| Brand / Blacksmith: | Nigara Hamono |
| Series: | Anmon SG2 |
| Knife type: | Nakiri |
| Blade Length / Total length (mm): | 165 / 315 |
| Grind: | 50 / 50 |
| Finish: | Damascus |
| Steel type: | SG2 Stainless |
| Forging method: | San Mai |
| HRC hardness: | 62 |
| Handle type / Material / Ferrule: | Octagonal / Wenge / Horn |
| Spine Thickness at heel / tip (mm): | 1,9 / 0,2 |
| Blade height at heel (mm): | 52 |
| Weight (gr): | 155 |
| Notes: |
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Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The “Anmon” design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. Old growth beech and pine encompass the Anmon falls where the cool mountain stream cascades down from the precipitous rocks above. The sight of the rippling waterfall has enchanted its visitors with its mystical power. A truly unique Damascus pattern (no one is similar to another), made of SG2 steel (new technology powder metal stainless steel). The Nakiri is the ideal knife for vegetables and therefore the loved one by most vegeterians. The 180mm size is for use by experienced home cooks and professionals. Very thin, slides through vegetables with ease, and protects them from cell damage, thus improving their taste and hygiene.
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Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The White-2 (Shirogami-2) Stainless Clad Nashiji line is manufactured by Yoshikane Hamono exclusively for Hatsukokoro. It has the same incredible fit and finish as the Yoshikane knives. Made of White-2 carbon with a stainless clad steel that provides protection from easy rusting. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
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Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance. All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beauty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Brand / Blacksmith Hatsukokoro Series: ATS-34 DAMASCUS Knife type: Nakiri 170 Blade Length / Total length (mm): 167/310 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,2 Blade height at heel (mm): 53 Weight (gr): 200 Notes: -
Yu Kurosaki Senko Nakiri 165mm Yu Kurosaki is an extremely talented blacksmith in his 40’s located in Takefu Village in Echizen. Apprenticed under the great Hiroshi Kato and today is considered one of the top blacksmiths in Japan, winning many awards and became known for his unique patterns. His Senko (meaning Sparkle) line is one of the most beautiful series forged with SG2 stainless steel, a powder steel that can reach very high HRC hardness (62-63 in this case) and become razor sharp with great edge retention but still easy to sharpen. The updated EI line has improvements on all aspects. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. Fitted with a beautiful Wenge Wa octagonal handle.
Brand / Blacksmith Yu Kurosaki Series Senko ΕΙ Knife type Nakiri Blade Length / Total length mm 160 / 315 Grind 50 / 50 Finish Polished / Hammered Steel type SG2 (R2) Forging method San Mai HRC hardness 62-63 Handle type / Material / Ferrule Octagonal / Wenge / Wooden Spine Thickness at heel / tip mm 1,8 / 1,8 Blade height at heel mm 51 Weight gr 160 Notes -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. Fitted with a beautiful Wenge Wa octagonal handle. The 180mm size fits experienced users.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Nakiri 180mm Blade Length / Total length (mm): 170 / 310 Grind: 50 / 50 Finish: Tscuchime / Mat Kurouchi Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2,2 / 0,2 Blade height at heel (mm): 51 Weight (gr): 165 Notes: -
Sold out!Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenjo became famous for producing the traditional Japanese knives ‘Sakai Uchi’. For 5 generations, the Mizuno family has been recognized as one of the most important family of craftsmen in Japan. A Mayokegama (a sickle to face evil), made by 2nd generation blacksmith Masanori Mizuno, is still decorating the roof of Houryuji temple in Nara, Japan's oldest five story building registered as a National Treasure and the World Heritage monument by UNESCO. Mizuno Tanrenzo workshop is for years the favourite of Japan’s Royal family and has received visits from its members. Today is led by 5th generation blacksmith Jun Mizuno with the precious help of his wife Nanako who is taking care of all non blacksmithing business. Because of his amazing craftsmanship, Jun Mizuno has been appointed by two of Japan’s top shrines who selected his katanas to be in the shrines’ permanent collections. A hand forged series by Master Jun Mizuno, made of Aogami-2 steel with an iron soft cladding. Sharpened by one of the most experienced sharpeners Tsutomu Minamiura, with Kurouchi finish and superb thin grinds, overall and behind the edge. Mounted with a beautiful Wa octagonal handle in black Sandalwood with black buffalo horns and copper rings on both ends. