Nigara Mizu-Honyaki Shirogami #1 "Mount Fuji" 330mm Yanagiba

Nigara Mizu-Honyaki Shirogami #1 "Mount Fuji" 330mm YanagibaThis exceptional yanagiba features a stunning "Mount Fuji" hamon line on the blade as the result of the exquisite Mizu honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Shirogami #1 steel is known for its purity and edge retention. There are only a handful of blacksmith in Japan who could

This exceptional yanagiba features a stunning "Mount Fuji" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Shirogami #1 steel is known for its purity and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this. Paired with a beautiful black ebony wood handle with a blue dyed pakka wood handle kuchiwa.

Spec:

• Origin (Made in): Hirosaki, Aomori Prefecture, Japan
• Brand: Nigara Hamono
• Craftsman: Tsuyoshi Yoshizawa (吉澤 剛)
• Knife Type: Yanagiba
• Blade
• Construction: Mizu-Honyaki
• Grind: Single Bevel (Right-handed)
• Steel Type: Shirogami #1 (White #1)
• Hardness: 62-63 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Nami Ukashi Ripple Finish (Mount Fuji)
• Kurosome (Black Eteched)
• Blade Length (heel-to-tip): 321mm (12.6")
• Blade Height (at heel): 43mm
• Spine Thickness
• Above heel: 4.4mm
• Middle: 3.9mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa: Blue Pakka Wood
• Length: 153mm
• Overall Length: 487mm
• Weight: 307g (10.8oz)

About Nigara Hamono 二唐刃物

With 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.

Care:

Shirogami #1 (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.