Nigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 300mm (11.8″) [Ebony]

Nigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 300mm (11.8″) [Ebony] is a traditional Japanese knife used for preparing meat and raw fish, especially sashimi and nigiri sushi. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.

The knife boasts a unique combination of a kurouchi finish and hammer impressions, which give the knife a special rustic look, as the hammered texture gives the impression of a slightly rougher finish. The exceptional features and appearance of the blade are nicely complemented by the Japanese-style handle made from dark ebony wood. Another exceptional piece that showcases Nigara Hamono’s status as one of the most exclusive knife makers in Japan!

BLADE SHAPE:
The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.

*The length of the cutting edge is 288mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 300mm.

STEEL:
SG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.

LAMINATION:
A high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.

GEOMETRY:
It has a double bevel (symmetrical) blade with concave (hollow) grind. Hollow grinds finish in a very thin and extremely sharp point, the thinnest among double bevel knives. The blade remains sharp for a very long time despite frequent sharpening. This thin profile gives the impression that a knife is sharp even though it’s already ripe for sharpening. Such geometry helps prevent food from sticking to the blade.

BLADE FINISH:
The surface of the blade is a fascinating mix of tsuchime and kurouchi. The raw rustic dark kurouchi was finished with a specially textured hammer that leaves complex geometric impressions on the top – this blade finish is called tsuchime. The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting, as the textured surface creates small air pockets that allow for smoother and more precise cutting.

HANDLE:
The blade was fitted with an traditional Japanese (wa) handle, made out of ebony wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. Ebony is renowned because of its incredible features (hardness, strength, and rich aesthetic, including its dark, visible grain), and rich cultural heritage.

 

BLACKSMITH:
Nigara Hamono is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono’s rich history and artistry.

For more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.

While sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.

With their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan.

The current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.