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Nigara Hamono  |  SKU: NG-W1-GY240

Nigara White 1 Mizu-Honyaki 240mm Samuri Sword Hamon Gyuto Snakewood Handle

$64,471.00
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Detailed Specifications
Line Nigara Honyaki
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 228 g        8.04 oz
Edge Length 240 mm   .9.45 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 3.9 mm     0.15 inch
Width @ Mid 3.1 mm     0.12 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel White 1 / Shirogami #1 | Carbon
Blade Construction Honyaki
Hardness (HRC) 62 - 65
Surface Finish Etched
Handle Octagonal Birch Burl with Spacer
Region Aomori
Best for
  • Collectors
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Nigara White 1 Mizu-honyaki Gyuto 240mm, special Samuri Sword style Hamon, with the hamon line very close to the edge. Lots of highly desirable steel banding "cloud". 

    Forged by Gou Yoshizawa who also forges Katana himself. This is a kitchen knife that is as close as a Japanese Katana.


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Nigara

    Based in the small yet beautiful city of Hirosaki in the northern prefecture of  Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi  (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Tsuyoshi Yoshizawa (吉澤 剛) supported by his father Toshiju Yoshizawa (吉澤 俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control. 

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • Steel: White 1 / Shirogami #1

      White Steel #1, also known as Shirogami #1, stands out in the realm of high-end Japanese cutlery materials for its exceptional purity and performance. It is an advanced version of White Steel No.2, achieved through further refinement and an increased carbon content. This additional carbon allows White No.1 to attain a slightly higher hardness (HRc) than its predecessor, enhancing its ability to be sharpened to an extremely fine edge. However, this increase in carbon also introduces a bit more brittleness to the steel. Despite this, White No.1 is highly favored by professional chefs, especially those specializing in traditional Japanese cuisine, due to its superb edge retention and ease of resharpening. Unlike its Blue Steel counterparts, White No.1 lacks chromium and tungsten, focusing instead on achieving the highest possible sharpness. This characteristic, while offering unparalleled sharpness, means it is more reactive and requires careful maintenance, including prompt wiping and drying after use, to prevent corrosion.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Birch Burl Stabilized

      The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

      The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

      The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

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    Nigara Hamono

    Nigara White 1 Mizu-Honyaki 240mm Samuri Sword Hamon Gyuto Snakewood Handle

    $64,471.00

    Nigara White 1 Mizu-honyaki Gyuto 240mm, special Samuri Sword style Hamon, with the hamon line very close to the edge. Lots of highly desirable steel banding "cloud". 

    Forged by Gou Yoshizawa who also forges Katana himself. This is a kitchen knife that is as close as a Japanese Katana.

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