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Home | Japanese Kitchen Knives | Nigara Hamono 180mm Santoku SG2 Kurouchi Tsuchime Ebony Handle

Nigara Hamono 180mm Santoku SG2 Kurouchi Tsuchime Ebony Handle

Name: Nigara Hamono 180mm Santoku SG2 Kurouchi Tsuchime Ebony Handle
Brand: H&K
SKU: NH-SG2-CA180
Price: 327.34 EUR
Availability: InStock

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€327,34

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€327,34

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Product Description

Forged stainless clad SG2 powder metal with hammer marked tsuchime cladding and octagonal wenge handle. SG2 takes a very fine edge easily for a stainless steel of its hardness (63/64) and holds it nicely.

Nigara Hamono is a distinguished Japanese blacksmithing house with a legacy spanning over 350 years. Founded during the early Edo period, the Nigara family began crafting swords for the Tsugaru clan in Hirosaki, Aomori Prefecture. Over eight generations, they have preserved and refined their traditional forging techniques, transitioning from samurai swords to high-performance kitchen knives that are celebrated worldwide.

Under the leadership of Go Yoshizawa, the eighth-generation blacksmith, Nigara Hamono continues to blend time-honored techniques with modern innovations. This dedication has earned them recognition as one of Japan’s premier knife makers.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Thin Grind

Particularly thin grind. Use with intention.

Ambidextrous

Suitable for all users.

Specifications

Listed Length: 180mm
Total Length: 310mm
Edge Length: 169mm
Heel Height: 50mm
Spine Thickness: 2.3mm
Weight:
Orientation: Ambidextrous

Materials

Blade Type: Stainless Steel
Steel Type: SG2 (R2)
Steel Hardness (HRC): undisclosed
Reactive: Less Attention
Handle Type: Japanese (wa)
Handle Material: Ebony

Care Guide

This is a stainless steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.