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Nigara  |  SKU: NG-ANVG10DM-KYA270

Nigara Anmon Ginsan Damascus K-tip Yanagiba 270 mm

$1,104.98 $1,299.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Nigara Anmon Ginsan
Weight 238 g | 8.4 oz
Edge Length 267 mm | 10 33/64″
Width @ Spine 3.6 mm | 9/64″
Width @ Mid 3.3 mm | 1/8″
Width @ 1cm from Tip 0.9 mm | 1/32″
Hardness (HRC)
Surface Finish Etched
Handle
Region Aomori
Best for
  • Enthusiasts
  • Collectors
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Nigara Kurozome Ginsan line as a member of the very popular and highly artistic Anmon family, has the same beautiful high contrast raindrop damascus pattern. This line only has traditional single bevel offerings, so I see it as the stainless alternative to the equally beautiful Anmon Blue 2 line.

    The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power.

    However, a interview with the Toshiju Yoshizawa reveals the personal inspiration for him, he said it was Andy Warhol's painting of John Lennon, specifically the fascinating distortion in his glasses that lead him to this design.

    The pattern we see on this line is similar to the pattern on the SG2 line: dense yet highly identifiable. The matte surface combines with the Kurozome finish really enhances the contrast between the darker and brighter steels. As this line constist only single bevel knives, the blades all have a secondary bevel, so these blades can ba sharpend without damaging the beautiful finish that Nigara have put on.

    The artistic look is backed up with solid performance, as the core steel of this line, the Ginsan steel has a complete stainlessness, while being quite easy to sharpen, thanks to the composition of low alloy except chromium. I see this line as a good line for enthusiasts and collectors, who want that one nice looking Yanagiba at home that can also be used occationally.

    Pros Cons
  • Great artistic
  • Highly collectable
  • Excellent fit and finish
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  • High budget
  • Etched damascus can be hard to maintain
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
      7. Error: Steel nature unknown

    Nigara

    Based in the small yet beautiful city of Hirosaki in the northern prefecture of  Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi  (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Tsuyoshi Yoshizawa (吉澤 剛) supported by his father Toshiju Yoshizawa (吉澤 俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control. 

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    • Construction: Nimai- Stainless Damascus Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      Knifemaker in Japan have been encoporating newer features into their products, including the more traditional Nimai knives, damascus pattern and stainless steel were two of them. With the core steel completly exposed on the hollow-ground side, the stainless cladding cannot protect the core from rusting like it does on Sanmai constrction, this lead to the combination of stainless core steel and stainless cladding. With addition of damascus pattern, the Nimai knives with traditional design have never been this attractive and approachable.

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    • Finish: Etched

      The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

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    • Handle Specs

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