Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure.

Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives.

The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Kurouchi finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern.

Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 210mm size can suit both home cooks and professionals, being the most common Gyuto size.

Brand / Blacksmith: Nigara Hamono
Series: SG2 Tscuchime
Knife type: Gyuto 210
Blade Length / Total length (mm): 200 / 345
Grind: 50 / 50
Finish: Tscuchime / Mat Migaki
Steel type: SG2 Stainless
Forging method: San Mai
HRC hardness: 63
Handle type / Material / Ferrule: Octagonal / Wenge / Horn
Spine Thickness at heel / tip (mm): 2 / 0.2
Blade height at heel (mm): 48
Weight (gr): 157
Notes: