Niagara Hamono dates back to the Edo period in Japan, now crafting knives in the spirit of the families lineage of swordsmiths, and is located in the capital of Aomori prefecture. https://nigara.jp/en/company
Location: Hirosaki, Japan
Line: N/A
Construction: San mai
Edge Steel: XEOS HRC~62
Cladding: Stainless
Finish: Migaki Tsuchime
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal ebony with corian spacer
Weight: ~ g
Blade Length: ~mm
Overall Length: N/A
Thickness at Heel: ~mm
Blade Height: ~mm
This is a food prep knife designed for users who value excellent sharpness and edge retention.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.












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