Nigara SG STRIX Petty 120mm Ebony Handle

From their origins forging battle-ready blades to their current work in kitchen knives and steel products, the Nigara family’s craftsmanship has evolved while preserving its deep-rooted traditions. With over 350 years of history,
Nigara Hamono is a highly respected Japanese bladesmithing company known for producing exceptional knives.

Today, the family continues to refine their methods, creating distinctive, high-quality pieces. This series of Nigara Hamono knives is best described by their thin, hand-sharpened geometry and outstanding cutting performance.

​​This series is made with a specialty stainless steel called SPG STRIX. It's a high-performance Japanese powdered stainless steel known for its excellent edge retention, high hardness (around HRC 65), and superb corrosion resistance. Despite its hardness, it remains relatively easy to sharpen thanks to its fine carbide structure.

Petty knives (Utilty) have a similar profile as the Gyuto but smaller, commonly ranging from 12 to 15cm. A shape most often used next to any larger all-purpose blade (gyuto & santoku) although there are many households where this is the go-to knife. Very suitable for the smaller cutting tasks such as cleaning, portioning and peeling fruits and vegetables and cleaning smaller cuts of meat or fish.
Pairing knives are more used for in-hand tasks such as peeling, trimming, scoring and cleaning and fruit or vegetable.

This is a stainless steel knife. Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen. While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives. To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.