Nigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3″) [green]

Nigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3″) is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well. Its striking blade features and aesthetics are wonderfully complemented by a stunning Western-style turquoise handle made from turquoise stone powder and fiberglass. Each handle showcases captivating patterns in vivid color, making it a truly unique addition to your kitchen arsenal.

HANDLE COLORS: ☝️ We received these knives in two handle colors, Blue turquoise and Green turquoise. You are welcome to choose your preferred color hue of the handle. You are currently looking at the green variety. You can find the blue here.

The Kiritsuke-Gyuto knife shape possesses exceptional character and significance, setting it apart in any culinary setting. The name kiritsuke refers to the tanto tip, which is, besides its functionality and awesome looks, also a homage to the famous katana.

The core of the knife is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel’s excellent corrosion resistance makes it a reliable choice for any kitchen and is also suitable as a first Japanese knife or a gift!

BLADE SHAPE:
Kiritsuke-Gyuto is the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.

The knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board.

Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we’ll look away if you’re not (yet) the head chef. 😜
*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.

STEEL:
SG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.

LAMINATION:
A high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and two secondary, outer layers of softer steel (jigane) that protect the prior.

GEOMETRY:
It has a double bevel (symmetrical) blade, so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife’s profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.

BLADE FINISH:
The surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade’s surface to create captivating hexagonal indentations.

The tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.

In Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.

HANDLE:
The Western handle (yo) is made from luxurious turquoise stone powder, calcium carbonate, and fiberglass, and is topped with a metal bolster from stainless steel. The handle’s appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch. The handle is ergonomically shaped and suitable for both left and right-handed users.

BLACKSMITH:
Nigara Hamono is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Hamono stands as a testament to Tsugaru Uchihamono’s rich history and artistry.
Iron production has a long history in the Tsugaru region near Mount Iwaki. Artifacts made from iron used during the Nara Period (710-794) and early Heian Period (794-1192) have been found around the city of Hirosaki, indicating there was a vast amount of ironworks in the region. The presence of Kaji-machi, or the blacksmith town, further signifies the historical significance of the region.

For more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.

While sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods – which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.

With their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan.

The current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.