Nigara Hamono Ltd. knives are a striking blend of centuries-old Japanese forging tradition and modern high-performance steel. Each blade is hammer forged and built in san-mai construction, featuring a dramatic stainless Damascus cladding that gives every knife its own unique pattern while helping reduce food adhesion during prep. This is a knife that looks special the moment you pick it up—and performs even better once it’s on the board.
At the core is SG2 (R-2) powdered stainless steel, heat treated to approximately 62 HRC for exceptional edge retention and a keen, refined cutting feel. SG2 allows for thinner geometry and sharper edge angles while remaining stainless and easy to maintain. The tall blade provides excellent knuckle clearance and stability, while the burnt urushi-finished octagonal oak handle offers a secure, comfortable grip with a beautiful, traditional aesthetic that pairs perfectly with the Damascus blade.
Care Instructions: Hand wash only with mild soap and dry thoroughly after use. Avoid the dishwasher, frozen foods, bones, or hard objects. Store in a blade guard, saya, or on a magnetic strip. Light stropping or ceramic rod use will help maintain the edge between sharpenings.
Maker: Nigara Hamono Construction: Hammer Forged, San Mai Cladding: Stainless Damascus Edge Steel: SG2 (R-2) Stainless Hardness: ~62 HRC Weight: 6.7 oz (190 g) Edge Length: 244 mm Total Length: 396 mm Spine Thickness at Heel: 3 mm Blade Height: 50 mm Handle: Burnt Urushi Octagonal Oak
At the core is SG2 (R-2) powdered stainless steel, heat treated to approximately 62 HRC for exceptional edge retention and a keen, refined cutting feel. SG2 allows for thinner geometry and sharper edge angles while remaining stainless and easy to maintain. The tall blade provides excellent knuckle clearance and stability, while the burnt urushi-finished octagonal oak handle offers a secure, comfortable grip with a beautiful, traditional aesthetic that pairs perfectly with the Damascus blade.
Care Instructions: Hand wash only with mild soap and dry thoroughly after use. Avoid the dishwasher, frozen foods, bones, or hard objects. Store in a blade guard, saya, or on a magnetic strip. Light stropping or ceramic rod use will help maintain the edge between sharpenings.
