Nigara Hamono
Nigara R2/SG2 Matt Migaki Tsuchime 135mm Petty
$259.00
Pickup currently unavailable
Hand-crafted using R2/SG2 high-speed powder steel, this Petty knife is beautifully grinded with superb thinness behind-the-edge supported by the 62-63 HRC hardness. Being a guru of steel manipulation and expert on steel construction, Nigara Hamono created a unique Tsuchime pattern that is reminiscent of industrial steel beam. The finish of the jigane is truly unique on this knife - while the tsuchime patterns have an almost nashiji-like matt texture, giving this knife a sophisticated accent. As with all Nigara knives, the fit and finish of this knife are second to none, one example being the extremely smooth choil.
Spec:
- Origin (Made in): Hirosaki, Aomori Prefecture, Japan
- Brand: Nigara Hamono
- Craftsman: Tsuyoshi Yoshizawa (吉澤 剛)
- Knife Type: Petty
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Kasumi Polish
- Blade Length: 135mm (5.3")
- Blade Height (at heel): 31mm
- Spine Thickness
- Above heel: 1.8mm
- Middle: 1.7mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Teak / Wenge
- Kuchiwa: Buffalo Horn
- Length: 121mm
- Overall Length: 269mm
- Weight:
- Teak: 65g (2.29oz)
- Wenge: 74g (2.61oz)
- 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.
Customer Reviews
Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
H
The hammer pattern is simply exquisite. The R2 steel’s edge retention is impressive, even when my wife accidentally cut through avocado core a few times.
I really like the height of the knife, providing plenty of knuckle clearance.
This is easily my favorite petty in my collection.
e
What can I say, its beautiful, superb craftsmanship, well balanced and feels good in the hand, incredibly thin but strong edge grind, razor sharp of course.I imagine this knife could be used by a general surgeon if need be. I use it primarily for mincing garlic, ginger and similar spices/garnish, etc. Its a petty after all. I'm an avid fly fisherman and also tried it to fillet a few panfish, which were small fresh water sunfish species locally called stumpknockers or pumpkinseed. They are similar to the more common bluegill, but generally smaller bodied, fit easily in the palm of your hand. These fish are typically fried whole, scaled with head and entrails removed with a few vertical cuts on each side. Given the razor thin grind on this petty I decided to try and fillet and skin these small fish instead. Other than the general difficulty of handling such a small fish the knife handled that task with ease. I ended up with perfect boneless and skinless fillets, albeit small, which I sauteed in butter, garlic and sea salt. A bit unconventional perhaps, but a testament to the versatility of these knives.