17 cm Handcrafted Japanese Nigara Hamono Black Tsuchime SG2 Santoku Knife with Ironwood Handle

A distillation of Japanese craftsmanship

Handcrafted in Japan, this17-cm Nigara Hamono Black Tsuchime SG2 Japanese santoku knife combines a high-performance blade with a traditional finish full of character. Its SG2 powdered steel core, containing approximately 1.3% carbon, achieves a hardness of about 63 HRC on the Rockwell scale. This combination delivers a precise cutting edge and excellent edge retention. Its rough-forged finish, enhanced by a honeycomb-patterned hammering, gives the blade an authentic look while minimizing food from sticking during cutting.

A precise and durable SG2 blade

The 17 cm full-tang blade offers a versatile size, particularly well-suited for everyday cutting of vegetables, fruits, meats, and fish. The santoku shape—whose name means “three virtues”—allows you to slice, chop, and mince with ease. Its length provides a good balance between precision, maneuverability, and comfort during food preparation.

The blade’s core is forged from Japanese SG2 powdered steel, a high-end steel containing approximately 1.3% carbon. This composition allows it to achieve a hardness of approximately 63 HRC on the Rockwell scale. As a result, the cutting edge retains its quality for a long time.

The raw forged finish gives the blade its dark, authentic appearance. It reflects the craftsmanship involved in the forging process and gives each piece its own unique visual identity. The Tsuchime hammering pattern, designed here in an elegant honeycomb shape, creates a slightly irregular surface. The raised patterns create small air pockets between the blade and the food, making it easier for the food to release during cutting. This finish also adds texture to the knife while maintaining a understated and refined appearance.

A unique ironwood handle

The handle is crafted from ironwood, a dense and durable wood recognized by its distinctive grain. Each piece features different natural shades and patterns, making every knife visually unique. Its density provides a solid feel in the hand and ensures long-lasting durability for everyday use.

The handle’s shape offers a comfortable grip and makes it easy to control the blade while cutting. The balance between the handle and the blade allows for precise movements without applying excessive pressure. Ironwood also provides a warm finish that contrasts with the raw, hammered look of the steel.

Two rivets secure the handle to the full tang. Their attractive mosaic finish adds a distinctive touch to the overall design and enhances the knife’s handcrafted appearance. The full-tang construction ensures continuity between the blade and the handle, providing a feeling of sturdiness and good stability when held.

Key Features at a Glance

• 17 cm full-tang blade: versatile and easy to handle
• Japanese SG2 powdered steel: precise and long-lasting edge
• Approximately 1.3% carbon: excellent edge retention
• Hardness of approximately 63 HRC: good wear resistance
• Raw forged finish: authentic and traditional appearance
• Honeycomb Tsuchime hammering: food sticks less easily
• Ironwood handle: dense and durable material
• Double mosaic rivets: secure hold and attractive finish
• Handcrafted in Japan: traditional cutlery craftsmanship

Tips for Use and Care

Use this knife on a wooden cutting board or a soft surface. Avoid glass, stone, or ceramic surfaces, as well as frozen foods, bones, and very hard items. After each use, hand-wash the blade with a soft sponge, then dry it immediately. Do not wash in the dishwasher, due to the hardness of the steel and the wooden handle. To maintain the edge, use a whetstone suitable for Japanese blades and store the knife in a dry place, away from other utensils.

Nigara Hamono, a blacksmith’s workshop in Hirosaki

Nigara Hamono is located in Hirosaki, in Aomori Prefecture, in northern Japan. This family-run business boasts a blacksmithing tradition dating back some 350 years, rooted in the craft of sword-making. This expertise was later adapted to the production of kitchen knives, maintaining a particular focus on steelworking, forging, and the precision of the cutting edge.

Today, the forge produces Japanese knives with a variety of finishes, ranging from hammered blades to more contemporary designs. Its work combines traditional techniques, aesthetic innovation, and a commitment to high-quality materials.

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