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Nigara  |  SKU: NG-B2HON-KY300WAVESP1

Nigara Blue 2 Honyaki Dual Hamon Kiritsuke Yanagiba 300mm

$3,500.00 $3,850.00
Tax included Shipping calculated at checkout.

Detailed Specifications
Line Nigara Honyaki
Profile Yanagiba
Bevel Type Single Bevel
Weight 308 g        10.86 oz
Edge Length 287 mm   .11.3 inch
Heel Height 41 mm     .1.61 inch
Width @ Spine 5.0 mm     0.2 inch
Width @ Mid 4.0 mm     0.16 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Honyaki
Hardness (HRC) 61 - 63
Surface Finish Etched
Handle triple spacer ebony
Region Aomori
Best for
  • Collectors
  • Enthusiasts
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    This particualr Nigara Honyaki Kirtsuke Yanagiba 300mm in Blue 2 steel, features the extremely rare dual hamon (wave and a straightline) design. This type of design is inspired from Nigara's rich history of Japanese sword making. 

    A highly collectible Japanese sashimi knife. 

    The Nigara Honyaki line, with their stunning etched finish and dynamic Hamon, finally start to arrive the shop in batches. These blades is another step up from the very popular Anmon(暗紋) line in terms of artistic value, which also put up a strong statement that Nigara shall glorify its 350 years of extensive sword forging history with this highly skill demanding practical art.

    The Honyaki line from Nigara is made with Hitachi White 1 or Blue 2 steel, these are the more pure carbon steels with the Blue 2 have a small amount of alloy content introduced to it, they are characterised by the ablility of getting a very keen edge, hold sharp for an extensive amount of time and be very easy to sharpen at the same time. Both steel belongs to the Hitach Yasugi Carbon Steel family, which is composed of different grade carbon steel, originally developed to replace the scarce Tamahagane - the steel smelted in a acient way to make all kinds of traditional edged tools, including the Katana.

    Once a regionally famous maker of Katana, Nigara as a brand have been passing down this craft for over 350 years, now headed by the 8th gen bladesmith Tsuyoshi Yoshizawa(吉澤 剛), the brand is making a comeback to this traditional skill with their Honyaki line, throught some remarkable artistic features that are reminiscent to traditionally forged Katana.

    The Honyaki knives are made in very similar ways to the katana, both involves extensive forging and differential hardening using clay. The shape and quality of Hamon(波紋, wavy pattern formed on the boundary of hardened edge and softer spine through applied clay)appeared on the Katana and Honyaki knives can often differentiate their artistic values. Often the kitchen knives are made with very regular pattern, with less dynamic look compare with Hamons found on Katana. However, some of the Nigara's Honyaki have clearly departed from this way and created much more dynamic Hamons with features like strong Nioi and Boushi that are very comparable with Katana. In terms of how wild the Hamon is, maybe Hashimoto's Honyaki is the only thing that is on par with these knives.

    Another feature that is unique to the Katana is the pattern formed when the Tamahagane are folded over and over, this process distribute the impurities and alloys evenly across the blade to obtain a uniform strength across the blade, as the result, different elements are stretched out along with the steel and lead to various types of patterns.

    Forged with a homogenous steel coming out of modern factory, the Nigara Honyaki blades requires no folding to gain the uniformity, but as they are hand forged into shape out of a billet, they need to get heated over and over under certain temperature, so they don't lose carbon content through oxidation. In this heating-forging process, the alloy content would precipitate out, as they get stretched with the forging of the blade, they will form pattern that is quite similar to the folding pattern on the Katana. This is called alloy banding, a phenomenon that can be found on only forged, not stamped blades.

    The alloy banding marks the intense labour and remarkable skill behind the creation of the blade and add another layer of texture onto the blade. The Nigara Honyaki line, with all the blades receive a etching finish, reveals the banding with a high contrast so they can be observed easily in all kinds of lighting condition. Combines with the unique Hamon, I can seeNigara's a intent to proudly show the skill they pocessed over the brand's long history.

    These precious blades will be sold as standalone items, please refer to the specific item for the spec and pictures.

    Pros Cons
  • Highly collectable
  • Great artistic
  • Excellent fit and finish
  • High budget
  • Need extra care

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural 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. Oil the (carbon) knife if storing for an extended period of time to prevent rust.


    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. 

    • Profile: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.


      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

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    • Construction: Honyaki

      In Japanese kitchen knives, "honyaki" (本焼) denotes a traditional forging method where the blade is crafted entirely from high-carbon steel, often white or blue steel. Mimicking samurai sword craftsmanship, honyaki knives are either oil-quenched or water-quenched. Water-quenching produces an extremely hard yet brittle blade, requiring exceptional skill to achieve without cracking. Oil-quenching is more forgiving, offering a balance between hardness and resilience. Both techniques yield knives with sharp, enduring edges. Due to the complexity of production, honyaki knives are prized for their unparalleled performance but are costly and challenging to maintain, appealing mainly to expert chefs or serious knife enthusiasts.

      Normally the hardness of Honyaki blades is HRC 1 to 2 higher than non-honyaki blades.

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    • Handle Specs

      Profile: Octagonal WA


      • Ebony
      • Marble / Blonde Horn
      • Black Buffalo Horn

      Theis Wa handle design is renowned for its elegant, classic design, making it a sought-after feature in premium knives. This particular handle showcases a triple nickel copper spacer, adding a touch of sophistication. The handle itself is crafted from high-quality ebony, complemented by a horn ferrule that can be either black buffalo horn or a stunning blonde/marble buffalo horn. This meticulous combination of materials not only enhances the knife's aesthetic appeal but also ensures durability and a comfortable grip, making it a favorite among discerning chefs and knife enthusiasts.

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    Nigara Blue 2 Honyaki Dual Hamon Kiritsuke Yanagiba 300mm

    $3,500.00 $3,850.00

    This particualr Nigara Honyaki Kirtsuke Yanagiba 300mm in Blue 2 steel, features the extremely rare dual hamon (wave and a straightline) design. This type of design is inspired from Nigara's rich history of Japanese sword making. 

    A highly collectible Japanese sashimi knife. 

    View product