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Nigara Hamono  |  SKU: NG-W1-GY240

Nigara White 1 Mizu-Honyaki 240mm Samuri Sword Hamon Gyuto Snakewood Handle

$3,200.00
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Detailed Specifications
Line Nigara Honyaki
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 228 g        8.04 oz
Edge Length 240 mm   .9.45 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 3.9 mm     0.15 inch
Width @ Mid 3.1 mm     0.12 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel White 1 / Shirogami #1 | Carbon
Blade Construction Honyaki
Hardness (HRC) 62 - 65
Surface Finish Etched
Handle Octagonal Birch Burl with Spacer
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.

    Nigara White 1 Mizu-honyaki Gyuto 240mm, special Samuri Sword style Hamon, with the hamon line very close to the edge. Lots of highly desirable steel banding "cloud". 

    Forged by Gou Yoshizawa who also forges Katana himself. This is a kitchen knife that is as close as a Japanese Katana.



    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 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: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう) gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • Steel: White 1 / Shirogami #1

      White Steel #1, also known as Shirogami #1, stands out in the realm of high-end Japanese cutlery materials for its exceptional purity and performance. It is an advanced version of White Steel No.2, achieved through further refinement and an increased carbon content. This additional carbon allows White No.1 to attain a slightly higher hardness (HRc) than its predecessor, enhancing its ability to be sharpened to an extremely fine edge. However, this increase in carbon also introduces a bit more brittleness to the steel. Despite this, White No.1 is highly favored by professional chefs, especially those specializing in traditional Japanese cuisine, due to its superb edge retention and ease of resharpening. Unlike its Blue Steel counterparts, White No.1 lacks chromium and tungsten, focusing instead on achieving the highest possible sharpness. This characteristic, while offering unparalleled sharpness, means it is more reactive and requires careful maintenance, including prompt wiping and drying after use, to prevent corrosion.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Birch Burl Stabilized

      The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

      The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

      The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

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    Nigara Hamono

    Nigara White 1 Mizu-Honyaki 240mm Samuri Sword Hamon Gyuto Snakewood Handle

    $3,200.00

    Nigara White 1 Mizu-honyaki Gyuto 240mm, special Samuri Sword style Hamon, with the hamon line very close to the edge. Lots of highly desirable steel banding "cloud". 

    Forged by Gou Yoshizawa who also forges Katana himself. This is a kitchen knife that is as close as a Japanese Katana.

    View product