Nigara Hamono SG2 Kurouchi Tsuchime Sakimaru Sujihiki 270mm

Overview

The Nigara Hamono SG2 Kurouchi Tsuchime Sakimaru Sujihiki 270mm is a high-performance Japanese slicing knife built for clean, controlled draw cuts through proteins, fish, roasts, brisket, tenderloin, and sashimi-style preparations. Forged in Hirosaki, Aomori, this knife combines an SG2/R2 powdered stainless steel core with stainless cladding, a dark kurouchi finish, and Nigara’s distinctive hammered tsuchime texture.

The long, narrow sujihiki profile reduces drag and helps create smooth, glossy slices without tearing delicate fibers. The sakimaru-style tip adds a refined visual presence while also giving excellent control for trimming, portioning, and presentation work. SG2 is known for strong edge retention, stainless convenience, and a crisp cutting feel, making this a strong choice for cooks who want premium Japanese knife performance without the maintenance demands of fully reactive carbon steel.

Nigara Hamono has roots going back more than 350 years in Aomori, Japan, with a history connected to swordmaking and metalwork. Today, Nigara is known for expressive finishes, modern powdered steels, and knives that balance visual impact with real kitchen performance. This 270mm sakimaru sujihiki is especially well suited for anyone who wants a standout Japanese slicer that can handle both professional plating and serious home cooking.

Common Questions

Q: What is a sakimaru sujihiki used for?

A: A sakimaru sujihiki is used for long, clean slicing cuts through boneless proteins, cooked roasts, brisket, salmon, tuna, tenderloin, and sashimi portions. The 270mm length allows you to slice in fewer strokes, which helps preserve texture and presentation.

Q: Is this Nigara SG2 sujihiki suitable for home cooks?

A: Yes. While it has the performance and length demanded by professionals, SG2 stainless powdered steel makes it approachable for experienced home cooks who want excellent edge retention and easier care than traditional carbon steel.

Q: How do I care for an SG2 kurouchi tsuchime Japanese knife?

A: Wash by hand, dry immediately, and avoid bones, frozen foods, twisting cuts, and the dishwasher. Although SG2 is stainless, the knife should still be kept dry after use. For long-term storage or extra protection around the finish and handle, a light coat of tsubaki oil can be used.

Q: How should I maintain the edge?

A: Use a quality whetstone when sharpening is needed and avoid aggressive pull-through sharpeners. For quick touch-ups between sharpening sessions, stropping on the Tokushu Knife Premium XL Buffalo Leather Strop can help keep the edge crisp. For a professional edge refresh, Tokushu Knife also offers a knife sharpening service.

Q: What cutting board should I use with this knife?

A: Use a knife-friendly board and avoid glass, stone, bamboo, or very hard plastic boards. A Hasegawa Pro Cutting Board is an excellent choice for protecting fine Japanese edges.

Specifications

• Brand: Nigara Hamono
• Knife Type: Sakimaru Sujihiki / Japanese Slicer
• Core Steel: SG2 / R2 powdered stainless steel
• Cladding Type: Stainless cladding
• Finish: Kurouchi Tsuchime hammered finish with polished cutting edge contrast
• Blade Length: 270mm
• Edge Length: 255mm
• Blade Height at Heel: 41mm
• Overall Length: 420mm
• Spine Thickness at Heel: 2.2mm
• Spine Thickness at Mid: 2.0mm
• Weight: 240g 
• Handle Material: Burnt wood with black buffalo horn handle
• Hardness (HRC): Approximately 62–63 HRC
• Edge Grind: Double bevel, approximately 50/50
• Origin: Hirosaki, Aomori Prefecture, Japan