Nigara SG2 Kurouchi Tsuchime Kiritsuke Sujihiki 255mm with Carbon and Gold Wa Handle

Overview

The Nigara SG2 Kurouchi Tsuchime Kiritsuke Sujihiki 255mm with Carbon and Gold Wa Handle is a striking Japanese slicing knife built for clean, elegant cuts through proteins, roasts, brisket, poultry, fish, and composed plating work. The long, narrow kiritsuke sujihiki profile helps you slice in smooth, single strokes instead of sawing back and forth, preserving texture and presentation.

Forged by Nigara Hamono in Hirosaki, Aomori, Japan, this knife combines a high-performance SG2/R2 powdered stainless steel core with stainless cladding, a dark kurouchi finish, and hammered tsuchime texture. The result is a blade that offers excellent edge retention, low maintenance compared with carbon steel, and a dramatic blacksmith finish that stands out immediately on the board. The carbon and gold wa handle adds a refined custom feel, balancing modern visual impact with traditional Japanese handle comfort.

This is a strong choice for cooks who want a premium Japanese slicer that can handle cooked meats, raw fish, barbecue, holiday carving, and precise service work. SG2 steel is known for taking a very keen edge and holding it well, while the stainless cladding makes daily care easier. For best performance, hand wash only, dry immediately, avoid bones and frozen foods, and use a knife-friendly cutting surface such as a Hasegawa Pro Cutting Board.

Common Questions

Q: What is a kiritsuke sujihiki best used for?

A: A kiritsuke sujihiki is best for long, clean slicing cuts. It excels at carving roasts, slicing brisket, portioning fish, cutting sashimi-style portions, trimming proteins, and making presentation-focused slices where a shorter chef knife would require too much motion.

Q: Is SG2 steel good for home cooks?

A: Yes. SG2, also called R2, is a premium powdered stainless steel that offers excellent edge retention without the same rust sensitivity as carbon steel. It is especially good for home cooks and professionals who want sharpness, durability, and easier maintenance.

Q: How should I maintain this Nigara SG2 sujihiki?

A: Hand wash and dry the knife after use, avoid the dishwasher, and do not cut through bones, shells, or frozen foods. To keep the edge refined between sharpenings, use light stropping on a quality leather strop such as the Tokushu Knife Premium XL Leather Strop. For peak out-of-the-box sharpness or future edge restoration, add Tokushu Knife’s knife sharpening service.

Specifications

• Brand/Blacksmith: Nigara Hamono
• Origin: Hirosaki, Aomori, Japan
• Knife Type: Kiritsuke Sujihiki / Japanese Slicer
• Core Steel: SG2 / R2 Powdered Stainless Steel
• Cladding Type: Stainless Clad
• Finish: Kurouchi Tsuchime
• Blade Construction: San Mai
• Blade Length: 255mm (Measured from tip to machi)
• Edge Length: 240mm
• Blade Height:  40mm
• Overall Length: 400mm
• Spine Thickness (Heel): 2.0mm
• Spine Thickness (Mid): 2.0 mm
• Weight: 173g
• Handle Material: Carbon and Gold Wa Handle
• Edge Grind: Double Bevel / 50:50
• Hardness (HRC): Approximately 62-63 HRC
• Maintenance Level: Low to Medium