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Nigara  |  SKU: NIGARA_ANMONB2_SAKIMARU330

Nigara Anmon Kurozome Blue 2 Damascus Sakimaru Takobiki Yanagiba 330mm

$1,099.00
Tax included Shipping calculated at checkout.

K&S Price: AU $1,099.00* inc. tax , vs:
Knifewear CA AU $1723.0 -56.78%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-05-25T01:01:23Z

Detailed Specifications
Line Nigara Anmon Blue 2
Profile Yanagiba
Bevel Type Single Bevel
Weight 260 g        9.17 oz
Edge Length 315 mm   .12.4 inch
Heel Height 40 mm     .1.57 inch
Width @ Spine 4.4 mm     0.17 inch
Width @ Mid 3.2 mm     0.13 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Nimai- Soft Iron Damascus Clad
Hardness (HRC) 61 - 63
Surface Finish Etched
Handle Ebony Mosaic
Region Aomori
Best for
  • Pro chefs
  • Enthusiasts
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Knives and Stones is proud to bring you Nigara Knife, a boutique knife house based in the beautiful north eastern prefecture of Aomori. With their multi-century long knife making history, and their remote location, Nigara has developed some incredibly unique forging techniques and designs.

    This Blue 2 line consists a series of traditional single bevel knives, but combines these formats with a very unique cladding a surface finish combo. The Blue 2 is a very solid core steel, a small amount of alloy added to it compare with the more pure White 2 steel allows it to hold edge longer, but still keep the ability to get a very keen edge and the ease of sharpening.

    The Anmon lines' Damascus pattern is one of the most sophisticated patterns that I have seen from Japan makers, and it is called “Anmon”, which translate to "dark figure".According to Nigara, The “Anmon” design was inspired by the rippling water of the Anmon falls, found on the base of the World Heritage Shirakami Mountains. The pattern on this Blue 2 Anmon line compared with other members of the Anmon family, has a bit more shine to it. The brighter alloy takes up a larger portion of the surface area, making the blades look more silver.

    For the people who are seeking a more special Yanagiba, this line is something you shouldn't miss, the combination of this cladding and surface finish is something that aren't seen on a typicall traditional single bevel knife. The look of these knives will definitely separate themselves from others, but you will still have all the characteristics of the carbon steel which ensure a good performance.

    Pros Cons
  • Great artistic
  • Excellent performance
  • Prone to rust

  • 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.

    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. 

    • 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

      << Slide for more >>

    • Construction: Nimai- Soft Iron 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.

      The typical traditional Japanese kitchen knives have few features: Nimai construction, single bevel, carbon core steel and soft iron cladding. Some knifemakers have made a small twist to this classical formula, by introducing forged damascus soft iron to Nimai's cladding, the timeless look now has a pop of beauty and complexity added to it. However, the core and cladding are still prone to rust, so to maintain these handmade beauties, more attention and care shall be needed from their owners.

      << Slide for more >>

    • 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.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      Crafted from a single piece of African Ebony, this ebony elegant handle has the flat Tsukiji Masamoto / Aritsugu style handle. It has a subtle taper which makes it very comfortable to hold in hand.

      The stand out feature of this handle is the simple yet elegant centre square moasic pin, which is extremely hard to manufacture. It is almost impossible to craft out a square pin from a octagonal shape (and tapered!) handle.

      << Slide for more

    Nigara

    Nigara Anmon Kurozome Blue 2 Damascus Sakimaru Takobiki Yanagiba 330mm

    $1,099.00

    Knives and Stones is proud to bring you Nigara Knife, a boutique knife house based in the beautiful north eastern prefecture of Aomori. With over 350 years of knife making history, and their remote location, Nigara has developed some incredibly unique forging techniques and designs.

    Their Damascus pattern is one of the most sophisticated patterns that I have seen from Japan makers, and it is called “Anmon”, which translate to "dark figure".

    Nigara Damascus

    According to Nigara, “The “Anmon” design was inspired by the rippling water of the Anmon falls, found on the base of the World Heritage Shirakami Mountains. Dating back to the Edo Period over 350 years ago, this Nigara Forging technique with its numerous folds, result in the ripple marked blades that are sharp and extremely durable, resistant to rusting. With each one skillfully handcrafted, no two knives are the same.”

    In terms of grind, their gyuto has a surprisingly thin edge. It is very eye opening to meet a maker that has their Gyuto super thin behind the edge, as most of the traditional makers tend to have their knives on the thicker side at first.

    nigara gyuto choil shot

    (Choil shot of a Nigara 240mm Gyuto)

    We will gradually receive more stocks in the future and I will have more to say about them in my podcasts, but in the meantime, it is truly exciting to welcome another knife maker joins the K&S family!

     

     

     

     

     

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