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Nigara SG2 Kurouchi Nakiri 170mm Stabilized Birch Handle
R5,950.00
Nigara Hamono is one of Japan’s oldest continuously operating forges, based in Hirosaki in Aomori Prefecture. With a history spanning more than 350 years, the workshop originally produced swords for the Tsugaru clan during the Edo period. Today the Yoshizawa family continues this legacy, applying traditional forging knowledge and modern metallurgy to produce high performance Japanese kitchen knives.
The SG2 Kurouchi series represents Nigara’s balance between modern powdered steel performance and traditional blacksmith aesthetics. The blade retains a Kurouchi finish along the upper section, a dark protective scale left from the forging process that highlights the handmade nature of the knife. This rustic finish contrasts beautifully with the refined cutting edge below, creating a knife that feels both traditional and contemporary.
Steel & Construction
- Core Steel: SG2 (Super Gold 2). A high performance powdered stainless steel produced by Takefu Special Steel. SG2 is known for its extremely fine grain structure, allowing it to take a very refined edge while offering excellent edge retention and corrosion resistance. It is widely regarded as one of the best stainless steels used in modern Japanese kitchen knives.
- Cladding: Stainless Steel. A protective stainless cladding surrounds the SG2 core, providing additional corrosion resistance while maintaining the cutting performance of the hardened core steel.
- Handle: Stabilized Birch. The handle is shaped in a traditional WA style (octagonal), providing a comfortable and secure grip for both right and left handed users.
- Profile: 180mm Nakiri. A dedicated vegetable knife with a flat cutting edge designed for efficient push cutting and chopping. The tall rectangular blade provides excellent knuckle clearance and makes transferring ingredients from board to pan easy.
Knife Care & Maintenance
- Avoid Lateral Pressure: The edge is ground very thin to maximise cutting performance. Twisting, prying, or scraping with the edge can cause chipping.
- Material Constraints: Do not cut bones, frozen food, or hard materials such as fruit pits.
- Cleaning: Hand wash only and dry immediately after use. Never place the knife in a dishwasher.
- Stainless Steel Maintenance: SG2 offers excellent corrosion resistance, but proper care will preserve both the edge and finish. Avoid leaving the knife wet or in contact with acidic ingredients for extended periods.
- Sharpening: Best maintained on high quality whetstones.
MADE IN JAPAN
HRC: 62–63
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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 |
|---|---|
| Blade Height |
50mm |
| Edge |
50/50 |
| Handle |
Birch Burl |
| Knife Total Length |
315mm |
| Weight |
170g |
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