| Brand / Blacksmith: | Nigara Hamono |
| Series: | SG2 Tscuchime |
| Knife type: | Gyuto 240 mm |
| Blade Length / Total length (mm): | 225 / 375 |
| 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): | 47 |
| Weight (gr): | 177 |
| Notes: |
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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 Migaki mat 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 240mm size can suit both more experienced home cooks and professionals.
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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. This is the Blade only version of 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 Migaki mat 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. Choose among the selection of handles available and buy it separately or let us fix the handle for you. 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 240mm size can suit both more experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 240 mm Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Tscuchime / Mat Kurouchi Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2.2 / 0.2 Blade height at heel (mm): 50 Weight (gr): 120 Notes: -
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. This series, made by the trusted for years VG-10 stainless steel, is one of the best looking series of Nigara. Combines Damascus and tsuchime finishes to a stunning result. Features a Wenge wa octagonal handle and can be considered as a sturdy knife, not to thin not too thick but very thin behind the edge. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is suitable for both professionals and experienced home cooks.
Brand / Blacksmith: Nigara Hamono Series: VG-10 Damascus Migaki Tsuchime Knife type: Gyuto 240mm Blade Length / Total length (mm): 232 / 386 Grind: 50 / 50 Finish: Tsuchime / Damascus Steel type: VG-10 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0,2 Blade height at heel (mm): 53 Weight (gr): 198 Notes: -
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. This series, made by the trusted for years VG-10 stainless steel, is one of the best looking series of Nigara. Combines Damascus and tsuchime finishes to a stunning result. Features a Wenge wa octagonal handle and can be considered as a sturdy knife, not to thin not too thick but very thin behind the edge. Kiritsukes come in both single or double bevel versions. A combination knife to perform both the tasks of a slicer (like Sujihiki) and all-rounder (like Gyuto). The most part of the belly is flat to be used with push cuts and with a slightly curved, “K tip” nose it is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping.
Brand / Blacksmith: Nigara Hamono Series: VG-10 Damascus Migaki Tsuchime Knife type: Kiritsuke 240mm Blade Length / Total length (mm): 233 / 380 Grind: 50 / 50 Finish: Tsuchime / Damascus Steel type: VG-10 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0,2 Blade height at heel (mm): 55 Weight (gr): 184 Notes: -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. We are very proud to introduce the CHOYO knives series forged by Yoshikazu Tanaka and grinded by Morihiro which feature a gleaming mirror finish that is not only beautiful, but also rust resistant. A very pure steel is used for the cutting edge of the knife. Our CHOYO knives are made using Yasugi Specialty Steel Silver-3 (Ginsan), a high-grade cutlery steel that has inherited the traditions of Japanese steel and is perfectly suited for making knives. A selected magnolia traditional handle adds to the overall beauty of these. The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 240mm size is suitable for both experienced home cooks and professionals.
Brand / Blacksmith Sakai Kikumori Series Choyo Knife type Kiritsuke 240mm Blade Length / Total length mm 227 / 377 Grind 50/50 Finish Mirror polish Steel type Ginsan (Silver-3) Forging method San Mai HRC hardness 62 - 63 Handle type / Material / Ferrule Wa / Octagonal / Magnolia / Buffalo Horn Spine Thickness at heel / tip mm 3,2 / 0,3 Blade height at heel mm 45 Weight gr 180 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. We are very proud to introduce the CHOYO knives series forged by Yoshikazu Tanaka and grinded by Morihiro which feature a gleaming mirror finish that is not only beautiful, but also rust resistant. A very pure steel is used for the cutting edge of the knife. Our CHOYO knives are made using Yasugi Specialty Steel Silver-3 (Ginsan), a high-grade cutlery steel that has inherited the traditions of Japanese steel and is perfectly suited for making knives. A selected magnolia traditional handle adds to the overall beauty of these. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. The Kiritsuke version features a K-Tip for precise cuts when needed.
Brand / Blacksmith Sakai Kikumori Series Choyo Knife type Kiritsuke Yanagiba 270mm Blade Length / Total length mm 252 / 415 Grind 50/50 Finish Mirror polish Steel type Ginsan (Silver-3) Forging method San Mai HRC hardness 62 - 63 Handle type / Material / Ferrule Wa / Octagonal / Magnolia / Buffalo Horn Spine Thickness at heel / tip mm 3,8 / 0,2 Blade height at heel mm 34 Weight gr 175 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. We are very proud to introduce the CHOYO knives series forged by Yoshikazu Tanaka and grinded by Morihiro which feature a gleaming mirror finish that is not only beautiful, but also rust resistant. A very pure steel is used for the cutting edge of the knife. Our CHOYO knives are made using Yasugi Specialty Steel Silver-3 (Ginsan), a high-grade cutlery steel that has inherited the traditions of Japanese steel and is perfectly suited for making knives. A selected magnolia traditional handle adds to the overall beauty of these. The Takohiki is a version of Yanagiba slicer that is favorite in Kanto region in Tokyo and is used for the same tasks. In addition, the straight tip is well suited to cut octopus (Tako) tentacles and serving slices using the knife. The urban myth is that the square tip replaced the traditional one so when pointed to the noble customers of Tokyo area, does not represent a threat or disrespect.
