Nigara | SKU: NIGA_SGAM_NA180

Nigara Anmon (暗紋) SG2 Damascus Nakiri 180mm

Name: Nigara Anmon (暗紋) SG2 Damascus Nakiri 180mm
Brand: Nigara
SKU: NIGA_SGAM_NA180
Price: 483.98 AUD
Availability: InStock

$483.98 ~~$519.95~~

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K&S Price: AU $483.98^* inc. tax , vs:

Store TK	AU $648.0	-34.16%
Store BF	AU $814.0	-68.53%

^* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-12-23T01:01:45Z

Detailed Specifications

Line	Nigara Anmon SG2
Profile	Nakiri
Bevel Type	Double Bevel
Weight	167 g 5.89 oz
Edge Length	169 mm .6.65 inch
Heel Height	52 mm .2.05 inch
Width @ Spine	2.5 mm 0.1 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	1.2 mm 0.05 inch
Steel	SG2 / R2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Etched
Handle	Octagonal Birch Burl with Spacer
Region	Aomori
Best for	Enthusiasts Pro chefs Collectors

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Anmon SG2 series consist knives of various construction and sizes, all clad in 25 layers of forged damascus on each side of the blade. The ripple markings on the finely polished steel, distinctive of Tsugaru forging, is an original technique of the Nigara Forging.

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.

However, a interview with the Toshiju Yoshizawa reveals the personal inspiration for him, he said it was Andy Warhol's painting of John Lennon, specifically the fascinating distortion in his glasses that lead him to this design.

Combining this pattern with a matte etched surface, the Anmon line gets a truely breathtaking, high contrast look. This dazziling appearance combines the great edge retentionof the SG2 powder stainless steel, result a series of knives excels in all aspects. There is a reason that these knives are sold very quickly despite the high price of them.

Pros	Cons
Great artistic Great for professionals Highly collectable	High budget Relatively hard to sharpen

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Nigara

Based in the small yet beautiful city of Hirosaki in the northern prefecture of Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Tsuyoshi Yoshizawa (吉澤剛) supported by his father Toshiju Yoshizawa (吉澤俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control.

Profile: Nakiri

The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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Steel: SG2 / R2
SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Construction: Sanmai - Stainless Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.
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Finish: Etched

The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.
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Handle Specs
Profile: Octagonal WA
Material:
- Birch Burl Stabilized
The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.
The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.
The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.
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