"\u003cp\u003eNigara 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 SG2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sakimaru\u003c\/strong\u003e is a variant of the Tokohiki with a sharp pointed tip rather than the typical square end of the Tokohiki that is blunt and not sharpened.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e181g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eWenge wood with black buffalo horn ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e140mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e302mm (11.89\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e41mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2 Powder steel with stainless cladding \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":56306041192831,"sku":null,"price":340.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2150.heic?v=1761733670"},{"product_id":"kiritsuke-sujihiki-255mm-10","title":"Kiritsuke Sujihiki 255mm (10')","description":"\u003cdiv class=\"shopify-section\" id=\"shopify-section-template--18796946260276__main\"\u003e\n\u003csection id=\"content\" data-section-type=\"product-template\" data-section-id=\"template--18796946260276__main\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\u003cform data-product-form=\"\" enctype=\"multipart\/form-data\" class=\"product-details\" id=\"product_form_8239985557812\" action=\"https:\/\/knivesforchefs.co.uk\/cart\/add\" method=\"post\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv data-rich-text-area=\"\" class=\"product-details__description\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003e\u003cspan\u003ehas 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 SG2\/R2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"shopify-section pxu-lia-section--play\" id=\"shopify-section-template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003cdiv data-section-id=\"template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003csection class=\"rich-text\n      \n        no-section-border\"\u003e\n\u003cdiv class=\"rich-text__wrapper pxu-lia-block pxu-lia-block--play\"\u003e\n\u003cdiv class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e165g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eChittum burl with resin\/ acrylic spacer (Letshandlethis custom)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e142mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e257mm (10.12\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e39mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.5mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2\/R2 49 layer Damascus \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nigara Anmon Damascus SPG2","offers":[{"title":"Default Title","offer_id":56306131566975,"sku":null,"price":500.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2174.heic?v=1761734753"},{"product_id":"kiritsuke-sujihiki-255mm-11","title":"Kiritsuke Sujihiki 255mm (10')","description":"\u003cdiv class=\"shopify-section\" id=\"shopify-section-template--18796946260276__main\"\u003e\n\u003csection id=\"content\" data-section-type=\"product-template\" data-section-id=\"template--18796946260276__main\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\u003cform data-product-form=\"\" enctype=\"multipart\/form-data\" class=\"product-details\" id=\"product_form_8239985557812\" action=\"https:\/\/knivesforchefs.co.uk\/cart\/add\" method=\"post\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv data-rich-text-area=\"\" class=\"product-details__description\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003e\u003cspan\u003ehas 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 SG2\/R2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"shopify-section pxu-lia-section--play\" id=\"shopify-section-template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003cdiv data-section-id=\"template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003csection class=\"rich-text\n      \n        no-section-border\"\u003e\n\u003cdiv class=\"rich-text__wrapper pxu-lia-block pxu-lia-block--play\"\u003e\n\u003cdiv class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e165g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eStabilised black ash burl with corian spacer (Letshandlethis custom)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e142mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e257mm (10.12\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e39mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.5mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2\/R2 49 layer Damascus \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nigara Anmon Damascus SPG2","offers":[{"title":"Default Title","offer_id":56306134286719,"sku":null,"price":500.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2182.heic?v=1761735098"},{"product_id":"kiritsuke-sujihiki-255mm-12","title":"Kiritsuke Sujihiki 255mm (10')","description":"\u003cdiv class=\"shopify-section\" id=\"shopify-section-template--18796946260276__main\"\u003e\n\u003csection id=\"content\" data-section-type=\"product-template\" data-section-id=\"template--18796946260276__main\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\u003cform data-product-form=\"\" enctype=\"multipart\/form-data\" class=\"product-details\" id=\"product_form_8239985557812\" action=\"https:\/\/knivesforchefs.co.uk\/cart\/add\" method=\"post\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv data-rich-text-area=\"\" class=\"product-details__description\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003e\u003cspan\u003ehas 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 SG2\/R2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. 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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 SG2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sakimaru\u003c\/strong\u003e is a variant of the Tokohiki with a sharp pointed tip rather than the typical square end of the Tokohiki that is blunt and not sharpened.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. 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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 wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super Blue\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Santoku\u003c\/b\u003e is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. The meaning of Santoku is the “three virtues” in Japanese and is a reference to its multi purpose and versatility. It can be used to prepare fish, chicken and most fruits and vegetables but is too small for large food items like watermelons and bigger cuts of meat. The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e165g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eMono African Ebony\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e180mm (7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e49mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e Aogami super (Blue super) with stainless cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62-63\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara AS Tsuchime","offers":[{"title":"Default Title","offer_id":56819135971711,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4499.heic?v=1769072962"},{"product_id":"petty-150mm-5-20","title":"Petty 150mm (5.9\")","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas 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 wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super Blue\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe Petty knife\u003c\/strong\u003e is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWeight: \u003c\/strong\u003e83\u003cspan style=\"font-size: 0.875rem;\"\u003eg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eMono African Ebony\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e115mm (4.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e150mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e30mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e1.7mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e Aogami super (Blue super) with stainless cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62-63\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara AS Tsuchime","offers":[{"title":"Default Title","offer_id":56819151208831,"sku":null,"price":180.