Takahiro Nihei
Takahiro Nihei "Hyomon" Shirogami #2 Mirror Damascus 210mm Gyuto
$1,199.00
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Crafted by Master Takahiro Nihei, this Gyuto features Shirogami #2 steel, heat-treated to achieve a hardness of 61-62 HRC. The blade is finished with a stunning hand crafted Mirror Damascus pattern, typically seen on high-end knives. Near the heel, the tail is stamped with Nihei’s signature flower emblem. Known for its robust thickness and durability, this knife is not only highly functional but also one of the most visually striking and resilient knives available.
Spec:
- Origin (Made in): Sanjo City, Niigata Prefecture, Japan
- Brand: Takahiro Nihei
- Blacksmith: Takahiro Nihei 二瓶 貴大
- Knife Type: Gyuto
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Shirogami #2 (White #2)
- Jigane (Cladding): Soft Iron
- Hardness: 61-62 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Mirror
- Damascus
- Blade Length (heel-to-tip): 210mm (8.3")
- Blade Height (at heel): 50mm
- Spine Thickness
- Above heel: 3.6mm
- Middle: 3.2mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Blue Stabilized Wood
- Ginmaki: Nickel Copper (x3)
- Length: 137mm
- Overall Length: 365mm
- Weight: 212g (7.48oz)
- Hand Chiseled Mark: Flower Engraving
About Takahiro Nihei 二瓶 貴大
Takahiro Nihei, a renowned Japanese knife maker from Fukushima City, trained under Yamamoto san of Yoshimitsu in Sanjo City before founding his workshop in 2019. Known for hand-forged knives, he blends tradition with modern materials. His Hatsukokoro Shinkiro series, made from Aogami Super carbon steel with kurouchi and damascus finishes, offers sharpness and rustic beauty at 63-64 HRC. Nihei also crafts knives with SLD steel and Shirogami #2 steel under his own name, featuring nashiji and mirror polish for edge retention. His work, praised for thin grinds and performance, reflects Japan’s blacksmithing heritage, earning him recognition among chefs and collectors.
Care:
Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.