Gyuto knife, SLD steel, Kurouchi Damascus finish, Yorokobi range - 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: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: SLD. This modern steel is made by Hitachi and has excellent wear resistance. It has around 1.5% carbon meaning it can be hardened to well over 60 Rockwell. There is also 11-13% chromium meaning it can almost be classed as stainless steel which generally has a minimum of 13% chromium. All in all a rather nice steel. It is very similar to SKD11 and D2 steel. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji, which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal Urushi lacquer handle
RANGE: Yorokobi
BLADE LENGTH: 210mm
MAKER: Nigara Hamono - Japan
BEST FOR: Top of the line knives in crazy steels.
SAUNDERS SAYS: “Urushi with kurouchi makes Tom happy. Looks well cool”
These knives are hand-forged so there may be slight variations in measurements and finishes.
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: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: SLD. This modern steel is made by Hitachi and has excellent wear resistance. It has around 1.5% carbon meaning it can be hardened to well over 60 Rockwell. There is also 11-13% chromium meaning it can almost be classed as stainless steel which generally has a minimum of 13% chromium. All in all a rather nice steel. It is very similar to SKD11 and D2 steel. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji, which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal Urushi lacquer handle
RANGE: Yorokobi
BLADE LENGTH: 210mm
MAKER: Nigara Hamono - Japan
BEST FOR: Top of the line knives in crazy steels.
SAUNDERS SAYS: “Urushi with kurouchi makes Tom happy. Looks well cool”
These knives are hand-forged so there may be slight variations in measurements and finishes.
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: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: SLD. This modern steel is made by Hitachi and has excellent wear resistance. It has around 1.5% carbon meaning it can be hardened to well over 60 Rockwell. There is also 11-13% chromium meaning it can almost be classed as stainless steel which generally has a minimum of 13% chromium. All in all a rather nice steel. It is very similar to SKD11 and D2 steel. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji, which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal Urushi lacquer handle
RANGE: Yorokobi
BLADE LENGTH: 210mm
MAKER: Nigara Hamono - Japan
BEST FOR: Top of the line knives in crazy steels.
SAUNDERS SAYS: “Urushi with kurouchi makes Tom happy. Looks well cool”
These knives are hand-forged so there may be slight variations in measurements and finishes.
