Yanagiba knife, Shirogami 1 Honyaki steel, Fuji-San hamon, Polished finish - Nigara
Nigara Hamono has a excellent reputation for creating one-of-a-kind knives. We are very excited to be stocking these knives. In the words of me ‘they are well nice.’
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones. This is a honyaki - or true-forged - blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Polished finish with a mount Fuji pattern hamon.
HANDLE: Octagonal green stabilised Maple handle with white Buffalo horn ferule and end cap, with two nickel silver spacers
BLADE LENGTH: 300mm.
MAKER: Nigara Hamono - Japan
SAUNDERS SAYS: “Daaaayum. Nigara Hamono keep pushing the boundaries of modern knife making. This is an incredible example of traditional forging techniques utilised to create a one of a kind yanagiba that would be an excellent addition to any collection.”
Original: $3,488.16
-70%$3,488.16
$1,046.45Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Nigara Hamono has a excellent reputation for creating one-of-a-kind knives. We are very excited to be stocking these knives. In the words of me ‘they are well nice.’
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones. This is a honyaki - or true-forged - blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Polished finish with a mount Fuji pattern hamon.
HANDLE: Octagonal green stabilised Maple handle with white Buffalo horn ferule and end cap, with two nickel silver spacers
BLADE LENGTH: 300mm.
MAKER: Nigara Hamono - Japan
SAUNDERS SAYS: “Daaaayum. Nigara Hamono keep pushing the boundaries of modern knife making. This is an incredible example of traditional forging techniques utilised to create a one of a kind yanagiba that would be an excellent addition to any collection.”
