Nigara Hamono SG2 Kurouchi Tsuchime Sakimaru Sujihiki Slicer 270mm with Ironwood Western Handle

Overview

The Nigara Hamono SG2 Kurouchi Tsuchime Sakimaru Sujihiki 270mm with a Western Desert Ironwood handle is a purpose-built slicer for clean, single-stroke carving. Forged in Hirosaki, Aomori, its SG2 (R2) powdered stainless core at ~62–63 HRC holds a keen edge, while the stainless cladding wears Nigara’s signature kurouchi + hammered (tsuchime) finish to reduce sticking and add rustic character. The sakimaru tip gives precise control when trimming silver skin, portioning fish, or plating ultra-thin slices of brisket, roast, or sashimi-grade tuna. The full-tang ironwood handle adds stability and a luxurious in-hand feel without sacrificing balance at the pinch.

Edge geometry is thin and even (50/50), making it friendly for both right- and left-handed users. If you’re upgrading from a Western carving knife, expect noticeably smoother draw cuts, less tearing, and picture-perfect slices.

Common Questions

Q: Is this knife suitable for home cooks or only for pros?

A: It’s great for both. The long 270mm blade lets you slice roasts or salmon in a single pass, and SG2 steel keeps its edge longer—ideal if you don’t sharpen often.

Q: Will SG2 rust?

A: SG2 is stainless, so it’s low-maintenance. Rinse, dry, and you’re set. To protect the kurouchi finish and hardware, a light wipe of tsubaki (camellia) oil after deep cleans is a plus.

Q: What foods is a sakimaru sujihiki best for?

A: Brisket, prime rib, turkey, tenderloin, gravlax, tuna loins, and sashimi portions. The long, narrow blade minimizes drag so slices stay glossy and intact.

Q: How should I maintain the edge?

A: Touch up on a leather strop between sharpenings (our Tokushu Knife buffalo strop is ideal). For a pro refresh or pristine out-of-box edge, use our sharpening service.

Q: What cutting board should I use?

A: Softer boards preserve edges. We recommend the Hasegawa Pro Cutting Board to reduce micro-chipping and extend sharpness.

Specifications

• Core Steel: SG2 (R2) powdered stainless
• Cladding Type: Stainless cladding with Kurouchi Tsuchime (hammered) finish
• Blade Length: 270mm
• Overall Length: ~403mm (varies with handle)
• Spine Thickness (Heel): ~2.4mm
• Spine Thickness (Mid): ~2.3mm
• Weight: ~230g (Western handle; individual pieces vary)
• Handle Material: Full-tang Western Desert Ironwood
• Hardness (HRC): ~62–63

Care tips: Hand-wash, dry immediately, avoid bones & frozen foods. Strop between uses, stone-sharpen as needed, and add a light coat of tsubaki oil after deep cleans. Pair with a Hasegawa Pro board to keep the edge singing.