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Nigara aogami#2 honyaki sakimaru takohiki 300mm

Nigara aogami#2 honyaki sakimaru takohiki 300mm

¥115,000 JPY
¥115,000 JPY
Sale Sold out
Introducing the aogami#2 honyaki sakimaru crafted by the skilled hands of Tsuyoshi Yoshizawa. This blade is the result of a meticulous forging process, where a single piece of steel is differentially heat-treated. The hira has a polished, mirror-like finish. Completing this sakimaru is an octagonal ebony handle, adorned with a blonde horn ferrule and a silver spacer. This knife is an exquisite choice for professional sushi chefs and discerning culinary enthusiasts alike.

❖ For 350 years, Nigara Hamono, originating as sword makers for the Tsugaru clan, has preserved the art of Japanese swordsmithing across eight generations. Their legendary 5th generation blacksmith, Kunitoshi Nigara, is celebrated as a national treasure. Today, 8th generation blacksmith Tsuyoshi Yoshizawa evolves family traditions with unique knives. Located in Hirosaki, Aomori Prefecture, they now focus on innovative kitchen cutlery, upholding a legacy of unparalleled craftsmanship.

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Brand: Nigara Hamono
Blacksmith: Tsuyoshi Yoshizawa (Go Yoshizawa)
Location: Aomori, Japan
Knife type: sakimaru
Finish: mirror finish on hira only

Construction type: honyaki
Steel: aogami#2 /blue#2

Overall length: 454mm
Blade length (heel to tip): 291mm
Blade height at heel: 38.5mm
Spine thickness at handle: 4.9mm
Spine thickness at heel: 4.5mm
Spine thickness at middle: 3.2mm
Spine thickness 1cm from the tip: 1.6mm
Weight: 279g

Edge/bevel: 50:50
Handle: octagonal ebony with blonde horn ferrule with silver spacer
Hand orientation: ambidextrous
Saya/ sheath: Not included

Note:
a. For the care and maintenance of Japanese knives, such as the Nigara aogami#2 honyaki sakimaru takohiki knife, please refer to our care guide below.
b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives.

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Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Care Guide

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