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.
Availability
Delivery unavailable for this item. Available for pickup at Crows Nest only. Please select "Pickup" at checkout.
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St Peters (Online/Showroom) —2 Bishop St Unit 2 St Peters NSW 2044
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Crows Nest (Storefront) —107 West St, Crows Nest NSW 2065Pickup only
Detailed Specifications
| Weight | 188 g | 6.6 oz |
| Edge Length | 260 mm | 10 15/64″ |
| Heel Height | 40 mm | 1 37/64″ |
| Width @ Heel | 2.3 mm | 3/32″ |
| Width @ Mid | 2.3 mm | 3/32″ |
| Width @ 1cm from Tip | 1.1 mm | 3/64″ |
| Hardness (HRC) | |
| Handle |
- 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
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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.