Nigara Hamono SG2 Kurouchi Tsuchime Kiritsuke Sujihiki Slicer 255mm with Custom Hybrid Western Handle

Overview

The Nigara Hamono SG2 Kurouchi Tsuchime Kiritsuke Sujihiki Slicer 255mm with Custom Hybrid Western Handle is a high-performance Japanese slicing knife built for clean, elegant cuts through proteins. Its long, narrow kiritsuke-style sujihiki profile is ideal for slicing roasts, brisket, turkey, steak, sashimi, and fish with fewer strokes and less tearing.

At the core is SG2 powdered stainless steel, prized for strong edge retention, fine sharpening potential, and easier maintenance than reactive carbon steel. The stainless cladding is finished with a dark kurouchi surface and textured tsuchime hammer pattern, giving the blade a bold, modern look while helping reduce food contact during slicing. The custom hybrid Western handle adds extra visual impact with red resin, light figured wood, metal spacers, and a full-tang construction that gives the knife a more substantial, familiar feel in hand.

Nigara Hamono is based in Hirosaki, Aomori, Japan, and carries a long forging history into modern Japanese kitchen knives. This kiritsuke sujihiki is a strong choice for cooks who want a premium SG2 slicer that blends performance, edge life, low-maintenance stainless construction, and standout collector-level aesthetics.

Common Questions

Q: What is a kiritsuke sujihiki used for?

A: A kiritsuke sujihiki is a long Japanese slicer with a pointed kiritsuke-style tip. It is best for slicing cooked meats, raw proteins, fish, brisket, roasts, turkey, and sashimi-style cuts where a clean, single pulling motion matters.

Q: Is SG2 steel good for a slicing knife?

A: Yes. SG2 is an excellent steel for a sujihiki because it can take a very refined edge and hold that edge for a long time. It is also stainless, making it easier to care for than traditional carbon steel while still offering high-end cutting performance.

Q: Is this knife suitable for home cooks?

A: Yes, especially for home cooks who frequently slice roasts, smoked meats, fish, or special-occasion proteins. It is long and precise, so it rewards careful technique. Use it on a knife-friendly board such as a Hasegawa Pro Cutting Board and avoid bones, frozen food, and hard twisting cuts.

Q: How should I care for this Nigara SG2 sujihiki?

A: Wash by hand, dry immediately, and never put it in the dishwasher. SG2 is stainless, but it should still be kept clean and dry. For edge upkeep, light stropping on the Tokushu Knife leather strop can help maintain sharpness between full sharpening sessions.

Specifications

• Brand: Nigara Hamono
• Origin: Hirosaki, Aomori, Japan
• Knife Type: Kiritsuke Sujihiki / Japanese Slicer
• Core Steel: SG2 / R2 Powder Stainless Steel
• Cladding Type: Stainless Clad
• Finish: Kurouchi Tsuchime
• Blade Length: 255mm
• Edge Length: Approximately 240–243mm
• Blade Height: Approximately 40mm
• Overall Length: Approximately 385–400mm
• Spine Thickness (Heel): Approximately 2.0–2.3mm
• Spine Thickness (Mid): Approximately 2.0mm
• Weight: Approximately 176–230g depending on handle configuration
• Handle Material: Custom Hybrid Western Handle with resin, figured wood, and metal spacers
• Bevel: Double Bevel, 50/50
• Hardness (HRC): Approximately 62–63 HRC