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Nigara  |  SKU: NIGA_SGKU_SSA120

Nigara SG2 Kurouchi Tsuchime Small Santoku 120mm

$299.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Nigara SG2 Kurouchi Tsuchime
Profile Petty / Utility, Paring
Bevel Type Double Bevel
Weight 95 g | 3.4 oz
Edge Length 122 mm | 4 51/64″
Heel Height 37 mm | 1 29/64″
Width @ Spine 2.4 mm | 3/32″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 1.8 mm | 5/64″
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
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    • 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
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  • Relatively hard to sharpen
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral 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.

    Nigara

    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: Petty

      Utility, Paring

      The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

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    • 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.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

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    • 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.

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    • 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.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • 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.

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