Nigara R2/SG2 Kurouchi Tsuchime 270mm Sakimaru Sujihiki
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Hand-crafted using R2/SG2 high-speed powder steel, this Sakimaru Sujihiki is beautifully grinded with superb thinness behind-the-edge supported by the 62-63 HRC hardness. Being a guru of steel manipulation and expert on steel construction, Nigara Hamono created a unique Tsuchime pattern that is reminiscent of industrial steel beam, while the Kurouchi finish gives this knife a characterful accent. The fit and finish is superb for a Kurouchi knife, with a smoothly polished choil and refined Kasumi on the grind.
- Origin (Made in): Hirosaki, Aomori Prefecture, Japan
- Brand: Nigara Hamono
- Craftsman: Tsuyoshi Yoshizawa (吉澤 剛)
- Knife Type: Sakimaru Sujihiki
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Kasumi Polish
- Blade Length: 270mm (10.6")
- Blade Height (at heel): 40mm
- Spine Thickness
- Above heel: 2.4mm
- Middle: 2.3mm
- Shape: Hachikaku (Octagonal)
- Material: Wenge / Ebony
- Kuchiwa: Buffalo Horn
- Ginmaki: Nickel Copper (x3)
- Length: 145mm
- Overall Length: 418mm
- With Wenge Handle: 180g (6.35oz)
- With Ebony Handle: 201g(7.09oz)
- Engraved Mark: In Japanese Kanji "Nigara Made" (二唐作)
About Nigara Hamono 二唐刃物
With 350 years of history, starting from making swords for the Tsugaru clan in the early Edo period, Nigara Hamono has passed down know-how and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has a keen interest in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house know-how when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
It fits in my hand very nicely and is very light. It feels like an extention of my arm, which is the way I like it. I take it with me to work as my knife to cut large fish filets and I got to say it makes that work feel effortless. Love it.