Nigara Hamono SG2 Tsuchime Migaki Kiritsuke Gyuto 210mm - Wenge Handle (SECOND)

Forged in Hirosaki by the historic 350-year-old Nigara Hamono workshop, this 210mm Kiritsuke Gyuto pairs advanced powdered metallurgy with striking artisan hammerwork. Centered on an ultra-hard SG2 (R2) micro-carbide stainless steel core, the blade features a hand-hammered Tsuchime upper texture paired with a clean, high-polish Migaki bevel. Outfitted with an aggressive reverse-tanto (K-tip) profile and a dense, dark octagonal wenge wood handle, this knife delivers effortless push-cutting, surgical tip precision, and superior food release.

Key Features

• SG2 / R2 Powder Metallurgy Core Steel: Hardened to 62–63 HRC, this micro-carbide stainless steel delivers surgical sharpness, elite wear resistance, and long-lasting edge retention while remaining completely rust-resistant and easy to maintain.

• Tsuchime Hammered & Migaki Finish: Hand-hammered dimples along the upper spine create air pockets that break surface tension for clean food release, transitioning smoothly into a polished Migaki grind that glides through ingredients with minimal friction.

• Dynamic Kiritsuke (K-Tip) Geometry: Blends a flat cutting profile toward the heel for confident chopping and push-cutting with an acute, needle-thin reverse-tanto tip designed for horizontal shallot scoring, garlic mincing, and protein trimming.

• Octagonal Dark Wenge Wood Handle: Handcrafted from dense, deeply grained natural wenge wood, offering natural moisture resistance and rich chocolate-to-espresso tones. The traditional octagonal (Hakkaku) shape provides comfortable, neutral balance for both pinch and handle grips.

• Thin Convex Grind: Expertly thinned behind the cutting edge by master sharpeners in Hirosaki to eliminate wedging in dense root vegetables and produce laser-like cutting feedback.

Technical Specifications

Care Instructions & Maintenance

• Hand Wash & Dry Thoroughly: Wash by hand using warm water and mild dish soap. Dry immediately and completely with a clean towel after use.

• Dishwasher Prohibition: Never clean this knife in a dishwasher. Intense heat, harsh detergents, and high-pressure jets will damage the natural wenge wood handle and dull the fine cutting edge.

• Avoid Hard Surfaces & Dense Foods: Do not cut bones, frozen ingredients, shells, or dense fruit pits. Always cut on soft end-grain wooden boards or Japanese synthetic rubber cutting mats to prevent edge chipping.

• Sharpening: Sharpen on Japanese water whetstones (1000–6000 grit). Avoid honing steels, pull-through sharpeners, or motorized wheels, which can alter the delicate edge geometry.

**This B-Stock unit has a micro-chip at the tip of the blade.  Hardly visible and should not affect performance, and will disappear after 1-2 sharpening sessions.