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Nigara Hamono's expertise in your kitchen
17 cm Bunka Profile: Angled tip designed for precise cutting
Japanese VG10 steel core: approximately 1% carbon
Hardness 60 HRC: edge remains sharp with repeated use
Original hammered finish: food is less likely to stick
Ebony handle: a dense wood with excellent durability
Octagonal handle: natural control and ambidextrous comfort
Handcrafted in Hirosaki, northern Japan
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Handcrafted in Hirosaki, in northern Japan, this bunka knife combines traditional forging techniques with contemporary design. Its 17-cm blade offers a manageable size for precisely preparing vegetables, herbs, meat, and fish.
Its bunka profile is recognizable by its angular tip, ideal for fine cuts and tasks requiring precise control. The damascene finish and Tsuchime hammering give the blade a unique visual identity. This set will appeal to lovers of Japanese cutlery looking for a tool that’s as high-performing as it is beautiful!
The 17-cm blade is composed of multiple layers of steel stacked around a central core of Japanese VG10 steel. This damascene construction provides rigidity to the blade while creating elegant patterns that vary from piece to piece. It also enhances the set’s artisanal character.
VG10 contains approximately 1% carbon, a composition suited for crafting blades designed to maintain an effective edge over time. Its hardness of 60 HRC offers a good balance between a smooth cut, durability, and ease of maintenance. The blade remains effective for everyday use, provided you use a suitable cutting board and a proper cutting technique.
The Tsuchime hammering pattern features a distinctive wave-like design. These raised patterns create small separation zones between the blade and the food, which limits food from sticking during cutting. The damascene finish adds an extra decorative touch while maintaining a functional surface that is pleasant to use.
The handle is crafted from ebony, a dense wood known for its strength and durability. Its dark hue and understated appearance complement the damascene blade’s patterns naturally. This material also feels pleasant to the touch and offers an elegant finish.
Its octagonal shape promotes a stable and comfortable grip. It allows for better finger placement around the handle, while making it easier to control the blade during repeated cuts. This design is suitable for both right- and left-handed users.
Wash the knife by hand after each use with a soft sponge and a suitable dish soap. Dry it immediately with a clean cloth to preserve the steel and the wooden handle. Do not put it in the dishwasher, soak it for long periods, or use abrasive cleaners.
Use a wooden or soft plastic cutting board. Avoid glass, ceramic, and very hard surfaces, which may damage the blade. For maintenance, use a whetstone suitable for Japanese knives. Store the blade in a blade guard or on a magnetic strip, away from other utensils.
Nigara Hamono is located in Hirosaki, in Aomori Prefecture, in northern Japan. The family-run business has been in operation for several hundred years. As demand for Japanese swords declined, the forge’s craftsmanship was gradually applied to the production of cutting tools, and later, kitchen knives.
Today, the forge combines traditional techniques, materials research, and adaptation to modern uses. It manufactures kitchen knives, specialized blades, and various cutting tools. Its approach is based on the constant evolution of shapes, steels, and finishes, while preserving an identity rooted in the craft of Japanese blade-making.
Check out our selection of whetstones to keep your favorite knife sharp!
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