Nigara Hamono | SKU: NG-B2WIDM-SKM300

Nigara Blue 2 "Rentetsu" Wrought Iron Sakimaru Takobiki 300mm

Name: Nigara Blue 2 "Rentetsu" Wrought Iron Sakimaru Takobiki 300mm
Brand: Nigara Hamono
SKU: NG-B2WIDM-SKM300
Price: 2999.95 AUD
Availability: OutOfStock

$2,999.95

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Nigara Specials
Profile	Yanagiba
Bevel Type	Single Bevel
Weight	233 g 8.22 oz
Edge Length	292 mm .11.5 inch
Heel Height	38 mm .1.5 inch
Width @ Spine	3.8 mm 0.15 inch
Width @ Mid	3.0 mm 0.12 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	61 - 63
Surface Finish	Etched
Handle	Amboyna Octagonal Horn
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 Nigara Blue 2 Rentetsu Sakimaru Takobiki is a 300mm single bevel sashimi knife best fit for chefs preparing raw fish and seafood who require a reactive carbon steel blade with wrought iron cladding. Forged in Aomori by Go Yoshizawa, this knife features an Aogami #2 core hardened to 61-63 HRC and measures 292mm in edge length. The sakimaru takobiki profile serves the same precise slicing function as a yanagiba, utilising a long slender shape to produce clean cuts through protein with minimal cellular damage.

The blade construction is san-mai soft iron damascus clad with an etched surface finish, meaning the exterior layers are reactive carbon steel that requires immediate drying and light oiling after use to prevent oxidation. Aogami #2 contains tungsten and chromium additions which improve toughness and edge retention while maintaining ease of sharpening on whetstones. This 233g knife has a spine thickness of 3.8mm at the heel, tapering to 1.0mm at the tip, providing the geometry necessary for single bevel slicing tasks. The combination of traditional Tsugaru forging heritage and modern metalworking technology results in a specialised tool for professional sashimi preparation.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

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 Go 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.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Handle Specs
Profile: Octagonal WA
Material:
- Ambonya Burl
TBA
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