Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa 255mm is a traditional Japanese knife used for preparing meat and raw fish. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name kiritsuke refers to the tanto tip, which is, besides looking awesome, also an homage to the katana.
The hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work.
Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.
The Kiritsuke-Sujihiki is a knife that establishes a strict kitchen hierarchy. As tradition dictates, the Kiritsuke knife is for chefs only, and this knife says just that - I am in control. Its long and complex blade makes it suitable for the most experienced chefs. The long blade allows for long movements, while the k-tip makes the cut precise. It is particularly suitable for sashimi and carpaccio, and in general for all artfully cut food, as it allows precise and thin cuts.
*The length of the cutting edge is 243mm (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 255mm.
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.
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.
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.
The surface of the blade was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called tsuchime. Japanese hexagon hammered finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations.
The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.
In Japan, the hexagon is valued for its aesthetics 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 gates and modern buildings. The hexagonal shape of kasagi in torii gates represents the belief in strength and stability associated with the number six.
The Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.
Nigara Hamono has a 350-year history and has been 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 certainly one of the most exceptional knife makers in Japan.
Blade shape: Kiritsuke Sujihiki
Steel type: SG2
Blade construction: San-mai / Hamaguri / Damascus
Hardness (HRC scale): 64
Overall length: 396mm (15.6")
Blade length: 255mm (10")
Blade height: 37mm (1.5")
Spine thickness: 2.3mm (0.09")
Weight: 155g (5.5 oz)
Handle length: 139mm (5.5")
Handle type / wood: Japanese (Wa) style / Teak, buffalo horn
Kanji on the blade:
Blacksmith: Nigara Hamono
Location of the smithy: HIROSAKI / Aomori Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.