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. Important Note: It is usual that Japanese Handmade knives do not come sharpened at their full potential out of the box. This is due to Japanese mentality that the owner and user should give the final sharpening to his or her knives. This is also the case for Mizuno Tanrenzo knives. If you are not an experienced sharpener, let us give your knife an extra sharpening to reach it’s full potential by clicking on the Extra Sharpening request. This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Mizuno Tanrenzo Series: Akitada Knife type: Nakiri 165 Blade Length / Total length (mm): 165 / 315 Grind: 50/50 Finish: Polished / Kasumi Steel type: Aogami - 2 (Blue - 2) Forging method: San Mai HRC hardness: 62-63 Handle type / Material / Ferrule: Wa / Octagonal / Ebony / Buffalo Spine Thickness at heel / tip (mm): 2,3 Blade height at heel (mm): 58 Weight (gr): 246 Notes: -
Sold out!Shunsuke Manaka is a 5th generation blacksmith from Kasukabe city (Saitama prefecture) and the man behind the Kisuke brand. He started making knives 10 years ago and now is considered one of the most talented and upcoming young blacksmiths (read more). The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. Very thin at the spine and behind the edge, this Nakiri will fly through vegetables without hurting their cells and fibers. It is the perfect match for veggie lovers. Beautiful Kurouchi / hammered finish and a core steel of Aogami-1 for excellent edge retention.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Kisuke Manaka Series: Honwarikomi Tsuchime Hongasumi Knife type: Nakiri Blade Length / Total length (mm): 175 / 325 Grind: 50 / 50 Finish: Kurouchi Hammered Steel type: Aogami 2 (Non stainless) Forging method: Warikomi (Iron clad) HRC hardness: 61 - 63 Handle type / Material / Ferrule: Octagonal / Rosewood / black Pakka Spine Thickness at heel / tip (mm): 3 / 0,3 Blade height at heel (mm): 55 Weight (gr): 196 Notes: -
Toshihiro Wakui is a very talented craftsman that used to work for Yoshikane Hamono in Sanjo. He started his own knife making business in Sanjo and his excellent knives were a well kept secret among Japanese knives enthusiasts. He recently started getting more exposure and his knives are highly appreciated. Forged by White 2 steel, very thin behind the edge and at high hardness of around HRC 63, Wakui seems to be one of the next hot blacksmiths in the knife world. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. Featuring a Nashiji finish, with a core of White 2 steel and a stainless clad to prevent rust, this Wakui Nakiri is a favorite. Very thin behind the edge to slide effortlessly through all ingredients this one is a hit!
Brand / Blacksmith: Wakui Series: Nashiji Stainless clad Knife type: Nakiri 65mm Blade Length / Total length (mm): 165 / 317 Grind: 50 / 50 Finish: Nashiji Steel type: White 2 (Stainless Clad) Forging method: San Mai HRC hardness: 62 - 63 Handle type / Material / Ferrule: Octagonal / Chestnut / Water Buffalo Horn Spine Thickness at heel / tip (mm): 3 / 0,35 Blade height at heel (mm): 53 Weight (gr): 161 Notes: -
Sold out!Yu Kurosaki is an extremely talented blacksmith in his 40’s located in Takefu Village in Echizen. Apprenticed under the great Hiroshi Kato and today is considered one of the top blacksmiths in Japan, winning many awards and became known for his unique patterns. Crafted from the amazing SG-2 Powder Steel (R2), the Shizuku (means “water Drop”) line features a unique hammered pattern, a thin grind that makes the knife nimble and light and flies through produce and a rosewood octagonal handle. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Brand / Blacksmith Yu Kurosaki Series Shizuku Knife type Nakiri Blade Length / Total length mm 160/305 Grind 50 / 50 Finish Polished / Hammered Steel type SG2 (R2) Forging method San Mai HRC hardness 62-63 Handle type / Material / Ferrule Octagonal / Rosewood / Black Pakka Spine Thickness at heel / tip mm 1,8/0,3 Blade height at heel mm 51 Weight gr 143 Notes -
Sold out!Toshihiro Wakui is a very talented craftsman that used to work for Yoshikane Hamono in Sanjo. He started his own knife making business in Sanjo and his excellent knives were a well kept secret among Japanese knives enthusiasts. He recently started getting more exposure and his knives are highly appreciated. Forged by White 2 steel, very thin behind the edge and at high hardness of around HRC 63, Wakui seems to be one of the next hot blacksmiths in the knife world. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. Featuring a Nashiji finish, with a core of White 2 steel and a stainless clad to prevent rust, this Wakui 180 mm Nakiri is a favorite. It will slice through vegetables with ease and will provide a good food release. A must have.
