Hatsukokoro / Nigara SKD11 Damascus 240mm Gyuto with Walnut Black Buffalo Horn Handle

This Gyuto is the result of a special collaboration between Hatsukokoro and Nigara. The blade showcases a glamorous Damascus finish. Hand-chiselled trademark on the blade adds a unique, hand-crafted touch. With a thickness of 4.9 mm above the heel and a sweet distal and profile tapering, this blade offers exceptional cutting performance. Experience a one-of-a-kind, mesmerizing blade from two renowned names in the industry.

Spec:

• Origin (Made in): Hirosaki, Aomori Prefecture, Japan
• Brand: Nigara Hamono
• Craftsman: Tsuyoshi Yoshizawa (吉澤 剛)
• Knife Type: Gyuto
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): SKD11 (Semi Stainless)
  • Jigane (Cladding): Stainless Steel
  • Hardness: 64 HRC
  • Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  • Damascus
• Blade Length: 225mm (8.9")
• Blade Height (at heel): 48mm
• Spine Thickness
  • Above heel: 4.9mm
  • Middle: 2.2mm
• Handle
  • Shape: Hachikaku (Octagonal)
  • Material: Ebony
  • Kuchiwa / Tsukajiri: Black Buffalo Horn
  • Length: 138mm
• Overall Length: 378mm
• Weight: 238g (8.4oz)
• Hand Chiseled Mark: In Japanese Kanji "Trademark Hatsukokoro" (登録 初心)
  
  

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 knowhow 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 keen interests 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 knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.

Care:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should 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.