Nigara | SKU: NIGA_SGHA_KSU255KU_GT

Nigara SG2 Kurouchi Tsuchime K-Tip Sujihiki 255mm Green Turquoise

Name: Nigara SG2 Kurouchi Tsuchime K-Tip Sujihiki 255mm Green Turquoise
Brand: Nigara
SKU: NIGA_SGHA_KSU255KU_GT
Price: 669.95 AUD
Availability: OutOfStock

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Nigara SG2 Kurouchi Tsuchime
Profile	Sujihiki / Slicing knife
Bevel Type	Double Bevel
Weight	277 g \| 9.8 oz
Edge Length	242 mm \| 9 17/32″
Heel Height	40 mm \| 1 37/64″
Width @ Heel	2.1 mm \| 5/64″
Width @ Mid	2.1 mm \| 5/64″
Width @ 1cm from Tip	1.1 mm \| 3/64″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Kurouchi Tsuchime
Handle	Special Handle
Region	Aomori
Best for	Pro chefs First-timers

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Nigara SG2 Matt Migaki Kurouchi Tsuchime line is the twin sister of the non-Kurouchi finished line produced by Nigara. Their shared, optimised production procedures allow them to be offered at a very competitive price without sacrificing much performance. These blades are for those who are looking for a more durable powder stainless steel edge, but also like the rustic look of the Kurouchi. As far as I know, this isn’t a common combination on the market, not to say that Nigara offer a whole series of different sizes and profiles in this line.

Being the most commonly used powder stainless steel in the Japanese kitchen knife industry, the SG2/R2 holds its place steadily with a good combination of toughness, edge retention and corrosion resistance. However, to get you hands onto this steel would be bit costly. Tojiro offers a series of SG2 knives from their budget DP series, Hatsukokoro also have a SG2 member in their Hayabusa family that comes at even lower price. However, the hand-grind bevel by Nigara’s skilful sharpener offers their knives a much more optimised geometry, beating Tojiro and Hatsukokoro with a better overall cutting performance while costing only a slightly more.

The fit and finish is consistent as usual for these Nigara blades. Good surface consistency, straightness and sharpening. The Kurouchi gives a completely different look to its twin sister line, making these knives a bit more popular choice for gifting. I have to be honest, this layer of black finish seems to be painted on instead of formed during the heating of the blade, but it is understandable as the stainless cladding doesn’t require the corrosion resistance of this oxidation layer, and is seems to be hard to form a dark Kurouchi finish on surface of the high alloy stainless steel.

Overall, Nigeria’s SG2 Matt Migaki lines are successful blades that excel in performance at their price bracket, the addition of the Kurouchi finish allows even more characterful selections for buyers and indeed we found many customers of us favour this more rustic look. We recommend this line to those whole want to upgrade their steel from the more entry level steels like VG10/AUS10, and to beginners who have a bit more budget as the sturdiness of the thicker bevel can help with reducing the chance of chipping.

Pros	Cons
Budget friendly Excellent performance Great for professionals	Relatively hard to sharpen

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.

Nigara

Hirosaki sword and knife artisan

Nigara (二唐刃物鍛造所) is a forge in Hirosaki, Aomori. Go Yoshizawa (吉澤剛) is its president and signs as the eighth generation; his father, Toshiju Yoshizawa (吉澤俊寿), the seventh generation, is chairman.

Nigara dates its line to 1803, when the family began as gunsmiths in the service of the Tsugaru domain, and it made Japanese swords for generations. In the Edo period the domain took it on as its weapons works, and it made even cannon and warships. After the Second World War the forge turned from military swords to farm tools and kitchen knives; in those years it made knives in winter and sold them in summer.

In the early Showa era a Nigara smith whose sword name was Kunitoshi (国俊) studied under Dr Kotaro Honda, director of Tohoku University's metals research institute. Nigara's company history says he excelled at sword making. He was recognised as a holder of an intangible cultural property of Aomori Prefecture and passed his skill on to the seventh generation. The sixth generation had no son, so Toshiju, a grandson through a daughter's line, joined as heir. The present company dates from 1949, and besides knives it does welding and steel construction work, with a welding department since 1963. Nigara showed at Maison et Objet in Paris in 2011 and at Ambiente in Frankfurt in 2013.

We have visited Nigara several times, once for a few days of hands-on training at the forge.