Brand / Blacksmith: Wakui Series: Nashiji Stainless Clad Knife type: Nakiri Blade Length / Total length (mm): 185 / 330 Grind: 50 / 50 Finish: Nashiji Steel type: Shirogami 2 (White 2) Forging method: San Mai HRC hardness: 62 - 63 Handle type / Material / Ferrule: Octagonal / Chestnut / Water Buffalo Horn Spine Thickness at heel / tip (mm): 2,7 Blade height at heel (mm): 55 Weight (gr): 184 Notes: -
Sold out!Toshihiro Wakui is a very talented craftsman that used to work for Yoshikane Hamono in Sanjo. He started his own knife making business in Sanjo and his excellent knives were a well kept secret among Japanese knives enthusiasts. He recently started getting more exposure and his knives are highly appreciated. Forged by White 2 steel, very thin behind the edge and at high hardness of around HRC 63, Wakui seems to be one of the next hot blacksmiths in the knife world. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. Featuring a hammered pattern finish, with a core of White 2 steel and a stainless clad to prevent rust, this Wakui 180 mm Nakiri is a favorite. It will slice through vegetables with ease and will provide a good food release. A must have.
Brand / Blacksmith: Wakui Series: Tsuchime Stainless Clad Knife type: Nakiri 165mm Blade Length / Total length (mm): 165 / 315 Grind: 50 / 50 Finish: Tcuchime Steel type: White 2 (Stainless Clad) Forging method: San Mai HRC hardness: 62 - 63 Handle type / Material / Ferrule: Octagonal / Chestnut / Water Buffalo Horn Spine Thickness at heel / tip (mm): 3,4 / 0,30 Blade height at heel (mm): 53 Weight (gr): 176 Notes: -
The founder of Tadafusa, Sone Torasaburo started the company from nothing in the 23rd year of the Showa era in 1948. He made various kinds of knives such as sickles, short swords and kitchen knives by using the forging techniques he learned as an apprentice making hand-forged metal scales. He gradually started to specialize in making fishing knives and then also address a need to create kitchen knives for home and professional use and special knives for Soba up to today. Since the company’s foundation, they strive to create “the best products” for customers by hand through every single process and to make each knife with utmost enthusiasm. The SLD Hammer tone series has one of the most distinctive hammered patterns in Japanese knife making. Each blacksmith has its own Tsuchime pattern. Their Tsuchime is based on geometric diamond pattern, which has been familiar from ancient times in Japan. Hitachi SLD Steel has more chromium than carbon steel such as Blue Paper Steel or White Paper Steel, which means that it is more resistant to rust but not fully stainless (semi stainless). Also, it holds a sharp edge and a long edge retention by its hardness and toughness. It is popular steel for kitchen knives in Japan. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Brand / Blacksmith: Tadafusa Series: SLD Hammer Tone Knife type: Nakiri 165 Blade Length / Total length (mm): 167/310 Grind: 50/50 Finish: Tsuchime / Hammered Steel type: SLD (semi stainless) Forging method: San Mai HRC hardness: 62 - 63 Handle type / Material / Ferrule: Wa Octagonal / Wooden ferule Spine Thickness at heel / tip (mm): 2,2 Blade height at heel (mm): 50 Weight (gr): 165 Notes:
