Nigara SG2 Kurouchi Kiritsuke Nakiri with Teak Handle
R6,500.00
Nigara
Nigara has been involved in swordsmithing since the Edo period. However, the prohibition of swords in the Meiji Period forced them to modernise during the Showa Period. As a result, to this day manufacturing of Nigara kitchen knives is based on techniques derived from making swords. They are currently in their 8th generation of knifemakers!
SG2 Stainless steel
SG2 is a Powder Metallurgy Stainless steel. It is known for its incredible edge retention and sharpness. SG2 also has excellent wear resistance and is relatively easy to sharpen. However, it takes longer to sharpen than other steels but will keep its edge for a long time.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
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Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
| Blade Length |
170mm |
|---|---|
| Knife Total Length |
310mm |
| Weight |
153g |
| Blade Height |
50mm |
| Edge |
50/50 |
| Handle |
Teak Handle with Buffalo Horn Ferrule |
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