Nigara | SKU: NG-SPCRLDM-SKM360

Nigara Special Coreless Sakimaru Takobiki 360mm

Name: Nigara Special Coreless Sakimaru Takobiki 360mm
Brand: Nigara
SKU: NG-SPCRLDM-SKM360
Price: 4800.0 AUD
Availability: InStock

$4,800.00

Tax included Shipping calculated at checkout.

Detailed Specifications

Line	Nigara Specials
Profile	Yanagiba
Bevel Type	Single Bevel
Weight	410 g 14.46 oz
Edge Length	359 mm .14.13 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	5.6 mm 0.22 inch
Width @ Mid	4.0 mm 0.16 inch
Width @ 1cm from Tip	2.0 mm 0.08 inch
Steel	Blue 1 / Aogami #1 \| Carbon
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	61 - 64
Surface Finish	Etched
Handle	triple spacer ebony
Region	Aomori
Best for	Collectors Enthusiasts

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

Highly Collectable Nigara Coreless Sakimaru Takobiki 360mm

This is a pure White + Blue coreless with no soft cladding, and should not be confused with the (somewhat inferior) Kagetora (影彪) Series. This is more like a honayki Kagetora!

Unveil the epitome of Japanese craftsmanship with the Nigara Coreless Sakimaru Takobiki 360mm, an extraordinary Japanese kitchen knife. This knife, meticulously crafted by the esteemed Nigara Hamono, represents a harmonious blend of traditional artistry and modern innovation. The 360mm blade, designed for slicing sashimi and other delicate tasks, is made from coreless steel, renowned for its superior sharpness, edge retention, and durability.

The blade features a unique pattern that not only enhances its aesthetic appeal but also symbolizes the intricate process of forging coreless steel. The Sakimaru tip provides exceptional precision and control, ideal for intricate slicing tasks. The handle, made from premium wood, ensures a comfortable and secure grip, allowing for effortless maneuvering. Each Nigara knife is a testament to the brand's unwavering commitment to quality and artistry, making it a prized addition to any culinary collection.

Elevate your culinary experience with the Nigara Coreless Sakimaru Takobiki, a Japanese kitchen knife perfect for professional chefs and dedicated home cooks. Available at Knives and Stones, Sydney.

Features:

Blade Length: 360mm
Steel Type: Coreless steel
Blade Finish: Unique pattern
Handle Material: Premium wood handle
Craftsmanship: Handcrafted by Nigara Hamono
Usage: Ideal for slicing sashimi and delicate kitchen tasks

Nigara, with their more than 350 years of katana forging history, ocassinally produce some extreme-skill-showing knives that displays their unique Japanese artistics.

For example the "Onikoroshi (Troll Killer)" requries multiple times of forging, twesting. The forging process is done by master Tsuyoshi Yoshizawa (吉澤剛) himself who also often forges samurai swords. The wrongt iron cladded knives gives out the highly attractive clouds on the cladding. The "Kagetora (Tiger Shadow)" series comines Blue 2 and White 2 steel, demonstrating unrivalled forging skills.

These knives are very hard to come by and highly collectible.

Pros	Cons
Highly collectable Great artistic	High budget

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.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

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: Yanagiba

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.
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Steel: Blue 1 / Aogami #1
Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 64
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Construction: Sanami - Soft Iron 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. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.
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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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
- Marble / Blonde Horn
- Black Buffalo Horn
Theis Wa handle design is renowned for its elegant, classic design, making it a sought-after feature in premium knives. This particular handle showcases a triple nickel copper spacer, adding a touch of sophistication. The handle itself is crafted from high-quality ebony, complemented by a horn ferrule that can be either black buffalo horn or a stunning blonde/marble buffalo horn. This meticulous combination of materials not only enhances the knife's aesthetic appeal but also ensures durability and a comfortable grip, making it a favorite among discerning chefs and knife enthusiasts.
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