Nigara | SKU: NIGA_TK_SAKIMARU300SP1

Nigara "Onikoroshi" Troll Killer Blue 2 Damascus Sakimaru Takobiki Yanagiba 300mm Blade

Name: Nigara "Onikoroshi" Troll Killer Blue 2 Damascus Sakimaru Takobiki Yanagiba 300mm Blade
Brand: Nigara
SKU: NIGA_TK_SAKIMARU300SP1
Price: 3600.0 AUD
Availability: InStock

$3,600.00

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K&S Price: AU $3,600.00^* inc. tax , vs:

Store BF	AU $4373.0	-21.47%
Store MK	AU $3872.06	-7.56%

^* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-07-06T01:01:25Z

Detailed Specifications

Line	Nigara Specials
Profile	Yanagiba
Bevel Type	Single Bevel
Weight	197 g 6.95 oz
Edge Length	294 mm .11.57 inch
Heel Height	44 mm .1.73 inch
Width @ Spine	4.6 mm 0.18 inch
Width @ Mid	3.5 mm 0.14 inch
Width @ 1cm from Tip	1.3 mm 0.05 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	61 - 63
Surface Finish	Etched
Handle	Blade Only
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.

The "Onikoroshi" is one of the most collectible knives from Nigara. The multilayer damascus Ji (soft steel) is sandwiched between the top layer soft iron and the blue 2 hagane steel, showing a Mt. Fuji design.

Blade only but customer can choose any available K&S handle to go with the knife free of charge.

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 netural 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 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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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: Unhandled
Material:
- Blade Only
Sometimes we offer the the knife in blade only form without handles installed. This type of offering is common for premium knives which customer may prefer to choose a custom handle and saya option. We do sometimes offer a free handle that can go with the knife (installed or detached).
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