Nigara Kurozome Kiritsuke Yanagiba Aogami #2 Damascus 300mm (11.8″) Discount

Description

Nigara Kurozome Kiritsuke Yanagiba Aogami #2 Damascus 300mm (11.8″)

Nigara Kurozome Kiritsuke Yanagiba Aogami #2 Damascus 300mm (11.8″) is a traditional single-bevel Japanese knife used for preparing fish, especially sashimi and nigiri sushi. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts.

The quality and craftsmanship of this knife is simply superb – from the beautifully polished choil to the unique damascus pattern that surrounds the spine of the blade and extends to its back. The outer layers of the blade have a pearl mosaic-like appearance, which you won’t find often – even in the most high-end blades. With this knife, the Nigara Hamono smithy has again confirmed its status as one of the most exclusive and eminent knife makers in Japan!

BLADE SHAPE:
Yanagiba (literally ‘willow’, as its shape is reminiscent of a willow leaf) is one of the three traditional Japanese knives (besides deba and usuba), and it’s used for slicing raw fish. They have a single bevel, which can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible. Yanagiba knives are usually 240-360 mm long, which allows the user to slice the sashimi in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.

Another feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip.

STEEL:
Aogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly ( read more about knife maintenance here).
Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

LAMINATION:
The hard core of the knife is composed of a hard core (forming the cutting edge) and a softer, external layer of soft iron, a cladding we call ni-mai lamination. The outer layer of softer steel forms a “shinogi” line along the entire edge of the blade. The shinogi line represents the border between the harder, inner steel and the outer layer of softer steel. The Ni-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.

GEOMETRY:
It has a single bevel (asymmetrical) blade and has a chisel bevel grind As such, the blade and handle are not suited for left-handed people but right-handed users only. The profile of the blade is superb with a deep ground urasuki and a very fine secondary angle. The profile of the blade and the gradual tapering of it are crafted to perfection. Single bevel blades make extremely precise cuts and are easy to resharpen.

BLADE FINISH:
The Nigara Kurozome line has a hand-forged blade with a unique damascus pattern showcasing the spiral pattern of intertwining layers. The blade is etched for added dramatic contrast between the different steels.

HANDLE:
The traditional Japanese (Wa) style handle is octagonal in shape and is made of teak wood with a water buffalo horn ferrule. The symmetrical handle embodies the minimalistic Japanese aesthetic.

BLACKSMITH:
Nigara Hamono is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono’s rich history and artistry.

For more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.

While sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.

With their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. 

The current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.