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Nigara Hamono  |  SKU: NG-SG2TSUMAT-KNA165KU-WISP1

Nigara SG2 Tsuchime K-tip Nakiri 165mm Kurouchi Western Ironwood SP1

$629.95

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

Detailed Specifications
Line Nigara SG2 Kurouchi Tsuchime Special Western Handle
Profile Nakiri
Bevel Type Double Bevel
Weight 214 g        7.55 oz
Edge Length 166 mm   .6.54 inch
Heel Height 53 mm     .2.09 inch
Width @ Spine 2.4 mm     0.09 inch
Width @ Mid 2.3 mm     0.09 inch
Width @ 1cm from Tip 0.8 mm     0.03 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Kurouchi
Handle Octagonal Ebony
Region Aomori
Best for
  • Enthusiasts
  • Collectors
    • 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 performance. These Special Western handle Anmon are fitted with hand-shaped coke bottle profile ergonomic handles, often comes in unique and exotic materials, often contrast strongly with the rustic Kurouchi look of these blades.

    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
  • Highly collectable
  • Excellent fit and finish
  • Great artistic
  • Heavy
  • High budget

  • 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: 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.

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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

      Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

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    Nigara Hamono

    Nigara SG2 Tsuchime K-tip Nakiri 165mm Kurouchi Western Ironwood SP1

    $629.95

    Experience the elegance and precision of the Nigara SG2 Tsuchime Matt Migaki Bunka 180mm, a premium Japanese kitchen knife designed for versatile performance. This 180mm Bunka knife is forged from SG2 steel, known for its exceptional sharpness, edge retention, and corrosion resistance, making it a top choice for slicing, dicing, and chopping.

    The blade features a beautiful Tsuchime (hammered) finish with a refined Matt Migaki surface, enhancing both its strength and aesthetic appeal while reducing food adhesion. The Bunka’s unique tip design offers enhanced control, making it perfect for precision work. The handle, crafted from premium materials, ensures a comfortable and secure grip, providing excellent control during use. Each Nigara knife reflects meticulous Japanese craftsmanship, combining traditional techniques with modern innovation.

    Upgrade your culinary skills with the Nigara SG2 Tsuchime Matt Migaki Bunka, available at Knives and Stones, Sydney. We offer price match and in-store test cuts.

    Features:

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