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Nigara  |  SKU: NIGA_SGHA_PE120

Nigara SG2 Matt Migaki Tsuchime Petty 120mm

$309.95

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

Detailed Specifications
Line Nigara SG2 Matt Migaki Tsuchime
Profile Petty / Utility, Paring
Bevel Type Double Bevel
Weight 65 g        2.29 oz
Edge Length 110 mm   .4.33 inch
Heel Height 31 mm     .1.22 inch
Width @ Spine 1.6 mm     0.06 inch
Width @ Mid 1.6 mm     0.06 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
Handle Octagonal Teak Black Ferrule
Region Aomori
Best for
  • First-timers
  • Pro chefs
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    This is a line up of knives produced by Nigara have excellent performance  for how much they cost. Just like their well known VG10 line, these blades employed optimised fabrication procedures, allowing users to obtain a combination of sharp edge geometry and a powder stainless steel edge at a very acceptable cost.

    The SG2/R2 being the most commonly used powder stainless steel in the Japanese kitchen knife industry can offer a reliable toughness and edge retention. However, the higher cost of the steel means it’s usually hard to get knives made with it under 350 AUD(210mm Gyuto). The SG2 Hayabusa produced by Hatsukokoro offers a very low price for those who want to experience this steel and its ability to hold its edge, but the Matt Migaki Tsuchime line from Nigara would have a better sharpness and food release due to its hand-sharpened, sabre grind concave edge geometry. 

    The overall fit and finish is just like other knives produced in similar fashion by Nigara, you can expect very consistent surface condition, straightness and rigidity throughout different profiles. The soft stainless cladding has a very pretty smooth matt finish while the core steel still has parallel polish marks left from Migaki finish. Compare to the VG10 line with Damascus cladding, this is a very simple yet elegant design, if you are looking for a slightly different look, there is a twin sister line by Nigara that comes with Kurouchi finish. 

    The slightly thicker thickness of the blade gives the knife more sturdiness, combining with the ease of maintenance,  it allows this lineup of knives to be an excellent starting point for those who want to get into Japanese knife with have a bit more budget. And for the VG10 users looking for an upgrade, these blades offer better core steel with only a slight increase in price, but more importantly maintain a very good fit and finish and sharpness.

    Pros Cons
  • Excellent performance
  • Easy to look after
    		•
  • 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 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.

      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.

      Manufacturer:

      • 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:

      << Slide for more >>

    • 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.

      << Slide for more

    Nigara

    Nigara SG2 Matt Migaki Tsuchime Petty 120mm

    $309.95

    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.

    Measurements  

      120mm
    		 150mm

    Weight 

    		  g 
    		  g 

    Total Length

    		  mm
    		 mm

    Tip to Heel Length

    		  mm
    		 mm

    Blade Height at Heel

    		 mm
    		mm

    Width of Spine Above Heel 

    		  mm
    		 mm

    Width of Spine at Middle of Blade

    		  mm
    		 mm

    Width of Spine at about 1cm From the Tip

    		  mm 
    		  mm 

    Steel

    		 R2 Powdered Steel, Stainless Cladding
    		 R2 Powdered Steel, Stainless Cladding

    Hardness

    		 HRC 62 to 64 HRC 62 to 64

    Handle Design

    		 Ebony Handle with Black Horn Ferrule
    		 Ebony Handle with Black Horn Ferrule

     

     

     

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