Nigara Hamono | SKU: NG-B2WIDM-SKM300

Nigara Blue 2 "Rentetsu" Wrought Iron Sakimaru Takobiki 300mm

Name: Nigara Blue 2 "Rentetsu" Wrought Iron Sakimaru Takobiki 300mm
Brand: Nigara Hamono
SKU: NG-B2WIDM-SKM300
Price: 58452.00 TWD
Availability: OutOfStock

$58,452.00 $68,766.00

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Nigara Specials
Profile	Yanagiba
Bevel Type	Single Bevel
Weight	233 g 8.22 oz
Edge Length	292 mm .11.5 inch
Heel Height	38 mm .1.5 inch
Width @ Spine	3.8 mm 0.15 inch
Width @ Mid	3.0 mm 0.12 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	61 - 63
Surface Finish	Etched
Handle	Amboyna Octagonal Horn
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.

This is a very rare item that is almost one of a kind, featuring a wrought iron cladding forge weld to Blue 2 Hagane in a Nimai structure and etched to reveal its beautiful tectures. It belongs to a series of blades that are built almost experimentally by no other but the leader of Nigara Hamono, Go Yoshizawa himself.

Like the stunning Kagetora and Onikoroshi series, this blade is forged in a dedicated area in Nigara's factory, reserved as a playground for Yoshizawa san to experiment with different flavours of metals, iron or alloy to achieve the desired look he pursues. The product lines that are named are designs he settled on, but there are plenty of attempts done simply to see how a piece of knife would react to different ways of heating, twisting, crushing or etching. These experimental pieces are still fully functional as knives, and they are meaningful part of Yoshizawa san's journey on blacksmithing.

We cannot know if there would be another one of this knife made in the future, that's why I would say they are one of a kind pieces in that regard. If you would like a functional piece with a story to tell, you might want grab this item before it disappears.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
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 Go 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: Yanagiba

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.
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Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Handle Specs
Profile: Octagonal WA
Material:
- Ambonya Burl
TBA
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