Nigara Sakimaru Yanagiba Aogami #2 Twisted Damascus 300mm (11.8″)

One of the most impressive collector’s pieces we have on offer. This spectacular sakimaru yanagiba by the famous Nigara Hamono smithy is a fusion of excellent performance and outstanding aesthetics rarely matched in the world of knives. 

It’s hard to overlook the stunning and masterfully made twisted damascus finish on the blade, the silver lines of which are reminiscent of contour lines that visualise the shape and height of mountains, hills and valleys on a map. Each cut with this blade feels like it is transcending space and time, transporting the wielder back into Edo era Japan.

Nigara Sakimaru Yanagiba Aogami #2 Twisted Damascus 300mm (11.8″) is a traditional single-bevel Japanese knife used for preparing meat and raw fish, especially sashimi and nigiri sushi, and meat. Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts. The name sakimaru refers to the tanto tip, which is, besides looking impressive, also a homage to the traditional Japanese katana. Its Aogami #2 high-carbon steel core ensures long-lasting sharpness which is easy to achieve as the steel sharpens really well.

BLADE SHAPE:
Yanagiba (literally ‘willow’, as its shape is reminiscent of a willow leaf) is one of the three traditional Japanese knives (besides deba and usuba), and it’s used for slicing raw fish. They have a single bevel, which can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible. Yanagiba knives are usually 240-360 mm long, which allows the user to slice the sashimi in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.

The name sakimaru refers to the tanto tip, which is, besides looking awesome, also a homage to the famous katana.

*The length of the cutting edge is 290mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 300mm.

STEEL:
Aogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here).
Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

LAMINATION:
The hard core of the knife is composed of a hard core (forming the cutting edge) and a softer, external layer of soft iron, a cladding we call ni-mai lamination. The outer layer of softer steel forms a “shinogi” line along the entire edge of the blade. The shinogi line represents the border between the harder, inner steel and the outer layer of softer steel. The Ni-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.

GEOMETRY:
It has a single bevel (asymmetrical) blade. As such, the blade and handle are not suited for left-handed people but right-handed users only. Single bevel blades make extremely precise cuts. The back side of the blade is flat with a slightly concave lower part, while the sharp side tapers in a straight line to the edge. Traditional Japanese single bevel knives are knives with a bevel on the front – shinogi – side and a concave back – uraoshi – side. Uraoshi is the thin, flat rim that surrounds the urasuki which serves to optimize performance and enhance strength of the blade. The urasuki grind can be resharpened very quickly and easily, reduces the effect of food sticking to the blade and lends itself well to certain cutting techniques (e.g., katsuramuki or art of peeling a white radish (daikon). 
The blade has a distal taper – at the tang, the blade is 4.1mm (0.16″) thick and narrows towards the tip, where it is 2.8mm (0.11″) thick. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.

BLADE FINISH:
The blade is adorned with a unique twisted damascus pattern, the silver lines of which are nicely complemented by the highly polished glossy cutting edge of the knife.

HANDLE:
The traditional Japanese (Wa) style handle is octagonal in shape and made of rich dark luxury ebony wood, topped with a marble buffalo horn ferrule. Ebony wood is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. Recently the number of manufacturers of such handles has decreased, making them difficult to find.

BLACKSMITH:
Nigara Hamono is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono’s rich history and artistry.

For more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.

While sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.

With their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. 

The current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.