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Nigara Hamono  |  SKU: NG-KAGT-B2KY300

Nigara Special Corless Damascus Kiritsuke Yanagiba Blue 2 Core 300mm

$1,980.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Nigara Specials
Profile Yanagiba
Bevel Type Single Bevel
Weight 258 g        9.1 oz
Edge Length 288 mm   .11.34 inch
Heel Height 40 mm     .1.57 inch
Width @ Spine 4.4 mm     0.17 inch
Width @ Mid 3.0 mm     0.12 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 61 - 63
Surface Finish Etched
Handle Triple Spacer Amboyna Burl
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.

    Highly Collectable Nigara Coreless Damascus Kiritsuke Yanagiba 300mm. The damascus is a mixture of Blue 2, White 2 and Iron twisted. This small batch is similar to the much more expensive "Kagetora" line, with the only difference being the core is blue 2 steel (rather than a Blue / White mix).

    Comes with a triple spacer Amboyna burl handle. 



    Nigara, with their more than 350 years of katana forging history, ocassinally produce some extreme-skill-showing knives that displays their unique Japanese artistics.

    For example the "Onikoroshi (Troll Killer)" requries multiple times of forging, twesting. The forging process is done by master Tsuyoshi Yoshizawa (吉澤 剛) himself who also often forges samurai swords. The wrongt iron cladded knives gives out the highly attractive clouds on the cladding. The "Kagetora (Tiger Shadow)" series comines Blue 2 and White 2 steel, demonstrating unrivalled forging skills.

    These knives are very hard to come by and highly collectible.

    Pros Cons
  • Highly collectable
  • Great artistic
    		•
  • High budget
    		•

    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. 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

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ambonya Burl Stabilized
      • Black Buffalo Horn
      • Marble / Blonde Horn

      This exquisite Japanese kitchen knife handle boasts an octagonal design with a refined taper, ensuring a comfortable and secure grip during prolonged use. Crafted from genuine buffalo horn and luxurious amboyna burl sourced from Southeast Asia, it exudes both elegance and durability. The amboyna burl's unique grain patterns, combined with the rich texture of buffalo horn, create a stunning visual appeal. This perfect blend of premium materials and thoughtful design makes it an exceptional choice for those seeking both functionality and sophistication in their kitchen tools.

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    Nigara Hamono

    Nigara Special Corless Damascus Kiritsuke Yanagiba Blue 2 Core 300mm

    $1,980.00

    Highly Collectable Nigara Coreless Damascus Kiritsuke Yanagiba 300mm. The damascus is a mixture of Blue 2, White 2 and Iron twisted. This small batch is similar to the much more expensive "Kagetora" line, with the only difference being the core is blue 2 steel (rather than a Blue / White mix).

    Comes with a triple spacer Amboyna burl handle. 

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