Nigara Sakimaru Sujihiki SG2 Damascus 300mm (11.8")

Nigara Sakimaru Sujihiki SG2 Damascus 300mm (11.8") is a traditional Japanese knife used for preparing meat and raw fish, especially for sashimi and nigiri sushi, and meat. Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name sakimaru refers to the tanto tip, which is, besides looking awesome, also an homage to the katana. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.

It’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.

BLADE SHAPE:
The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.

*The length of the cutting edge is 285mm (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 300mm.

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) that 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 of two secondary, outer layers of softer steel (jigane) that protect the prior.

GEOMETRY:
It has a double bevel (symmetrical) blade with convex (full hamaguri) grind. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.

BLADE FINISH:
The blade is adorned with a raindrop damascus pattern. The cutting edge has a forced patina to match the dark gray appearance of the blade.

HANDLE:
Japanese (Wa) style wenge wood handle with a buffalo horn ferrule. 

BLACKSMITH:
Nigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.