Nigara Sujihiki SG2 Tsuchime Wa Ebony 240mm (9.4″)

Nigara Sujihiki SG2 Tsuchime Wa Ebony 240mm is a traditional Japanese knife used for preparing meat and raw fish. 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.

BLADE SHAPE:
The long blade of the double bevel sujihiki knife allows for long movements, while the narrow pointed tip makes the cut precise. It is particularly suitable for sashimi and carpaccio, and in general for all artfully cut food, as it allows precise and thin cuts.

*The length of the cutting edge is 230mm (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 240mm.

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) that 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 convex (full hamaguri) grind. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.

BLADE FINISH:
The surface of the blade was finished with a specially textured hammer that leaves complex geometric impressions on the top – this blade finish is called tsuchime. Japanese hexagon hammered finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations. The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.

HANDLE:
The blade was fitted with an octagonal 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 used because of its incredible features (hardness, strength, and rich aesthetic, including its dark color, visible grain), and rich cultural heritage.

BLACKSMITH:
Nigara Hamono has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.