Nigara Hamono have over 350 years of family expertise in knife making. Now in their 8th generation, the masterful craftsmanship of their knives puts them in the Premier league for quality and performance. A Nigara knife is a knife for life. Made with the utmost attention to quality, detail and performance, Nigara knives are very hard to beat.
R2 steel is a hard stainless steel used by leading blacksmiths to provide some of the best sharpness and retention specifications that can be achieved from stainless steel. It makes for a superbly sharp knife that lasts a long time but can require a little more elbow grease when sharpening due to being a harder steel.
Boning Knives (or Honesuki) are vital to a professional chef for, well, boning. With a thicker blade, straighter edge coning to a point and usually a single sided bevel although these are double bevel, these knives allow very precise work around objects such as bones.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: