Nigara Hamono SG2 Kurouchi Butcher Knife 170 mm
| Blade Length | 170 mm |
| Total Length | 305 mm |
| Steel | R2(SG2) |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 30.0 mm |
| Width at Spine | 2.3 mm |
| Weight | 122 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 Honesuki is designed specifically for poultry butchery, but can be used for a wide variety of butchery tasks. The "reverse tanto" or "K-tip" is ideal for getting in and around joints and bones. Though we do not recommend cutting through bone with any Japanese knife, the honesukiās thickness in the spine and behind the edge makes it less likely to suffer damage if you nick a bone by accident. If you're looking for a knife that can handle butchery and vegetable prep, consider a petty. If you're looking for a knife specific to fish butchery, consider a deba.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
Shipping & Returns
Shipping & Returns
Nigara Hamono SG2 Kurouchi Butcher Knife 170 mm
Nigara Hamono SG2 Kurouchi Butcher Knife 170 mm
| Blade Length | 170 mm |
| Total Length | 305 mm |
| Steel | R2(SG2) |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 30.0 mm |
| Width at Spine | 2.3 mm |
| Weight | 122 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 Honesuki is designed specifically for poultry butchery, but can be used for a wide variety of butchery tasks. The "reverse tanto" or "K-tip" is ideal for getting in and around joints and bones. Though we do not recommend cutting through bone with any Japanese knife, the honesukiās thickness in the spine and behind the edge makes it less likely to suffer damage if you nick a bone by accident. If you're looking for a knife that can handle butchery and vegetable prep, consider a petty. If you're looking for a knife specific to fish butchery, consider a deba.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 | 170 mm |
| Total Length | 305 mm |
| Steel | R2(SG2) |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 30.0 mm |
| Width at Spine | 2.3 mm |
| Weight | 122 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 Honesuki is designed specifically for poultry butchery, but can be used for a wide variety of butchery tasks. The "reverse tanto" or "K-tip" is ideal for getting in and around joints and bones. Though we do not recommend cutting through bone with any Japanese knife, the honesukiās thickness in the spine and behind the edge makes it less likely to suffer damage if you nick a bone by accident. If you're looking for a knife that can handle butchery and vegetable prep, consider a petty. If you're looking for a knife specific to fish butchery, consider a deba.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.
