"Damascus knife SPG2 Nakiri 165, 49 layers"
Nigara Hamono - Since the days of the samurai
The sword and knife smithy Nigara Hamono has a tradition of over 350 years. During the early Edo period, the city of Hirosaki was a castle town. There were over a hundred forges in the area at that time. Nigara Forging is one such historic forge located in Tsugaru, north of Hirosaki, which has preserved and maintained its craftsmanship to this day. The forging techniques used by Nigara are essentially the same as the traditional forging techniques that have been used for centuries to make high-quality sword and knife blades. The folding and hammering of soft iron and steel creates a distinctive beauty in each knife Nigara makes.
SPG2 Damascus Knife Series by Nigara
Your eyes automatically wander to the beautiful blades of this knife series. 48 layers of Damascus steel and a core of SPG2, the Super Gold powder steel. The finish is burnished, which shows off the gorgeous pattern excellently. Of course, Nigara pays attention to a perfect balance, the feeling when you have the octagonal handle in your hand is overwhelming. The hard steel of the cutting core, forged to about 62 HRC, offers excellent sharpening potential. Manufacturer of the steel Takefu, Japan. Depending on the translation, the steel is also referred to as SGP2, Super Gold Powder 2. This steel is an absolute premium steel, very high priced and hard to get even in Japan. This powder metallurgical high performance steel has a very fine structure. The high carbon content of 1.3% makes it extremely hard, so that up to 65 HRC is possible. Other components are 15% chromium, 3% molybdenum and 2% vanadium. With this cutting core, the knives in the series offer exceptional sharpness, cutting performance and durability, surpassing even the premium VG-10 steel. The handle is made of ebony, fits very well in the hand, the ferrule is made of genuine buffalo horn. All in all, the SPG2 Damascus series is a very successful series of knives that will give a lot of pleasure.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and sharpened thinner than their European counterparts. Some of these knives have very finely ground cutting layers, making them more delicate and suitable only for soft materials. Please refer to the product details for related information. Knives with a very thin edge and hollow grind are particularly prone to chipping. While they are excellent for fine cuts of soft materials, they should be used with appropriate caution. When sharpening on a whetstone, an angled edge is usually formed, which makes the blade more stable over time.
Chipping of the edge can also occur due to leverage forces or when cutting frozen foods, which can significantly lower the steel's temperature. Leverage forces often arise when cutting materials with bones, for example. Check your knife's edge after each use. If chipping does occur, thoroughly check if you have removed all fragments from the food. If necessary, it may be safer to discard the food. Chips in the edge may need to be ground out by a professional.
The knife should generally be used with a pulling or pushing motion, without applying much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a honing steel for sharpening. Waterstones are recommended (grit: 400-1200 for rough sharpening, 3000 for fine sharpening, 6000 or more to polish the edge) and possibly a leather strop.
Keep the knife out of reach of children. These knives are extremely sharp, so please handle them with care.
All products are unique, so slight variations from the sample image are possible.
Care Instructions
For knives made from delicate steel types, such as Aogami, Shirogami, or V-Toku, please clean them occasionally with a cloth and water, even during extended use. Acidic foods may still cause discoloration in these traditional carbon steels. After use, wash by hand with hot water and, if necessary, use a neutral detergent. Never put the knife in the dishwasher. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated place. Residual moisture can cause rust in non-stainless steels. Please refer to our ORYOKI Japan blog for product care tips.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly after cleaning.
