Nigara SG2 Kurouchi Tsuchime Gyuto 210mm with Ironwood Yo Handle

From the maker

Overview

The Nigara SG2 Kurouchi Tsuchime Gyuto 210mm pairs a Japanese chef's knife blade with a substantial ironwood Western-style handle. Made by Nigara Hamono in Hirosaki, Aomori, Japan, it is a versatile choice for everyday vegetable prep, slicing boneless meat, and portioning fish.

Its SG2 powdered stainless steel core offers excellent edge retention, while stainless cladding keeps daily care straightforward. The dark kurouchi finish contrasts with the polished cutting area, and the hammered tsuchime texture gives the blade its distinctive appearance. Natural ironwood grain makes each handle individual.

The 210mm gyuto format offers useful cutting length without the space demands of a larger chef's knife. A curved belly supports gentle rocking, while the pointed tip handles detail work such as trimming and scoring. Choose this version if you enjoy a familiar Western-style grip and the cutting performance of a Japanese double-bevel blade.

Common Questions

Is this Nigara gyuto suitable for home cooks?

Yes. Its versatile shape and stainless construction suit home cooks who want one high-quality knife for most daily prep. Use controlled cuts on a suitable cutting board and keep it away from bones and frozen food.

What is the difference between a gyuto and a kiritsuke gyuto?

This gyuto has a conventional pointed chef's knife profile. A kiritsuke gyuto has a distinctive angled tip. Both can handle vegetables, boneless meat, and fish; this model is a good fit if you prefer the familiar outline of a classic chef's knife.

Is SG2 stainless, and does it need special care?

SG2 is a powdered stainless steel known for edge retention. Stainless does not mean maintenance-free: hand wash, dry promptly, and never leave the knife soaking or put it in a dishwasher. The wooden handle also benefits from staying clean and dry.

Can left-handed cooks use this knife?

Yes. Its double-bevel, approximately 50/50 edge is suitable for both right- and left-handed cutting.

Care and Sharpening

Use a wood or soft synthetic board, such as a Hasegawa cutting board. Avoid twisting, prying, cutting bones, and scraping the edge sideways across the board. Store the knife with its edge protected.

Sharpen with suitable whetstones when needed. Light maintenance on the Tokushu Knife leather strop can help refresh the edge between sharpenings. For professional edge preparation, explore our knife sharpening service.