Nigara Hamono | SKU: NG-SG2TSUKU-SUJI300-SM-EB

Nigara SG2 Tsuchime Kurouchi Sakimaru Sujihiki 300mm Ebony

$374.00

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	Nigara SG2 Kurouchi Tsuchime
	Sujihiki / Slicer
	Double Bevel
Weight	204 g \| 7.2 oz
Edge Length	287 mm \| 11 19/64″
Heel Height	41 mm \| 1 39/64″
Width @ Heel	2.3 mm \| 3/32″
Width @ Mid	2.2 mm \| 3/32″
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	Kurouchi Tsuchime
Handle	Coke-bottle Shaped Western
Region	Aomori
Best for	Pro chefs First-timers

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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	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

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

Profile

Sujihiki

Slicer

The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

Compare with

SG2 / R2

—

14.0% 10.5% 7.0% 3.5% 0

1.25%

14.0%

1.8%

2.3%

0.4%

0.5%

0.03%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 62–64 HRC

555759616365+

Steel

SG2 / R2

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness62–64 HRC

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.

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

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.

Handle

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.

Nigara SG2 Tsuchime Kurouchi Sakimaru Sujihiki 300mm Ebony