The longer of the two Nigara Damascus sujihiki options extends the blade reach to 244mm - meaningful additional length for slicing larger proteins, terrines, and extended prep work where the shorter version requires repositioning. Nigara Hamono forges the Anmon Damascus pattern from 25 layers of folded stainless steel in Hirosaki, Aomori Prefecture - a city with an Edo period castle town forging tradition that Nigara is directly part of. The raindrop pattern is named for the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby, and it is hand-finished on every knife, producing a surface that is genuinely unique to each blade. The SG2 powdered stainless core at 62+ HRC sits at the center of that pattern, protected by the softer Damascus cladding on both sides.
At 244mm blade length, 40mm height, and 158g with a 2mm spine, this is a capable and well-balanced sujihiki (Japan's dedicated slicing knife). The narrow profile minimizes resistance and drag during the draw stroke, the SG2 edge holds its sharpness well through extended slicing sessions, and the stainless construction means no reactive surface care is required after use - an important practical point for a knife that will be in regular contact with proteins and acidic marinades. The wenge octagonal handle and black buffalo horn ferrule are consistent in quality with the rest of the Anmon Damascus line. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
At 244mm blade length, 40mm height, and 158g with a 2mm spine, this is a capable and well-balanced sujihiki (Japan's dedicated slicing knife). The narrow profile minimizes resistance and drag during the draw stroke, the SG2 edge holds its sharpness well through extended slicing sessions, and the stainless construction means no reactive surface care is required after use - an important practical point for a knife that will be in regular contact with proteins and acidic marinades. The wenge octagonal handle and black buffalo horn ferrule are consistent in quality with the rest of the Anmon Damascus line. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
- Maker: Nigara Hamono
- Location: Hirosaki, Aomori, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: SG2 Stainless Steel
- Cladding: 25-Layer Stainless Damascus (Anmon - Raindrop)
- HRC: 62+
- Edge Grind: Double Bevel, Even
- Handle: Wenge Octagonal
- Ferrule: Black Buffalo Horn
- Weight: 5.6 oz (158g)
- Blade Length: 244mm
- Total Length: 403mm
- Spine Thickness at Heel: 2mm
- Blade Height: 40mm
