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A small knife to help you create your best recipes
14-cmdamask blade: a versatile size for everyday cooking
SG2 Japanese powdered steel blade core: approximately 1.3% carbon
Hardness of 63 HRC: excellent long-term edge retention
Damascened surface: unique patterns on each knife
Handle made of stabilized birch wood—white spacer for contrast
Octagonal shape: ambidextrous grip
Handcrafted in Hirosaki, Japan
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Handcrafted in Hirosaki, in northern Japan, this blade combines a damask construction with an SG2 Japanese powdered steel core. Its 14-cm length offers a versatile size, suitable for cutting vegetables, fruits, boneless meats, fish, and medium-sized herbs.
The layering of multiple steel layers creates a damascene surface with unique patterns, while ensuring an ideal balance of the blade’s technical capabilities.
At the heart of this structure lies SG2 steel, also known as R2, containing approximately 1.3% carbon. This Japanese powdered steel produces a fine, exceptionally precise edge. It is ideal for mincing, slicing, and chopping when used with a suitable cutting board.
The hardness of 63 HRC ensures excellent edge retention. The blade thus remains sharp for longer between sharpenings, provided it is used with care.
The handle is made of stabilized birch, a material prized for its natural appearance and the unique variations in grain found in each piece. Stabilization involves impregnating the wood to improve its uniformity and resistance to changes caused by daily use.
This treatment preserves the wood’s warm appearance while resulting in a more stable handle. Birch feels pleasant in the hand and naturally follows the movements of cutting. Its color variations make each piece slightly different.
A white spacer creates a clean transition between the handle and the blade.
The octagonal shape is suitable for both right- and left-handed users. Its eight sides make it easier to position your fingers and allow for better control over the blade’s direction.
Use this knife on a wooden or soft plastic cutting board. Glass, stone, or ceramic surfaces can quickly damage the blade. Also avoid bones, frozen foods, and particularly hard items.
Wash the blade by hand with a soft sponge and regular dish soap, then dry it immediately with a clean cloth. Do not put it in the dishwasher due to the impact, heat, and harsh detergents.
To sharpen the knife, use a Japanese whetstone suitable for hard steels. Then store the knife in a block, a box, or on a protected magnetic strip to prevent it from coming into contact with other blades.
Nigara Hamono is based in Hirosaki, in Aomori Prefecture, in northern Japan. The company belongs to a lineage of blacksmiths whose history in the Tsugaru region dates back several centuries. The Nigara family was notably involved in the manufacture of swords before expanding its business to include other cutting tools.
Following a decline in demand for Japanese swords, the company adapted its forging expertise to the production of kitchen knives. Today, Nigara Hamono works with both traditional and modern steels, including SG2 powdered steel, to produce blades designed for precise culinary use.
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