Brand / Blacksmith Sakai Kikumori Series Choyo Knife type Sakimaru Takohiki 270mm Blade Length / Total length mm 258 / 413 Grind Single bevel Finish Mirror polish Steel type Ginsan (Silver-3) Forging method San Mai HRC hardness 62 - 63 Handle type / Material / Ferrule Wa / Octagonal / Magnolia / Buffalo Horn Spine Thickness at heel / tip mm 2,6 Blade height at heel mm 30 Weight gr 124 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. We are very proud to introduce the CHOYO knives series forged by Yoshikazu Tanaka and grinded by Morihiro which feature a gleaming mirror finish that is not only beautiful, but also rust resistant. A very pure steel is used for the cutting edge of the knife. Our CHOYO knives are made using Yasugi Specialty Steel Silver-3 (Ginsan), a high-grade cutlery steel that has inherited the traditions of Japanese steel and is perfectly suited for making knives. A selected magnolia traditional handle adds to the overall beauty of these. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets.
Brand / Blacksmith Sakai Kikumori Series Choyo Knife type Yangiba 270mm Blade Length / Total length mm 255 / 415 Grind single bevel Finish Mirror polish Steel type Ginsan (Silver-3) Forging method San Mai HRC hardness 62 - 63 Handle type / Material / Ferrule Wa / Octagonal / Magnolia / Buffalo Horn Spine Thickness at heel / tip mm 3,9 / 0,2 Blade height at heel mm 34 Weight gr 172 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. Kikuzuki Uzu by Sakai Kikumori are forged by Yoshikazu Tanaka and offer an uncompromising work of the highest quality. They have diligently fashioned these knives from forging to sharpening, and have pursued an ease of use that allows one to appreciate the fascinating appeal of these knives. Damascus steel is used as the base steel for these KIKUZUKI Uzu knives, creating a pattern that flows like a river. Made of YSS Blue #1. Boasting a high degree of hardness, these knives maintain a smooth sharpness and require some experience to sharpen well. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith Sakai Kikumori Series Kikuzuki Uzu Knife type Gyuto 210mm Blade Length / Total length mm 197 / 340 Grind 50/50 Finish Damascus Steel type Blue - 1 (Aogami - 1) Forging method Damascus San Mai HRC hardness 62 - 63 Handle type / Material / Ferrule Wa / Octagonal / Magnolia / Buffalo Horn Spine Thickness at heel / tip mm 2,9 / 0,3 Blade height at heel mm 47 Weight gr 147 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. Kikuzuki Uzu by Sakai Kikumori are forged by Yoshikazu Tanaka and offer an uncompromising work of the highest quality. They have diligently fashioned these knives from forging to sharpening, and have pursued an ease of use that allows one to appreciate the fascinating appeal of these knives. Damascus steel is used as the base steel for these KIKUZUKI Uzu knives, creating a pattern that flows like a river. Made of YSS Blue #1. Boasting a high degree of hardness, these knives maintain a smooth sharpness and require some experience to sharpen well. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is one of the most common, used both by professional and experienced home cooks.
Brand / Blacksmith Sakai Kikumori Series Kikuzuki Uzu Knife Type Gyuto Blade Length / Total length mm 227 / 375 Grind 50/50 Finish Mirror polish Steel type Ginsan (Silver-3) Forging method San Mai HRC hardness 62 - 63 Handle type / Material / Ferrule Wa / Octagonal / Magnolia / Buffalo Horn Spine Thickness at heel / tip mm 2,9 / 0,3 Blade height at heel mm 49 Weight gr 173 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Gyuto Blade Length / Total length mm 210 / 360 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Walnut / Wooden Spine Thickness at heel / tip mm 1,6 / 0,3 Blade height at heel mm 46 Weight gr 122 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top co operations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Gyuto 240 Blade Length / Total length mm 240 / 380 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Walnut / Wooden Spine Thickness at heel / tip mm 2,85 / 0,3 Blade height at heel mm 51 Weight gr 177 Notes
