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Nigara SG2 Premium Tsuchime Finish Bunka Knife

Original price was: $249.00.Current price is: $149.40.

-40%

Experience culinary excellence with the best Japanese kitchen knife for chefs.

(3 customer reviews)

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Nigara SG2 bunka knife with a detailed view of the hand-forged blade and tsuchime finish.
Nigara SG2 Premium Tsuchime Finish Bunka Knife
$249.00 Original price was: $249.00.$149.40Current price is: $149.40.

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The Nigara SG2 Premium Tsuchime Finish Bunka Knife is a masterpiece crafted for culinary enthusiasts. Designed to deliver precision and style, this hand-forged SG2 steel bunka knife stands out in both performance and aesthetics.

The unique tsuchime finish not only enhances its beauty but also reduces drag while slicing, making it an ideal tool for any chef. Whether you’re dicing vegetables or filleting fish, this SG2 steel knife provides unmatched sharpness and durability. Elevate your cooking experience with this essential Japanese kitchen knife.

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3 reviews for Nigara SG2 Premium Tsuchime Finish Bunka Knife

  1. Alexandra Smith (verified owner)

    This Nigara SG2 bunka knife is by far the best Japanese kitchen knife I’ve ever owned! The sharpness is incredible, and the tsuchime finish is beautiful.

  2. Scott Thompson (verified owner)

    I bought the Nigara SG2 bunka knife recently and it’s a game-changer in my kitchen. Perfect for all my slicing needs!

  3. Sarah Lopez (verified owner)

    The hand-forged SG2 steel makes this bunka knife not only sharp but also a joy to use. Highly recommend for anyone looking to elevate their cooking.

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FAQs

How to use the Nigara SG2 bunka knife?
To use the Nigara SG2 bunka knife, grip the handle firmly and apply even pressure while cutting. Its design allows for versatile slicing, dicing, and chopping.
What makes the Nigara bunka knife special?
The Nigara bunka knife is known for its hand-forged SG2 steel, providing exceptional sharpness and durability, along with a stunning premium tsuchime finish.
How to maintain the SG2 steel knife?
To maintain the SG2 steel knife, hand wash it with mild soap and dry immediately. Regular honing will keep the edge sharp, while occasional professional sharpening is recommended.