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Precision in Your Kitchen, Every Day
20-cm San Mai blade: three layers of steel stacked together
SG2 powdered steel core: approximately 1.3% carbon
Hardness 63 HRC: excellent long-term edge retention
Stainless steel outer layer: protection against oxidation
Stunning, distinctive honeycomb-patternedhammered finish
Teak handle - Buffalo horn bolster
Octagonal shape: ambidextrous grip
Handcrafted in Hirosaki, Japan
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This handcrafted 20cm Japanese Nigara Hamono Migaki Tsuchime SG2 teak-handled kiritsuke gyuto knife embodies Japanese craftsmanship passed down through generations. Forged in Hirosaki, in northern Japan, it combines traditional techniques with modern materials to deliver a clean, fluid cut. Its slender profile offers versatility and precision when preparing a wide variety of foods. Its refined aesthetic, marked by a unique hammered finish, immediately catches the eye while providing true comfort during use.
The 20-cm blade features a San Mai construction, consisting of three layers of steel. Its core is made of SG2 powder steel, known for its fine grain and high carbon content (approximately 1.3%). This characteristic allows it to achieve a hardness of approximately 63 HRC, ensuring excellent edge retention and a long-lasting sharp edge.
The outer layer of stainless steel effectively protects the blade against corrosion. The hammeredfinish witha honeycomb pattern reduces food adhesion during cutting. This textured surface creates micro-air pockets that improve the smoothness of cuts, particularly with vegetables or moist foods.
The kiritsuke profile, with its pronounced tip, allows for precise movements, whether you’re mincing, thinly slicing, or chopping with consistency.
The handle is made of teak, a wood known for its strength and natural resistance to moisture. This dense material offers good durability while remaining comfortable to hold during long cutting sessions.
Its octagonal shape promotes a stable and natural grip, suitable for both right- and left-handed users. This design improves control and reduces fatigue, even during prolonged use.
The buffalo horn bolster elegantly completes the design. It ensures a smooth transition between the blade and the handle, reinforcing the strength of the assembly while adding a touch of traditional Japanese aesthetics.
Use a cutting board made of wood or a soft material to protect the cutting edge. Avoid hard surfaces such as glass or stone. Clean the blade by hand with lukewarm water, then dry it immediately to maintain its performance. Do not put it in the dishwasher.
Regular sharpening with a suitable whetstone helps maintain optimal sharpness. Store the knife in a knife block, on a magnetic strip, or in a blade guard to prevent damage from impacts.
Nigara Hamono is a Japanese blacksmith’s shop located in Hirosaki, Aomori Prefecture. Its history dates back several centuries, with an initial specialization in the manufacture of swords. Today, the workshop carries on this tradition by producing kitchen knives that combine traditional techniques with modern steels.
Nigara’s artisans have mastered techniques such as San Mai and hammered finishes, while incorporating high-performance materials like SG2. Each piece reflects a balance between aesthetics and functionality, with particular attention paid to detail and the quality of craftsmanship.
Discover our entire selection of Japanese kiritsuke knives to complete your collection with pieces suited to every use!
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