Nigara SG2 Tsuchime Kurouchi Sujihiki 270mm
Nigara SG2 Tsuchime Kurouchi Sujihiki 270mm is backordered and will ship as soon as it is back in stock.
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K&S Price: AU $499.00* inc. tax , vs:
| Store CD | AU $562.0 | -12.63% |
| Store SC | AU $695.28 | -39.33% |
| Store TC | AU $525.0 | -5.21% |
* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-10-12T17:06:21Z
Detailed Specifications
| Weight | 188 g | 6.6 oz |
| Edge Length | 260 mm | 10 15/64″ |
| Heel Height | 40 mm | 1 37/64″ |
| Width @ Spine | 2.3 mm | 3/32″ |
| Width @ Mid | 2.3 mm | 3/32″ |
| Width @ 1cm from Tip | 1.1 mm | 3/64″ |
| Hardness (HRC) | |
| Handle |
Care Instruction
- Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
- Wash with neutral detergent after use, and wipe dry;
- Please don't wash knife with dishwasher, it will damage the wood handle;
- Be careful not to leave the knife close to a heat source for a long time;
- It is a lot more dangerous to cut with a blunt knife than a sharp knife!
- It is best to sharpen a Japanese knife regularly on a waterstone. Error: Steel nature unknown
Nigara SG2 Tsuchime Kurouchi Sujihiki 270mm
Nigara SG2 line features the state-of-the-art Super Gold 2 powdered steel with excellent edge retention, toughness and extreme sharpness, the Tsuchime (hammered) pattern gives the knife a rustic touch. This line offers an excellent price / performance ratio.
Measurements
| mm | |
| Weight | 188 g |
| Tip to Heel Length | 260 mm |
| Blade Height at Heel | 40 mm |
| Width of Spine Above Heel | 2.3 mm |
| Width of Spine at Middle of Blade | 2.3 mm |
| Width of Spine at about 1 cm from tip | 1.1 mm |
Steel type: SG2 core with stainless clad
Hardness (HRC): 62-63
Handle Design: Stabilized and dyed birch handle with white spacer
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Since being appointed by the domain of Tsugaru to make Japanese swords, Nigara Forging has a history of over 350 years. As one of the few noble swordsmiths in Japan, Nigara homono has continued to preserve this art. The making of swords has been abandoned as a business item since 1965, but the same forging techniques such as welding and hammering have been kept alive in the making of kitchen knives since then.