PRAHRAN STORE NOW OPEN · THU–MON · 10AM–6PM

Nigara Hamono  |  SKU: NIGA_SG2MATMGK_STK140MOP

Nigara SG2 Mother-of-pearl Steak Knife 140mm

Regular price $449.95

Sold out right now

Leave your email and we’ll send one message the moment it’s back in stock.

One email, no marketing. Privacy policy.

Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Nigara SG2 Migaki
Profile Steak / Steak knife
Bevel Type Double Bevel
Weight 98 g | 3.5 oz
Edge Length 133 mm | 5 15/64″
Heel Height 25 mm | 63/64″
Width @ Heel 1.9 mm | 5/64″
Width @ Mid 1.7 mm | 1/16″
Width @ 1cm from Tip 0.8 mm | 1/32″
Steel SG2 / R2 | Powdered | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Migaki
Handle Coke-bottle Shaped Western
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.


The Nigara SG2 Migaki line strips things back to pure performance, offering the exceptional value Nigara is known for without any distraction. By employing optimized fabrication procedures, these blades deliver a combination of sharp SG2 powdered steel and precision geometry at a remarkably accessible cost.

SG2 (R2) is the industry benchmark for powdered stainless steel, prized for its reliable toughness and superior edge retention. Typically, this steel commands a premium, but Nigara makes it attainable. While other brands offer entry points to SG2, the Nigara Migaki line stands apart with its hand-sharpened, sabre grind concave edge geometry, resulting in superior sharpness and cutting performance right out of the box.

The finish is a study in understated elegance. The smooth, polished Migaki finish on the soft iron cladding offers a classic, professional look that is highly resistant to staining and exceptionally easy to maintain. The overall fit and finish is impeccable—expect perfect straightness, consistent symmetry, and reassuring rigidity across all profiles.

With a slightly thicker spine than a laser, this knife provides sturdiness and confidence without sacrificing its nimble feel. It’s the perfect gateway into high-performance Japanese knives for those with a bit more budget, and a logical, worthwhile upgrade for VG10 users seeking a superior core steel without compromising on Nigara's renowned craftsmanship.

In short: All the sharpness, none of the show. Pure Nigara value, polished to perfection.

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

Hirosaki sword and knife artisan

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 Go 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. 

“Katana making family in Aomori carrying their linage with creativity and innovation, known for the striking "Anmon" design and striking high-end, hand forged damascus items”

Est. 1949 | 昭和24年
Known for Glamorous and innovative knife design, inherited forging skills.
Website nigaraknives.com Read more about Nigara
Nigara — Aomori

Knife details

Profile: Steak
Profile

Steak

Steak knife

A steak knife is a dining utensil dedicated to cutting steak. Most consumer versions feature a serrated edge, which stays effective longer on ceramic plates without sharpening but cannot be honed. In professional settings, however, steak knives often resemble a curved petty knife. This design facilitates a smooth carving motion. Crucially, these professional blades have a non-serrated edge, making them maintainable and able to be sharpened to a precise, long-lasting keenness for superior performance.
Composition

SG2 / R2 Element Composition

Compare with
    SG2 / R2
    —
    14.0% 10.5% 7.0% 3.5% 0
    C
    1.25%
    Cr
    14.0%
    V
    1.8%
    Mo
    2.3%
    Mn
    0.4%
    Si
    0.5%
    P
    0.03%
    S
    0.03%
    C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

    Typical values from third-party sources.

    Hardness 62–64 HRC
    555759616365+
    Steel
    SG2 / R2
    Category
    Stainless
    Process
    Powder Metallurgy (PM)
    Manufacturer
    Takefu Special Steel, Japan 🇯🇵
    Hardness
    62–64 HRC
    Steel

    SG2 / R2

    • Manufacturer
      • Takefu Special Steel, Japan
    • Nature Stainless
    • Hardness62–64 HRC
    SG2 (Super Gold 2, also documented as SPG2) is a powder-metallurgy blade steel made by Takefu Special Steel. Takefu describes a fine, uniform structure and lists hardness of HRC 62 or higher. The maker's heat treatment determines the hardness of a finished knife. Takefu does not publish its current chemical composition; the ranges below are reference figures.
    Construction: Sanmai - Stainless Clad
    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.

    Finish: Migaki
    Finish

    Migaki

    "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

    Handle
    Handle

    Coke-bottle Shaped Western

    • 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.

    1 / 5

    Frequently asked questions

    SG2 steel knives at Knives and Stones

    SG2 is my go-to recommendation for anyone who wants a stainless knife that performs like carbon steel without the fuss. At 1.25% carbon and HRC 62-64, it takes a screaming edge and holds it far longer than VG-10 or AEB-L, all while being fully rust-resistant. You get the best of both worlds: no patina worry, but real cutting performance.

    SG2 vs AS steel for kitchen knives — which is better?

    Neither is objectively better, it just depends on whether you value stainless convenience or a laser-sharp carbon edge. Go with SG2 if you want a knife that holds a screaming edge without any babysitting. Choose AS if you are chasing the thinnest possible edge and don't mind wiping the blade down after every use.

    SG2 is a powdered stainless steel from Takefu, usually sitting around 62-64 HRC. It is tough and resists corrosion, which is why I reach for it when working with acidic foods. Aogami Super is high carbon and typically harder at 64-66 HRC. It sharpens to a hair-whittling edge that lasts slightly longer than SG2, but it will rust if you neglect it.

    R2 steel vs SG2 — are they the same?

    Yes, R2 and SG2 are the same steel — R2 is the name used by Kobelco Steel, and SG2 (Super Gold 2) is the name used by Takefu Special Steel for the identical powdered metallurgy formula. SG2 / R2 is a powder (PM) steel from Takefu Special Steel, Japan, with a composition of 1.25% carbon, 14.0% chromium, 1.8% vanadium, 2.3% molybdenum, and a hardness range of 62–64 HRC. So if you see a knife labeled R2 or SG2, you are getting the exact same material.

    You May Also Like