Nigara Hamono SG2 Kurouchi Bunka 180 mm
| Blade Length | 180 mm |
| Total Length | 310 mm |
| Steel | R2(SG2) |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 47.0 mm |
| Width at Spine | 2.2 mm |
| Weight | 152 grams |
| BevelĀ | Double (50/50) |
The Blacksmith
Nigara Hamono is located in Hirosaki city, Aomori Prefecture, on the west coast of the very northern tip of the main island of Honshu, Japan. Their family has a 350 year old history of making knives and swords and more recently has expanded into structural steel beams for use in construction. Tsuyoshi Yoshizawa stands as the 8th generation smith in the lineage of blacksmiths at Nigara Hamono and creates knives with his younger brother and two other craftsmen.
We are so excited to be able to offer these gorgeous knives to our customers. They are very thin behind the edge and have great blade geometry which contributes to an absolutely stunning cutting feel. The R2(SG2) stainless steel will give these knives excellent edge retention and will make these knives super easy to care for.
The Knife
The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It's a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The "reverse tanto" or "K-tip" gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It's great at slicing smaller proteins and flying through any mid-sized vegetable.Ā
Ā
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Product Information
Product Information
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Shipping & Returns
Nigara Hamono SG2 Kurouchi Bunka 180 mm
Nigara Hamono SG2 Kurouchi Bunka 180 mm
| Blade Length | 180 mm |
| Total Length | 310 mm |
| Steel | R2(SG2) |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 47.0 mm |
| Width at Spine | 2.2 mm |
| Weight | 152 grams |
| BevelĀ | Double (50/50) |
The Blacksmith
Nigara Hamono is located in Hirosaki city, Aomori Prefecture, on the west coast of the very northern tip of the main island of Honshu, Japan. Their family has a 350 year old history of making knives and swords and more recently has expanded into structural steel beams for use in construction. Tsuyoshi Yoshizawa stands as the 8th generation smith in the lineage of blacksmiths at Nigara Hamono and creates knives with his younger brother and two other craftsmen.
We are so excited to be able to offer these gorgeous knives to our customers. They are very thin behind the edge and have great blade geometry which contributes to an absolutely stunning cutting feel. The R2(SG2) stainless steel will give these knives excellent edge retention and will make these knives super easy to care for.
The Knife
The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It's a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The "reverse tanto" or "K-tip" gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It's great at slicing smaller proteins and flying through any mid-sized vegetable.Ā
Ā
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Original: $239.62
-65%$239.62
$83.87Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Blade Length | 180 mm |
| Total Length | 310 mm |
| Steel | R2(SG2) |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 47.0 mm |
| Width at Spine | 2.2 mm |
| Weight | 152 grams |
| BevelĀ | Double (50/50) |
The Blacksmith
Nigara Hamono is located in Hirosaki city, Aomori Prefecture, on the west coast of the very northern tip of the main island of Honshu, Japan. Their family has a 350 year old history of making knives and swords and more recently has expanded into structural steel beams for use in construction. Tsuyoshi Yoshizawa stands as the 8th generation smith in the lineage of blacksmiths at Nigara Hamono and creates knives with his younger brother and two other craftsmen.
We are so excited to be able to offer these gorgeous knives to our customers. They are very thin behind the edge and have great blade geometry which contributes to an absolutely stunning cutting feel. The R2(SG2) stainless steel will give these knives excellent edge retention and will make these knives super easy to care for.
The Knife
The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It's a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The "reverse tanto" or "K-tip" gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It's great at slicing smaller proteins and flying through any mid-sized vegetable.Ā
Ā
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
