Nigara VG10 Tsuchime Damascus 165mm Santoku

Experience Nigara's superior yet affordable VG10 steel collection with the exquisite Santoku. This blade boasts a remarkable thinness, thanks to Nigara's expert grinding techniques. The new series features a unique hammered pattern (Tsuchime) for added aesthetic appeal. Known for their exceptional fit and finish, this VG10 series has become a top contender for the best ultimate stainless steel knife in this price range. 

Spec:

• Origin (Made in): Hirosaki, Aomori Prefecture, Japan
• Brand: Nigara Hamono
• Craftsman: Tsuyoshi Yoshizawa (吉澤 剛)
• Knife Type: Santoku
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): Stainless Steel
• Hardness: 60-62 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: 
  • Tsuchime (Hammered)
  • Damascus 
    
• Blade Length: 165mm (6.5")
• Blade Height (at heel): 49mm 
• Spine Thickness
• Above heel: 2.0mm 
• Middle: 1.9mm 
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge
• Kuchiwa: Buffalo Horn
• Length: 127mm  
• Overall Length: 315mm 
• Weight: 150g (5.29oz)  
• Engraved Mark: In Japanese Kanji "Nigara Made" (二唐作)

About Nigara Hamono 二唐刃物

With 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down know-how and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles, and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has a keen interest in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house know-how when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.

Care:

Wash and dry with a soft sponge, and safely store after use. 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 polyethylene 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.