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A versatile Japanese blade with a distinct artisanal character!
15-cm damask blade: alternating layers of steel for superior performance
VG10 Japanese steel core with 1% carbon: clean cuts
Rockwell hardness of 60 HRC: long-lasting edge that’s easy to maintain
Tsuchime finish: wavy hammered pattern that reduces food sticking
Solid ebony handle: a sturdy and elegant material
Octagonal shape: comfortable, ambidextrous grip
Handcrafted in Hirosaki, Japan
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Handcrafted in Hirosaki, Japan, this Nigara Hamono Tsuchime Japanese utility knife combines a refined design with functionality tailored for everyday cooking. Its 15-cm blade offers a manageable size for slicing vegetables, preparing fruit, cutting tender meats, or making precise cuts on medium-sized foods.
The blade features a damask structure, formed by layering several layers of stainless steel around a core of Japanese VG10 steel. This steel contains approximately 1% carbon, a composition prized for its good balance between cutting finesse, wear resistance, and ease of maintenance.
With a hardness of 60 HRC on the Rockwell scale, the edge effectively retains its sharpness while still being suitable for sharpening on a whetstone.The flat grind promotes a smooth cut and precise contact with the cutting board.
The Tsuchime hammered finish, recognizable by its rippled pattern, creates slight gaps between the blade and the food. This allows the food to release more easily during cutting. The damascene pattern gives each blade a unique aesthetic. The hammered finish further enhances its visual identity, while maintaining a surface suitable for versatile use.
The handle of this Nigara Hamono artisanal utility knife is crafted from solid ebony, a dense wood whose hues and grain vary naturally from piece to piece. Each knife thus has its own unique appearance. Its understated finish harmoniously complements the patterns of the damascene blade.
Its octagonal shape naturally fits the hand and is suitable for both right- and left-handed users. This design makes it easy to orient the blade during food preparation. It also provides a stable grip during repeated cutting motions.
The ebony handle provides a sense of solidity and contributes tothe knife’soverall balance. The 15-cm length ensures good maneuverability, with enough length to work efficiently without taking up too much space on the cutting board. This knife is therefore suitable for a variety of tasks requiring precision and control.
Wash this knife by hand with a soft sponge, then dry it immediately. Do not put it in the dishwasher or let it soak, to preserve the steel and the ebony handle. Use the knife on a wooden cutting board or one made of a soft material. Avoid very hard foods, bones, and twisting motions. To maintain the edge, use a whetstone suitable for a hardness of 60 HRC. Store the blade in a knife block, a saya, or on a magnetic holder.
Nigara Hamono is located in Hirosaki, in Aomori Prefecture, in northern Japan. The forge boasts a history spanning more than 350 years: its origins date back to the Edo period, when it crafted swords for the Tsugaru clan. After World War II, the Nigara family shifted its focus to knife making. Sword production ceased in 1965.
Today, Tsuyoshi Yoshizawa represents the eighth generation of the family and works alongside his father, Toshi Yoshizawa. The techniques passed down from the sword forge are still applied in the crafting of kitchen knives. Nigara Hamono’s craftsmanship was recognized as a traditional craft of Aomori Prefecture in December 2007. The forge offers various construction methods and finishes, including damascened and hammered blades.
Check out our selection of handcrafted Japanese knives at Knifeleader.eu!
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