Description & specifications
Nigara Hamono from the Aomori region of Japan is a very interesting forge. The main blacksmith, Go Yoshizawa is probably one of the most innovative in the game. He keeps pushing and exploring new methods and ways to display his amazing craft. The result of his distinctive way of working can be seen especially in his "Trollkiller", "Anmon" and "Kurozome" knives.
These knives are a little more 'simple' than the ones mentioned above. They are made with Aogami Super (blue super) in the core, which is hardened to 63-64 HRC surrounded by a stainless cladding. Although the finish is not as complex as some of their other products, it is still definitely something to notice. They are finished with a relatively dark migaki and very eye-catching tsuchime at the top of the blade, which meets a super nice kasumi further down towards the egg.
This knife is a gyuto, which is also popularly just called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
| Brand/series | Nigara Hamono AS |
| Type |
Gyuto/Chef's knife |
|
|
Aogami Super & Stainless Cladding |
|
|
50/50 |
|
|
Japanese WA-Stock of walnut and buffalo horn ferrule |
|
|
NO |
|
|
63-64 |
|
Specs (May vary slightly because the knife is handmade) |
Length: 210mm. Height: 48mm. Weight: 150g. Width out of the handle: 2.3mm. |
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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