Nigara Hamono SG2 Tsuchime Migaki Petty 150mm - Wenge Handle

Forged by the historic 350-year-old Nigara Hamono workshop in Hirosaki, Aomori Prefecture, this 150mm Petty pairs surgical powdered metallurgy with functional artisan hammerwork. Centered on an ultra-pure SG2 (R2) micro-carbide stainless powder steel core, the blade features a hand-hammered Tsuchime upper texture that flows seamlessly into a satin-polished Migaki bevel. The 150mm length represents the versatile sweet spot for Japanese utility knives—nimble enough for delicate off-the-board peeling and fruit trimming, yet sufficiently long and tall for efficient cutting-board prep of shallots, garlic, herbs, and small citrus. Counterbalanced with an octagonal dark wenge wood handle, it delivers effortless control and long-lasting edge retention.

Key Features

• SG2 / R2 Powder Metallurgy Core Steel: Hardened to 62–63 HRC, this micro-carbide powder steel core delivers laser-keen apex sharpness, extreme edge retention, and smooth cutting performance while remaining fully stainless and low-maintenance.

• Tsuchime Hammered & Migaki Finish: Hand-chiseled hammer indentations break surface contact to promote clean food release on starchy and moist produce, transitioning into a fine Migaki grind that passes through ingredients with minimal friction.

• Versatile 150mm Petty Geometry: The quintessential utility size in Japanese cutlery. Long enough to function as a compact slicer for small proteins and charcuterie, with enough knuckle clearance for board work, while remaining agile for delicate in-hand paring tasks.

• Laser-Thin Convex Grind: Hand-thinned behind the cutting edge by Hirosaki craftsmen to eliminate wedging in dense produce and provide clean, effortless cutting feedback.

• Octagonal Natural Wenge Wood Handle: Handcrafted from dense, naturally water-resistant wenge wood with prominent espresso and dark chocolate grain lines. The octagonal (Hakkaku) profile provides a secure, ergonomic grip for precision detail work.

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. Extreme heat, caustic detergents, and high-pressure jets will degrade the natural wenge wood handle and dull the fine cutting edge.

• Avoid Hard Surfaces & Dense Foods: Do not cut bones, frozen ingredients, shells, or hard 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.