The Anmon Damascus knives we list come in SG2 as gyuto, kiritsuke gyuto, bunka, santoku, nakiri, petty and sujihiki, and as single-bevel yanagiba and takobiki in Blue 2 and Ginsan. SG2 tsuchime knives, kurouchi or matt migaki, cover gyuto, petty, santoku, nakiri, bunka and sujihiki, plus a double-bevel honesuki and a butcher. We also list VG10 Damascus tsuchime, Ginsan Kurozome Damascus and Aogami Super tsuchime knives, and an SPG STRIX tsuchime Damascus nakiri. The honyaki are Blue 2 with shaped hamon, as yanagiba, kiritsuke yanagiba and sakimaru, and a White 1 kiritsuke yanagiba.

“An Aomori knife company whose family made Japanese swords for generations, with an Anmon line of Damascus knives.”

Est. 1949 | 昭和24年

Known for Glamorous and innovative knife design, inherited forging skills.

Website nigaraknives.com Read more about Nigara

Knife details

Profile

Sujihiki

筋引

Slicing knife · Double bevel

A long, narrow slicer for dividing large meat; Tojiro says it cuts sashimi too.

SG2 / R2

スーパーゴールド2

Stainless · Takefu Special Steel

Takefu powder stainless, 62+ HRC. Long edge; resists rust.

Construction

Sanmai - Stainless Clad

三枚

3 layers · stainless clad

Hard core between two stainless layers, bare only at the edge; the cladding resists rust.

Finish

Kurouchi Tsuchime

Forge scale · hammered

Hammer marks under dark forge scale. May help food release; bevel and edge need care.

Frequently asked questions

What size sujihiki should I buy?

Between 210 and 270 mm, depending on where it will work. One Japanese maker lists 210 to 240 mm, double-bevel, for home use and 240 to 270 mm, single- or double-bevel, for professional kitchens.

Another, in Sakai, recommends 240 mm at home, with the size of your board in mind, and 270 mm for professional use.

Sujihiki or yanagiba: which do I need?

A sujihiki is a long, double-bevel knife for dividing larger pieces of meat into their parts, and its length lets it slice sashimi too; a yanagiba is the sashimi knife.

The Sakai cutlery association describes the yanagiba (柳刃包丁) edge as so acute that it cannot be used on bone or other hard things, so choose the sujihiki for meat and the yanagiba if sashimi is the main job.

SG2 steel knives at Knives and Stones

SG2 is my go-to recommendation for anyone who wants a stainless knife that performs like carbon steel without the fuss. At 62 HRC or more (Takefu's figure), it takes a screaming edge and holds it far longer than VG-10 or AEB-L, all while being rust-resistant. You get the best of both worlds: no patina worry, but real cutting performance.

SG2 vs AS steel for kitchen knives — which is better?

Neither is objectively better, it just depends on whether you value stainless convenience or a laser-sharp carbon edge. Go with SG2 if you want a knife that holds a screaming edge without any babysitting. Choose AS if you are chasing the thinnest possible edge and don't mind wiping the blade down after every use.

SG2 is a powdered stainless steel from Takefu, rated at 62 HRC or more. It is tough and resists corrosion, which is why I reach for it when working with acidic foods. Aogami Super is high carbon, and Proterial gives it a hardening hardness of over 60 HRC. It sharpens to a hair-whittling edge that lasts slightly longer than SG2, but it will rust if you neglect it.

R2 steel vs SG2 — are they the same?

Yes, R2 and SG2 are the same steel — R2 is the name used by Kobelco Steel, and SG2 (Super Gold 2) is the name used by Takefu Special Steel for the identical powdered metallurgy formula. SG2 / R2 is a powder (PM) steel from Takefu Special Steel, Japan, with a composition of 1.25% carbon, 14.0% chromium, 1.8% vanadium, 2.3% molybdenum, and a hardness range of 62–64 HRC. So if you see a knife labeled R2 or SG2, you are getting the exact same material.

How old is Nigara, and did it make swords?

The Nigara family line began in 1803, when the family served the Tsugaru domain as gunsmiths. For generations afterwards it made Japanese swords.

After the Second World War, the forge turned to blades for everyday life, including farm tools and kitchen knives.

Who leads Nigara today?

Go Yoshizawa, president of Nigara Hamono Forge, leads it today and signs as the eighth generation of the Nigara family line.

The company is Nigara Hamono Forge (二唐刃物鍛造所), in Kanazoku-machi, Hirosaki, Aomori.

Reviewed by K&S Staff · Last updated 22 July 2026

Nigara SG2 Kurouchi Tsuchime K-Tip Sujihiki 255mm Green Turquoise

Availability

Detailed Specifications

Nigara

Knife details

Sujihiki

SG2 / R2

Sanmai - Stainless Clad

Kurouchi Tsuchime

Frequently asked questions

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Nigara SG2 Kurouchi Tsuchime K-Tip Sujihiki 255mm Green Turquoise

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