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Choose a Japanese knife that’s not only beautiful but, above all, effective
17-cm San Mai blade: three alternating layers of steel
SG2 powdered steel core: approximately 1.3% total carbon content
Excellent edge retention thanks to a hardness of 63 HRC on the Rockwell scale
Stainless steel top layer: enhanced corrosion resistance on the lathe
Honeycomb-patterned finish: blade with a unique surface texture
Teak handle—dark buffalo horn bolster
Octagonal shape: comfortable, ambidextrous grip
Handcrafted in Hirosaki, Japan
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This handcrafted Japanese Bunka knife features a 17-cm blade made of SG2 powder steel, a unique hammered finish, and a teak handle. Made in Hirosaki, Japan, it embodies the traditions of Japanese cutlery while offering a design suited for everyday food preparation. Its Bunka profile features a practical, angular tip for precise cuts, while its versatile blade is suitable for vegetables, boneless meats, and fish.
The 17-cm blade features a San Mai structure, a Japanese construction method that combines three layers of steel. The central core is made of SG2 powdered steel, also known as R2, with a carbon content of approximately 1.3%. This composition produces a fine, even edge ideal for clean cuts.
With a hardness of 63 HRC, the steel effectively retains its sharpness. However, this high hardness requires careful handling: avoid twisting, side impacts, and cutting very hard foods.
The outer layers of stainless steel form a protective barrier around the core and enhance corrosion resistance. The blade also features a Tsuchime-style hammered finish, with a pattern resembling a honeycomb. The raised patterns create small air pockets between the steel and the food, which can reduce sticking while cutting. This textured surface also gives the blade a unique finish.
The handle is made of teak, a dense and sturdy wood prized for its natural feel and good resistance to moisture. Its warm hue creates a balanced contrast with the hammered blade and the dark bolster.
Its octagonal shape features multiple facets that allow your fingers to rest naturally. It provides a stable grip and is suitable for both right- and left-handed users. This ambidextrous design makes it easier to control the blade during precision cuts, especially when using the tip.
A dark buffalo horn bolster completes the junction between the handle and the blade.
Use this knife on a wooden cutting board or a soft surface. Glass, stone, or ceramic surfaces may damage the blade. Use it with a vertical or longitudinal cutting motion and avoid twisting the blade sideways.
After each use, wash the blade by hand with a soft sponge, then dry it immediately. Do not put it in the dishwasher due to the hardness of the steel, the teak handle, and the buffalo horn bolster. When sharpening, use a whetstone suitable for hard steels and maintain a consistent angle. Store it in a knife block, on a magnetic strip, or in a blade guard.
Nigara Hamono is located in Hirosaki, in Aomori Prefecture, in northern Japan. The company claims to carry on a centuries-old family tradition, whose origins are linked to blade work and sword making.
Today, the forge crafts kitchen knives by combining traditional Japanese cutlery techniques with modern steels and various surface treatments. Its collections include blades that are polished, hammered, and crafted using various metallurgical techniques. This approach allows the company to offer knives suited to contemporary uses while maintaining Japanese craftsmanship.
To complete your kitchen set, explore our selection of Japanese knives and choose the style that best suits your cooking needs.
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