Nigara | SKU: NG-SG2MATMIGAKI-GY210SP3

Nigara SG2 Kurouchi Tsuchime K-tip Gyuto 210mm Western Handle

Name: Nigara SG2 Kurouchi Tsuchime K-tip Gyuto 210mm Western Handle
Brand: Nigara
SKU: NG-SG2MATMIGAKI-GY210SP3
Price: 599.95 AUD
Availability: OutOfStock

$599.95

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Detailed Specifications

Line	Nigara SG2 Kurouchi Tsuchime
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	225 g 7.94 oz
Edge Length	194 mm .7.64 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	2.5 mm 0.1 inch
Width @ Mid	2.5 mm 0.1 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	SG2 / R2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Kurouchi Tsuchime
Handle	Coke-bottle Shaped Western
Region	Aomori
Best for	Pro chefs First-timers

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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

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

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: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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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: Coke-bottle shaped western
Material:
- Ambonya Burl Stabilized
- Acrylic
- G10
Inspired by the legendary Bob Loveless's signature coke bottle shaped handle, this style of handle provides ergonomic benefits by offering a comfortable grip because of its tapered rear end.
The wider midsection allows for a secure hold and better control while the tapered ends facilitate a natural hand position. This design is commonly found in Western-style kitchen knives, offering both functionality and aesthetic appeal.
This handle is made by the same makers who produced the famous Shigeki Tanaka's SG2 ironwood western line.
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