This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. They are best honed with leather strops and sharpened on high-grit waterstones.
The blades are cold-forged SG2 powdered steel clad in patterened-stainless steel, which offers exceptional edge retention but must be kept dry.
The handles are octagonal stabilized birch with micarta spacer.
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
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
