A 300mm gyuto handcrafted by Tsuyoshi Yoshizawa of Nigara Hamono. The blade is made of multilayers of aogami#2 and shirogami#2. The coreless blade is then differentially heat-treated to give it a resilient spine and a sharper edge. Unlike laminated knives, honyaki produces sharper and long lasting edge. The knife is etched, revealing the distinct steel layers and the hamon. It has a full convex grind on the front and a gentler convexity on the reverse.
❖ 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.
Overall length: 446mm Blade length (heel to tip): 286mm Blade height at heel: 55.2mm Spine thickness at handle: 5.9mm Spine thickness at heel: 5.0mm Spine thickness at middle: 2.5mm Spine thickness 1cm from the tip: 1.3mm Weight: 340g
Edge/bevel: 50:50 Handle: Hand orientation: ambidextrous Saya/ sheath: Not included
Note: a. For the care and maintenance of Japanese knives, such as the Nigara aogami#2 + shirogami#2 coreless honyaki 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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Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
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
