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.
This knife is made in honyaki construction, which means it is a piece of steel, in this case Shirogami 1, which has been differentially hardened. You do this by putting clay on the back of the knife before hardening the knife. The clay causes the back of the knife to cool down more slowly, so that it becomes soft in the back and gives stability to the knife. The edge, where there is no clay on it, cools down faster and therefore becomes harder in the steel. This process also creates a lot of stress in the steel during hardening, which causes many honyakis to break during production. For this reason, honyakis cost significantly more than normal 3 ply knives. The combination of the softer back and hard edge gives a unique cutting experience that is very different from other knives.
In this case, the hamon (hardening line from the clay) is shaped like Mt. Fuji on both sides
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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.
This knife is made in honyaki construction, which means it is a piece of steel, in this case Shirogami 1, which has been differentially hardened. You do this by putting clay on the back of the knife before hardening the knife. The clay causes the back of the knife to cool down more slowly, so that it becomes soft in the back and gives stability to the knife. The edge, where there is no clay on it, cools down faster and therefore becomes harder in the steel. This process also creates a lot of stress in the steel during hardening, which causes many honyakis to break during production. For this reason, honyakis cost significantly more than normal 3 ply knives. The combination of the softer back and hard edge gives a unique cutting experience that is very different from other knives.
In this case, the hamon (hardening line from the clay) is shaped like Mt. Fuji on both sides
When buying the blade, you get an optional handle, custom handles that we build ourselves from scratch, according to your wishes, also apply.
| Brand/series | Nigara Mizu-Honyaki (Water Cured) |
| Type | Kiritsuke Yanagiba |
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Honyaki - Shirogami 1 |
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100/0 To the Right |
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Only Blade - Comes with Optional Handle |
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NO |
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63-64 |
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Specs (Blade Only) (May vary slightly because the knife is handmade) |
Length: 330mm. Height: 42mm. Weight: 233g. Width out of the handle: 4.5mm. |
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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