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4508.heic?v=1769073668"},{"product_id":"gyuto-210mm-8-24","title":"Gyuto 210mm (8.2\")","description":"\u003cdiv class=\"shopify-section\" id=\"shopify-section-template--18796946260276__main\"\u003e\n\u003csection id=\"content\" data-section-type=\"product-template\" data-section-id=\"template--18796946260276__main\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\u003cform data-product-form=\"\" enctype=\"multipart\/form-data\" class=\"product-details\" id=\"product_form_8239985557812\" action=\"https:\/\/knivesforchefs.co.uk\/cart\/add\" method=\"post\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv data-rich-text-area=\"\" class=\"product-details__description\"\u003e\n\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003e\u003cspan\u003ehas 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 SG2\/R2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003eThe gyuto\u003c\/b\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e175g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"shopify-section pxu-lia-section--play\" id=\"shopify-section-template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003cdiv data-section-id=\"template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003csection class=\"rich-text\n      \n        no-section-border\"\u003e\n\u003cdiv class=\"rich-text__wrapper pxu-lia-block pxu-lia-block--play\"\u003e\n\u003cdiv class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eMono African ebony Wa handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e135mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e194mm (7.6\") Cutting edge \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e48mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e1.9mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2\/R2 49 layer Damascus \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nigara Anmon Damascus SPG2","offers":[{"title":"Default Title","offer_id":56822312173951,"sku":null,"price":480.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4626.heic?v=1769104179"},{"product_id":"santoku-180mm-22","title":"Santoku 180mm (7\")","description":"\u003cdiv id=\"shopify-section-template--18796946260276__main\" class=\"shopify-section\"\u003e\n\u003csection data-section-id=\"template--18796946260276__main\" data-section-type=\"product-template\" id=\"content\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv class=\"product-details__description\" data-rich-text-area=\"\"\u003e\n\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003e\u003cspan\u003ehas 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 SG2\/R2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Santoku is a versatile, all-purpose knife that excels in precision cutting, making it a staple in both professional and home kitchens. The name “Santoku” translates to “three virtues,” referring to its ability to handle slicing, dicing, and chopping with ease. With its shorter, wider blade and a flat cutting edge, the Santoku is designed for a more up-and-down chopping motion, making it an excellent alternative to the Gyuto, especially for those who prefer a more compact knife.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eUnlike a Gyuto, which has a pronounced curve for rocking cuts, the Santoku features a straighter edge, allowing for clean, precise cuts with minimal horizontal movement. The sheep’s foot tip provides extra control for delicate slicing, while the wide blade makes it easy to scoop up chopped ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eSG2 (R2)\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"shopify-section-template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\" class=\"shopify-section pxu-lia-section--play\"\u003e\n\u003cdiv data-section-id=\"template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003csection class=\"rich-text\n      \n        no-section-border\"\u003e\n\u003cdiv class=\"rich-text__wrapper pxu-lia-block pxu-lia-block--play\"\u003e\n\u003cdiv class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e159g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eMono African ebony Wa handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e167mm (6.5\") Cutting edge \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e49mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e1.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2\/R2 49 layer Damascus \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nigara Anmon Damascus SPG2","offers":[{"title":"Default Title","offer_id":56822923526527,"sku":null,"price":440.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4638.heic?v=1769111416"},{"product_id":"bunka-180mm-11","title":"Bunka 180mm (7\")","description":"\u003cdiv class=\"shopify-section\" id=\"shopify-section-template--18796946260276__main\"\u003e\n\u003csection id=\"content\" data-section-type=\"product-template\" data-section-id=\"template--18796946260276__main\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv data-rich-text-area=\"\" class=\"product-details__description\"\u003e\n\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003e\u003cspan\u003ehas 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 SG2\/R2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003eThe Bunka\u003c\/strong\u003e is the ultimate bad ass as its a multipurpose knife that sits between the Nakiri and a Gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eSG2 (R2)\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"shopify-section pxu-lia-section--play\" id=\"shopify-section-template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003cdiv data-section-id=\"template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003csection class=\"rich-text\n      \n        no-section-border\"\u003e\n\u003cdiv class=\"rich-text__wrapper pxu-lia-block pxu-lia-block--play\"\u003e\n\u003cdiv class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e159g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eMono African ebony Wa handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e167mm (6.5\") Cutting edge \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e47mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e1.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2\/R2 49 layer Damascus \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nigara Anmon Damascus SPG2","offers":[{"title":"Default Title","offer_id":56822925951359,"sku":null,"price":440.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4646.heic?v=1769112269"},{"product_id":"kiritsuke-petty-150mm-5-9","title":"Kiritsuke petty 150mm (5.9\")","description":"\u003cdiv class=\"shopify-section\" id=\"shopify-section-template--18796946260276__main\"\u003e\n\u003csection id=\"content\" data-section-type=\"product-template\" data-section-id=\"template--18796946260276__main\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv data-rich-text-area=\"\" class=\"product-details__description\"\u003e\n\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003e\u003cspan\u003ehas 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 SG2\/R2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe petty \u003c\/strong\u003eknife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eSG2 (R2)\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"shopify-section pxu-lia-section--play\" id=\"shopify-section-template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003cdiv data-section-id=\"template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003csection class=\"rich-text\n      \n        no-section-border\"\u003e\n\u003cdiv class=\"rich-text__wrapper pxu-lia-block pxu-lia-block--play\"\u003e\n\u003cdiv class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e76g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eMono African ebony Wa handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e115mm (4.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e140mm (5.5\") Cutting edge \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e31mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e1.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2\/R2 49 layer Damascus \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nigara Anmon Damascus SPG2","offers":[{"title":"Default Title","offer_id":56822947021183,"sku":null,"price":380.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4655.heic?v=1769113347"}],"url":"https:\/\/knivesforchefs.co.uk\/collections\/nigara.oembed?page=3","provider":"Knives for Chefs","version":"1.0","type":"link"}