A sujihiki (Japan's dedicated slicing knife) with an Anmon Damascus blade face is a specific combination - the long draw strokes that slicing work demands give the pattern the motion it was designed to evoke. Nigara Hamono forges the pattern from 25 layers of folded stainless steel around an SG2 powdered steel core in Hirosaki, Aomori Prefecture, where they have been working since the Edo period castle town era. The name Anmon comes from the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby, and the raindrop ripple pattern that emerges is hand-finished on each knife - different on every blade because the process is done individually rather than mechanically.
The 225mm sujihiki is the shorter of the two slicing options in the lineup. At 226mm actual blade length and 37mm height, this is a narrow, precise slicing knife - built for the controlled draw strokes through proteins, terrines, and raw fish where a narrow blade and an uninterrupted cutting motion produce the cleanest possible result. SG2 at 62+ HRC holds a very fine edge well through extended slicing sessions and sharpens to a high standard on quality water stones, while the stainless construction means no reactive surface management is required. The wenge octagonal handle and black buffalo horn ferrule are consistent with the rest of the 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.
The 225mm sujihiki is the shorter of the two slicing options in the lineup. At 226mm actual blade length and 37mm height, this is a narrow, precise slicing knife - built for the controlled draw strokes through proteins, terrines, and raw fish where a narrow blade and an uninterrupted cutting motion produce the cleanest possible result. SG2 at 62+ HRC holds a very fine edge well through extended slicing sessions and sharpens to a high standard on quality water stones, while the stainless construction means no reactive surface management is required. The wenge octagonal handle and black buffalo horn ferrule are consistent with the rest of the 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: 4.5 oz (154g)
- Blade Length: 226mm
- Total Length: 380mm
- Spine Thickness at Heel: 2mm
- Blade Height: 37mm
