• Nigara SG2 Kurouchi Tsuchime Kiritsuke 210mm from Nigara Hamono
  • Nigara SG2 Kurouchi Tsuchime Kiritsuke 210mm from Nigara Hamono
  • Nigara SG2 Kurouchi Tsuchime Kiritsuke 210mm from Nigara Hamono
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Nigara SG2 Kurouchi Tsuchime Kiritsuke 210mm

Nigara SG2 Kurouchi Tsuchime Kiritsuke 210mm

$435.00 CAD
$435.00 CAD
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$3 Shipping on orders over $100 within Canada. ?

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About the Shape - Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.

*Teak handles are a natural material and will vary in colour, from dark to light. If you have a preference please reach out before purchasing and we can check what we have in stock that might be suitable.

About Nigara Hamono -Nigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 210 mm |
Blade Height 50 mm
Thickness 2 mm
Weight 157 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Teak Water Buffalo Horn Collar
Knife Line Nigara SG2 Kurouchi Tsuchime
Brand Nigara Hamono
Made in Hirosaki, Aomori, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.7777777 / 5 from 9 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["edge","knife","kiritsuke","core"].

Review highlights

Reviews

Niagara powdered stainless steel Kiritsuke

"Just bought my 2nd Nigara Kiritsuke chefs knife. Such a beautiful hand made knife, razor sharp with regular honing, holds that edge incredibly well. My 1st Nigara was a carbon steel core, it is a very high maintenance knife. This powdered stainless steel core is great for every day duties."

— Micah C. (5/5)

Great all-around

"This is the first Japanese knife that I own and I am very happy that I made the purchase. Extremely sharp, and great overall. I use it on a daily basis. It was left a couple of times accidentally in the drying rack, resulting in a few tiny rust spots, but I guess that is to be expected with any of these knives. Highly recommend"

— Phil M. (5/5)

Great add to the collection

"I bought this as I wanted a non-carbon option when I’m feeling lazy (more often than I’d like to admit). Sharp af and feels great in the hand. A beauty to look at as well. Very very happy with the purchase."

— James M. (5/5)

Not a knife expert (yet)

"Not a knife expert (yet) but it is a fantastic knife for my first foray into the high-end knife world."

— Alex V. (5/5)

Sharp Knife

"Very sharp knife. Almost too sharp, as I cut up some nice towels when drying the knife off when not paying attention."

— Matthew S. (5/5)

Slightly Disappointed

"Il start by saying the Knife was super sharp out of the box and still does the job. the fit is superbe for anyone with large hands. Has a badass shape I’m in love with. But after about 2.5 months of daily line, use it’s been chipped multiple times and hasn’t held up like my other Japanese knife has. I wish it was a little bit stronger but overall still satisfied. Just needs more sharpening than other knives it seems."

— Nathanial F. (3/5)

Well crafted piece of kit

"I bought this knife for my more precision work and it has been amazing! If you are looking for a work horse that you can run through root vegatables though this is not the knife for that. Hand feel and weight distribution is slightly on the blade side but creates no fatigue eve when used for a few hours. Edge retention is great, honing occasionally. Overall it is a beautiful knife and would recommend to anyone who does delicate knife work."

— Wayne M. (5/5)

Beautiful Blade with a Razor Thin Edge

"This knife is gorgeous. Extremely sharp. Edge is very fine and actually chipped it on the first use cutting a pepper (I was devastated). Took it back to the Vancouver shop, they were able to take the chip out and refine the edge, which has made it much more durable. They even sharpened my other knives free of charge! Knife gets 4/5 stars, the shop gets 6/5! Can't say enough great things about the Vancouver team!"

— Aaron C. (5/5)

Scary sharp, super sexy

"The look of this knife, and the "prestige" of owning and using a nice Kiritsuke were all I needed to buy this one sight unseen. What I didn't expect is how unbelievably sharp it is. When I excitedly unboxed it, gleaming with pride while I handled a new tool in my arsenal, the room suddenly felt colder. I could faintly hear babies crying in the distance. To this day I hear footsteps around my kitchen as I'm using it. This is a scary goddamn knife."

— Cameron F. (5/5)

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