21cm Nigara Hamono Migaki Tsuchime SG2 handmade Japanese chef knife turquoise handle

Nigara Hamono is a renowned Japanese forge with almost 350 years of history. Originally, it forged swords for samurai during the Edo era. This precious know-how, passed down through generations, is preserved today by the 8ᵉ generation of the Yoshizawa family.

Proud of its heritage, this forge perpetuates traditional methods while partnering with artisans of exceptional skill. Located in Hirosaki, northern Japan, Nigara Hamono offers a wide selection of handcrafted knives, combining classic Japanese designs with more innovative creations, as seen here!

A fine blade for efficient cutting

This chef's knife is made using the San Maï technique, which means "three layers" in Japanese. This method consists of inserting a hard steel core between two layers of softer steel (one layer being folded on itself). The result is a blade with an excellent balance of hardness and optimum core protection.

The core of this blade is made from Japanese SG2 steel, a high-performance powder-metallurgy alloy developed by Takefu Special Steel. With a carbon content of around 1.3%, this steel ensures high hardness, which in turn guarantees greater efficiency and durability of the blade's cutting edge. This Japanese kitchen knife achieves a hardness of 63HRC on the Rockwell scale, offering a cutting edge that's both precise and durable!

SG2 steel also contains around 15% chromium, enhancing its resistance to corrosion. However, even with this protection, careful maintenance is necessary to avoid oxidation.

One of SG2's major assets is its microstructure. Thanks to the "purity" of its composition, the micro-carbides are evenly distributed, increasing the blade's resistance to wear while minimizing the risk of micro-cracking.

The blade's flat grind gives it a razor-sharp, razor-sharp edge. In addition to its sleek, clean lines, this type of grind is relatively easy to sharpen and remarkably robust.

The San Maï is finished with a layer of softer stainless steel that wraps around the central core, giving the blade both flexibility and strength while preventing it from becoming too flexible. This layer helps reduce the risk of breakage during use. In addition to its technical qualities, the San Maï also stands out for its aesthetics, with an elegant wave visible along the edge, obtained by superimposing the different steels.

The blade has been carefully polished ("Migaki"), giving it an extra refined touch. Its hammering (known as"Tsuchime") is unique, in hexagonal patterns, giving it a distinctive appearance that is rare in artisan cutlery. To underline its authenticity, kanji hand-engraved by the craftsman add character to the whole.

A Japanese chef's knife with an original handle

The handle of this Nigara knife is made of green turquoise stone, a durable and resistant material. Its high density enables it to withstand humidity, an important asset in the kitchen. Turquoise, with its green hue and elegant veining, is also prized for its spiritual qualities, said to offer protection and soothing. It's important to note that, due to its stone handle, this gyuto knife is slightly heavier than average, ensuring a solid, sure grip.

This western-shaped handle is designed to fit all cooks, whether right- or left-handed, offering an ergonomic grip and optimum comfort, even during long kitchen sessions!

To ensure that your Nigara knife is perfectly balanced, a stainless steel bolster has been integrated at the junction between the blade and the handle. In addition, two mosaic rivets securely attach the handle to the full tang blade, ensuring strength and durability.

Your SG2 steel knife should be cared for by hand, using a sponge and mild detergent. After each wash, it is important to dry it thoroughly to remove all traces of moisture, then store it in a dry place. Do not put in the dishwasher, or leave to soak in water.

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