Overview

Hand-forged in Hirosaki by Nigara Hamono, this 270 mm sakimaru-tip Sujihiki delivers laser-thin precision for sashimi or brisket alike. A tough, razor-holding SG2 powder-steel core is clad in stainless kurouchi tsuchime for rustic beauty and easy upkeep. The full-tang Western handle—faced with iridescent abalone-resin scales and anchored by a nickel-silver bolster—adds striking looks and confident balance, making every carving session feel ceremonial.

Common Questions

Q: What’s the real cutting edge length? A: Nigara measures “270 mm” from the neck (machi) to the tip, so the sharpened edge is about 258 mm—plenty for brisket, prime rib, or long sashimi pulls.

Q: Is SG2 difficult to sharpen? A: SG2 stays sharp for ages but still takes a keen edge on quality waterstones. Light stropping keeps it screaming sharp between full sharpenings.

Q: Will the abalone-resin handle hold up in a busy kitchen? A: Yes. The resin-stabilized scales are waterproof and dimensionally stable; a quick wipe with mild soap keeps the shimmer bright.

Specifications

Core Steel: SG2 powder stainless

Cladding Type: Stainless steel, kurouchi tsuchime finish

Blade Length (listed): 258 mm

Actual Edge Length: ~258 mm

Spine Thickness (Heel): 2.2 mm

Spine Thickness (Mid): 1.6 mm

Overall Length: 410 mm

Weight: ~250 g

Handle Material: Abalone-resin scales, nickel-silver bolster (Western full-tang)

Hardness (HRC): 62 – 63