Subscribe to our news letter and enjoy $10 off!

Nigara  |  SKU: NIGA_SGHA_NK180

Nigara SG2 Nakiri 180mm with Kurouchi Tsuchime Finish

$314.99 $349.95
Tax included Shipping calculated at checkout.

Detailed Specifications
Line Nigara SG2 Kurouchi Tsuchime
Profile Nakiri
Bevel Type Double Bevel
Weight 174 g        6.14 oz
Edge Length 168 mm   .6.61 inch
Heel Height 52 mm     .2.05 inch
Width @ Spine 2.3 mm     0.09 inch
Width @ Mid 2.3 mm     0.09 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Kurouchi Tsuchime
Handle Octagonal Teak Black Ferrule
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.

    Nigara SG2 Kurouchi Tsuchime brings us a serie of knives full of character, yet not falling short on performance. The Kurouchi finish with its rugged organic look, have captured hearts of many knife lovers, however this beautiful finish seems to be commonly associated with a carbon core. Even the stainless cladding with Kurouchi finish have be commonly available, it was not until now we see a maker decides to produce a whole line that combines a high performance powder steel with this beautiful look.

    With this line, Nigara not only kept the beloved black finish, but also included a Tuchime finish that differs this line from others. The polygonal hammer used in the forming of Tsuchime finish indents the blade with geometrical shapes, easily reminds me of the scales of a dragon.

    In terms of performance, this line features the state-of-the-art Super Gold 2 powdered steel with excellent edge retention, toughness and extreme sharpness, being a high alloy powder steel with up to 16% of chromium, the SG2 is also stainless. Together with a high performance core steel and beautiful finish, this line offers an excellent price / performance ratio.

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

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.


    Based in the small yet beautiful city of Hirosaki in the northern prefecture of  Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi  (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Tsuyoshi Yoshizawa (吉澤 剛) supported by his father Toshiju Yoshizawa (吉澤 俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control. 

    • Profile: Nakiri

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

      Slide for more >>

    • Steel: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.


      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Kurouchi Tsuchime

      The Kurouch Tsuchime is a combination of the raw, organic black finish and the characterful hammered Tsuchime finish. It is commonly seen as the Kurouchi finish will keep the original black scale of the billet unpolished after forging, the texture from the forging process will be also kept, allowing all kinds of patterns and indentations to be introduced to the blade. As a combination of Kurouchi and Tsuchime, this finish also inherents their benifits: reduce drag, help with food release and protect the steel from rusting. Over all Kurouchi Tsuchime is a practical and esthetically unique finish.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA


      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

      << Slide for more


    Nigara SG2 Nakiri 180mm with Kurouchi Tsuchime Finish

    $314.99 $349.95

    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.






    174 g 

    Total Length

    313 mm

    Tip to Heel Length

    168 mm

    Blade Height at Heel

    52 mm

    Width of Spine Above Heel 

    2.3 mm

    Width of Spine at Middle of Blade

    2.3 mm

    Width of Spine at about 1cm From the Tip

    0.9 mm 


    R2 Powdered Steel, Stainless Cladding


    HRC 62 to 64

    Handle Design

    K&S Octagonal Teak Handle with Options




    View product