Nigara Hamono Migaki Tsuchime Damascus VG10 - Kiritsuke 240mm Ebony handle

Nigara Hamono Migaki Tsuchime Damascus VG10 - Kiritsuke 240mm Ebony handle

Name: Nigara Hamono Migaki Tsuchime Damascus VG10 - Kiritsuke 240mm Ebony handle
Brand: Nigara Hamono
SKU: KNF-NH-STD-MTS-KIR-240-C
Price: 1233.00 AED
Availability: InStock

Dhs. 1,233.00

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Nigara Hamono Migaki Tsuchime Damascus VG10 - Kiritsuke 240mm Ebony handle

Dhs. 1,233.00

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Description

Nigara Hamono's origins can be traced back to Samurai times. For over 350 years, this family has been creating swords and knives, keeping the tradition alive by passing it down from father to son. The current (8th) generation blacksmith, Tsuyoshi Yoshizawa, learns the ropes from his father, Toshiju, and produces unparalleled knives. The VG10 series by Nigara Hamono showcases a matte polish and hammered pattern, demonstrating the utmost attention to detail. These knives are truly special due to the use of VG10, which is renowned for its durability and ease of sharpening. The core of the knife is safeguarded by layers of softer stainless steel, blending functionality with beauty. The unique finish and dimples also prevent food from sticking while cutting, making these knives a true kitchen essential.

Specifications

Blade material:
VG10 Stainless Steel Damascus

Handle material:
Octagonal Ebony wood

Hardness:
61 HRC

Cutting edge angle:
15°±1 Per Side

Overall length:
390mm

Blade length:
240mm

Handle length:
150mm

Net weight:
206g

Made in:
Hirosaki, Aomori, JAPAN

*The images in this page are of the sample products. Color, weight, pattern and size may differ because each product is handmade.

Care & Maintenance

Care:
Clean with a soft sponge and dry immediately after use. Always wash knives by hand—do not use a dishwasher, as the high heat and harsh detergents can damage the blade and handle. Additionally, avoid leaving knives in the sink after use. Prolonged exposure to moisture can dull the blade faster over time and increases the risk of injury when handling other dishes. Store safely to protect the blade and ensure longevity. Avoid cutting into bones, frozen foods, or hard fruit pits.

Cutting Surface:
For best results, use wood, rubberized boards, high-end composites, or quality plastics like polyethylene as your cutting surface. These materials help preserve and extend the knife's edge. Avoid glass, metal, countertops, or other rigid, unforgiving surfaces.

Sharpening:
To maintain optimal performance, we recommend sharpening knives using whetstones, which deliver the finest results for your blades.

Included in the Box

Kiritsuke knife
Blade Guard

Your kitchen's finest edge

FAQs

Please read our FAQs page to find out more.

What is the best way to sharpen my knife?

The best way to sharpen your knife is by using a whetstone. It's a traditional method that provides excellent results. Alternatively, you can use a knife sharpener or take your knives to a professional sharpening service.

How do I properly care for my knives?

To properly care for your knives, hand wash them with mild soap and water, dry them immediately, and store them in a knife block or on a magnetic strip. Avoid putting them in the dishwasher, as the high heat and detergents can damage the blade and handle.

What types of knives do I need in my kitchen?

Essential knives for any kitchen include a chef's knife, a paring knife, a serrated bread knife, and a utility knife. These knives cover a wide range of tasks, from chopping vegetables to slicing bread and delicate peeling.

How do I choose the right knife for me?

Choosing the right knife depends on your cooking style and preferences. Consider the blade material, handle comfort, weight, and balance. It's often helpful to handle a knife before purchasing to ensure it feels comfortable and suits your needs.

What is the difference between forged and stamped knives?

Forged knives are made from a single piece of steel, heated and then shaped, resulting in a heavier, more durable knife. Stamped knives are cut from a sheet of steel and tend to be lighter and less expensive. Both types have their advantages, depending on your cooking requirements.