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Step into the world of Japanese paper cutting
17 cm Damascus blade: layered steels for enhanced performance
SG2 Japanese powdered steel core: approximately 1.3% carbon
Hardness 63 HRC: Excellent edge retention
Damascened surface: unique patterns on each piece
Handle made of stabilized birch wood—with a contrasting white inlay
Octagonal shape: comfortable grip for everyone
Handcrafted in Hirosaki, Japan
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The blade is crafted from layers of steel, creating a damascened surface with unique patterns. Each piece thushas its own distinctive appearance, with an elegant finish that highlights the blacksmith’s craftsmanship.
Its core is made of SG2 powdered steel, also known as R2, which contains approximately 1.3% carbon. This composition results in a fine edge that performs exceptionally well for slicing, chopping, or dicing vegetables. The hardness of 63 HRC ensures excellent edge retention over time, while maintaining a precise cut even with repeated use.
The 17-cm blade offers a well-balanced size: compact enough for precise work, yet large enough to handle bulky vegetables. Its relatively straight profile is particularly well-suited for vertical cutting motions and pushing cuts. The nakiri shape is traditionally associated with vegetable preparation, while its kiritsuke tip provides greater precision for detailed work.
The handle is made of stabilized birch, a wood prized for its natural appearance and durability in everyday use. The stabilization process enhances its consistency and longevity while preserving the wood’s natural grain patterns.
A white inlay creates a contrasting transition between the handle and the blade. This finish adds a touch of brightness to the overall design and highlights the craftsmanship of the piece, without distracting from the damascene patterns.
The octagonal shape ensures a comfortable grip for both right- and left-handed users. Its edges allow for better finger placement and natural control over the blade’s orientation while cutting. This design also promotes a stable grip during long preparation sessions.
Use this knife on a wooden cutting board or one made of a soft material. Glass, stone, or ceramic surfaces may damage the blade. Avoid very hard foods, bones, and frozen items.
Wash the knife by hand with a soft sponge, then dry it immediately. Dishwasher use is not recommended due to impact, heat, and harsh detergents. To maintain the blade’s sharpness, use a Japanese whetstone suitable for hard steels. Then store the knife in a knife block or on a protected magnetic strip.
Nigara Hamono is based in Hirosaki, in Aomori Prefecture, in northern Japan. The company carries on an ancient blacksmithing tradition associated with the production of Japanese blades. Its business has since expanded to include kitchen knives, with a focus on modern steels and handcrafted finishes.
Nigara knives thus combine traditional forging methods with the use of high-performance steels such as SG2. The process of creating the damascene finish requires a series of precise steps to bring out the blade’s patterns while preserving its cutting qualities.
To complete your collection, explore our selection of Japanese knives and choose the right model for every task.
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