Nigara - Anmon Raindrop Damascus SG2 210MM GYUTO

The Anmon SG2 series features knives in a variety of constructions and sizes, each clad in 25 layers of hand-forged Damascus on both sides of the blade. The distinctive ripple patterns on the polished steel, characteristic of Tsugaru forging, are an original hallmark of Nigara Forging.

The name “Anmon” or 暗纹 is drawn from the Anmon Waterfalls, cascading from the foothills of the World Heritage Shirakami Mountains near Hirosaki. Surrounded by ancient beech and pine forests, the cool mountain stream flows dramatically over rugged cliffs, creating a mesmerizing display that has long captivated visitors with its mystical beauty.

By combining this intricate pattern with a matte-etched surface, the Anmon series achieves a striking, high-contrast finish that is both modern and timeless. Paired with the exceptional edge retention of SG2 powder stainless steel, these knives deliver performance that matches their beauty. It’s no surprise they are highly sought after—and often sell out quickly—despite their premium price.

Spec:

• Origin (Made in): Hirosaki, Aomori Prefecture, Japan
• Brand: Nigara Hamono
• Craftsman: Tsuyoshi Yoshizawa (吉澤 剛)
• Knife Type: Gyuto
• Blade
• Construction: Raindrop Damascus
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): Stainless Steel
• Hardness: 62-63 HRC
• Hand-forged,  hand-sharpened
  
• Blade Finishes: 
  • Damascus
    
  • Kurosome (Black Etched)
• Blade Length: 210mm (8.3") 
• Blade Height (at heel): 49mm 
• Spine Thickness
• Above heel: 2.4
• Tip 1.8mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony + Buffalo Horn
• Overall Length: 340mm
• Weight: 174g 
• Engraved Mark: In Japanese Kanji "Nigara Made" (二唐作)

Care Instructions:

For the SG2 steel knives, It is a stainless steel knife. This knife will not rust but it’s essential to hand wash them with mild soap and water, then immediately dry them to prevent water spots or potential corrosion. Avoid cutting on hard surfaces like glass or granite, and store the knife in a sheath or on a magnetic strip to protect the blade.To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods.