Japanese elegance combined with versatility
This handcrafted 20cm Japanese Nigara Hamono Migaki Tsuchime SG2 teak-handled gyuto chef’s knife reflects the expertise of a Japanese forge renowned for its craftsmanship. Designed in Hirosaki, it combines traditional techniques with high-performance materials to meet the demands of modern cooking. Its gyuto shape, inspired by Western knives, allows for precise preparation of meat, fish, and vegetables. Its sleek design, enhanced by a distinctive hammered finish, makes it a piece that is as pleasant to use as it is to admire.
A high-performance blade for clean cuts
Featuring a 20-cm blade, this knife is built using the San Mai construction, which combines three layers of steel to balance performance and durability. The core is made of SG2 powdered steel, a Japanese alloy enriched with carbon (approximately 1.3%), prized for its fineness and its ability to maintain a sharp edge over time. Its hardness reaches approximately 63 HRC, ideal for precise and consistent cuts.
The outer layer of stainless steel provides effective protection against oxidation. The hammeredfinish witha honeycomb pattern reduces food sticking during cutting. This texture enhances comfort during use, particularly when preparing foods with high water content.
A natural handle designed for comfort
The handle is made of teak wood, known for its strength and good resistance to moisture. Its density ensures excellent durability while providing a comfortable feel in the hand.
Its octagonal shape ensures an intuitive and stable grip, suitable for both right- and left-handed users. It promotes good control of the knife, especially during repetitive motions.
A buffalo horn bolster reinforces the junction between the blade and the handle. This traditional element adds both strength and elegance, while ensuring a seamless transition between the materials.
Key Points to Remember
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- Carbon-enriched SG2 steel: durable and preciseedge
- San Mai construction: balance between rigidity and protection
- 63 HRC hardness: excellent edge retention
- Honeycomb hammering: reduces food adhesion
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- Stainless coating: better protection against corrosion
- Teak handle: moistureresistance and durability
- Octagonal shape: comfortable, ambidextrousgrip
- Handcrafted in Japan: meticulousfinish
Usage and Care Instructions
Use a cutting board made of wood or a soft material to preserve the blade’s sharpness. Wash your knife by hand after each use, then dry it immediately. Do not put it in the dishwasher.
Sharpen with a suitable whetstone to maintain an effective cut. Store it in an appropriate holder to protect the blade from impact and moisture.
Nigara Hamono: a forge with renowned craftsmanship
Located in Hirosaki, the Nigara Hamono forge carries on an ancient legacy rooted in the craft of Japanese sword-making. Today, it applies this expertise to kitchen knives by combining traditional techniques with modern steels.
The artisans craft patterns such as San Mai and offer a variety of finishes, including Tsuchime hammering. The use of high-performance steels like SG2 ensures that the knives meet today’s standards for precision and durability. Each knife reflects meticulous attention to detail and the quality of its construction.
Be sure to explore our complete selection of Japanese gyuto knives to find the perfect model for your kitchen!
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