Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri 167mm with Amboyna Burl Handle

Overview

The Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri with Amboyna Burl Handle is a specialty Japanese kitchen knife that blends traditional Hirosaki craftsmanship with advanced powder metallurgy. Made by Nigara Hamono in Hirosaki, Japan, this 180mm hakata-style nakiri features an SPG STRIX powder stainless steel core hardened to approximately 65 HRC, giving it edge retention and cutting performance that rivals high-end carbon steels like Aogami Super, but with far less maintenance.

This knife is built for cooks who love clean push cuts, precise vegetable work, and the feeling of a thin, high-performance Japanese blade moving effortlessly through ingredients. The hakata-style nose gives the knife extra versatility compared with a standard nakiri, making it especially useful for tip work, detail cuts, and destroying onions with speed and control. The blade is finished with stainless Damascus cladding, a migaki tsuchime hammered matte polish, and Nigara’s machine-engraved mark, creating a look that is both refined and unmistakably modern.

We paired this blade with a stunning octagonal amboyna burl and horn handle, chosen slightly longer because the balance felt excellent in hand. The result is a visually striking, performance-driven tool that feels planted, comfortable, and agile on the board. This is not a German-style workhorse knife. It is thinner, harder, more precise, and more delicate. With proper care and technique, the performance is extremely rewarding.

Use this knife on vegetables, herbs, fruits, and boneless proteins. Do not use it on frozen food, bones, hard squash stems, pits, shells, or anything harder than you can comfortably chew. Avoid twisting, prying, scraping ingredients with the cutting edge, or applying side-to-side pressure. For best results, pair it with a soft, knife-friendly cutting surface like a Hasegawa Pro Cutting Board or similar professional-grade board.

Common Questions

Q: What is the Nigara SG-STRIX Hakata Kiritsuke Nakiri best used for?

A: This knife is best for precise vegetable prep, push cuts, onion work, herbs, fruit, and clean slicing tasks. The tall nakiri-style blade gives excellent board contact, while the hakata-style tip adds extra control for detailed cuts and tip work.

Q: Is SG-STRIX stainless?

A: SG-STRIX is a high-performance powder stainless steel. It offers excellent edge retention, high hardness, and strong cutting performance while being much easier to maintain than reactive carbon steels. Like all quality knives, it should still be washed and dried by hand after use.

Q: Is this knife good for home cooks?

A: Yes, but it is best for home cooks who want a precise Japanese knife and are willing to use proper technique. It is not designed for rough chopping, twisting, scraping, or cutting hard ingredients. If treated correctly, it delivers extremely satisfying performance.

Q: How should I care for this knife?

A: Wash and dry it by hand immediately after use. Do not put it in the dishwasher. Avoid cutting hard foods, bones, frozen items, or anything that could chip the fine edge. Use a soft cutting board and maintain the edge with careful stropping or professional sharpening when needed.

Specifications

• Brand: Nigara
• Maker: Nigara Hamono
• Origin: Hirosaki, Japan
• Shape: Hakata Kiritsuke Nakiri
• Blade Construction: San Mai
• Core Steel: SPG STRIX Powder Stainless Steel
• Hardness: 65 HRC
• Cladding Type: Stainless Steel Damascus
• Finish: Migaki Tsuchime Hammered Matte Polish
• Mark: Machine Engraved “Nigara Made”
• Edge: Double-Bevel, Even 50/50
• Blade Length: 180mm (Measured tip to machi) 
• Edge Length: 167mm
• Blade Height: 50mm
• Spine Thickness at Heel: 2.1mm
• Overall Length: 340mm
• Weight: 175g
• Handle Shape: Octagonal
• Handle Material: Amboyna Burl and Horn
• Handle Length: 135mm
• Care: Wash and dry by hand. Not dishwasher safe.

Care Notes

This is a high-hardness Japanese specialty knife designed for precision cutting. Do not cut frozen foods, bones, hard seeds, shells, or dense items that can damage the edge. Avoid twisting the blade during cuts, scraping food with the cutting edge, or using side-to-side pressure. For the best experience, use a soft cutting surface such as a Hasegawa cutting board.