Nigara Sujihiki STRIX Damascus Tsuchime Wa Rosewood 270mm (10.6")
The Nigara Sujihiki STRIX Damascus Tsuchime Wa Rosewood 270mm is more than just a knife; it's a versatile tool for chefs and cooking enthusiasts who appreciate both performance and beauty. A true all-rounder, this knife is ideal for everything from preparing vegetables to slicing fish and meat.
Crafted from STRIX powder steel (65 HRC), this knife delivers the best of both worlds: the razor-sharp edge and cutting feel of high-carbon steel with the durability and corrosion resistance of stainless steel. The result is exceptional edge retention, effortless sharpening, and stress-free maintenance.
Finished with a stunning damascus pattern and a hammered tsuchime texture, and paired with a refined rosewood wa-handle, this santoku is a striking example of Japanese craftsmanship and a testament to modern steel innovation.
BLADE SHAPE:
The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.
*The length of the cutting edge is 256mm (10.1") (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm (10.6").
STEEL:
Developed by Takefu Special Steel, STRIX (short for STrong matRIX) is quickly making a name for itself as one of the most advanced steels currently available.
Why we love it:
✔︎ Fully stainless powder steel
✔︎ Exceptional hardness of 65 HRC and impressive edge retention
✔︎ Excellent corrosion resistance
✔︎ Surprisingly easy to sharpen
Due to its hardened structure, STRIX offers the "high-carbon steel feel" while still retaining the benefits of stainless steel: high hardness, easy to sharpen even on stones of higher grit, and completely stainless, making it easy to maintain. In short, every chef’s dream. What sets STRIX apart from similar steels is how it achieves its hardness—through a reinforced steel matrix, an improved iron base that makes up 70–80% of the alloy. This modification results in an extremely hard but not overly abrasive structure, which makes sharpening easier and improves the overall cutting feel.
This combination allows for sharpness comparable to Aogami Super, but with stainless properties and significantly easier sharpening than most other powder steels.
Our takeaway: a predominantly martensitic structure, reinforced with smaller carbides, allows for long-lasting sharpness without compromising on sharpening ease. This makes it ideal for anyone seeking top-tier performance without the usual upkeep.
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The blade features a unique fusion of tsuchime hammer indentations and a wavy Damascus pattern. Beyond its striking appearance, the hammered texture creates air pockets that reduce friction and prevent food from sticking, while the Damascus layers flow seamlessly into a polished, razor-sharp edge.
HANDLE:
The traditional Japanese wa-handle is crafted from rich rosewood and accented with a polished buffalo horn ferrule. Durable, balanced, and elegant, it suits both left- and right-handed users while showcasing timeless Japanese aesthetics.
BLACKSMITH:
Nigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.
More Images
Nigara Sujihiki STRIX Damascus Tsuchime Wa Rosewood 270mm (10.6")
The Nigara Sujihiki STRIX Damascus Tsuchime Wa Rosewood 270mm is more than just a knife; it's a versatile tool for chefs and cooking enthusiasts who appreciate both performance and beauty. A true all-rounder, this knife is ideal for everything from preparing vegetables to slicing fish and meat.
Crafted from STRIX powder steel (65 HRC), this knife delivers the best of both worlds: the razor-sharp edge and cutting feel of high-carbon steel with the durability and corrosion resistance of stainless steel. The result is exceptional edge retention, effortless sharpening, and stress-free maintenance.
Finished with a stunning damascus pattern and a hammered tsuchime texture, and paired with a refined rosewood wa-handle, this santoku is a striking example of Japanese craftsmanship and a testament to modern steel innovation.
BLADE SHAPE:
The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.
*The length of the cutting edge is 256mm (10.1") (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm (10.6").
STEEL:
Developed by Takefu Special Steel, STRIX (short for STrong matRIX) is quickly making a name for itself as one of the most advanced steels currently available.
Why we love it:
✔︎ Fully stainless powder steel
✔︎ Exceptional hardness of 65 HRC and impressive edge retention
✔︎ Excellent corrosion resistance
✔︎ Surprisingly easy to sharpen
Due to its hardened structure, STRIX offers the "high-carbon steel feel" while still retaining the benefits of stainless steel: high hardness, easy to sharpen even on stones of higher grit, and completely stainless, making it easy to maintain. In short, every chef’s dream. What sets STRIX apart from similar steels is how it achieves its hardness—through a reinforced steel matrix, an improved iron base that makes up 70–80% of the alloy. This modification results in an extremely hard but not overly abrasive structure, which makes sharpening easier and improves the overall cutting feel.
This combination allows for sharpness comparable to Aogami Super, but with stainless properties and significantly easier sharpening than most other powder steels.
Our takeaway: a predominantly martensitic structure, reinforced with smaller carbides, allows for long-lasting sharpness without compromising on sharpening ease. This makes it ideal for anyone seeking top-tier performance without the usual upkeep.
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The blade features a unique fusion of tsuchime hammer indentations and a wavy Damascus pattern. Beyond its striking appearance, the hammered texture creates air pockets that reduce friction and prevent food from sticking, while the Damascus layers flow seamlessly into a polished, razor-sharp edge.
HANDLE:
The traditional Japanese wa-handle is crafted from rich rosewood and accented with a polished buffalo horn ferrule. Durable, balanced, and elegant, it suits both left- and right-handed users while showcasing timeless Japanese aesthetics.
BLACKSMITH:
Nigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Nigara Sujihiki STRIX Damascus Tsuchime Wa Rosewood 270mm is more than just a knife; it's a versatile tool for chefs and cooking enthusiasts who appreciate both performance and beauty. A true all-rounder, this knife is ideal for everything from preparing vegetables to slicing fish and meat.
Crafted from STRIX powder steel (65 HRC), this knife delivers the best of both worlds: the razor-sharp edge and cutting feel of high-carbon steel with the durability and corrosion resistance of stainless steel. The result is exceptional edge retention, effortless sharpening, and stress-free maintenance.
Finished with a stunning damascus pattern and a hammered tsuchime texture, and paired with a refined rosewood wa-handle, this santoku is a striking example of Japanese craftsmanship and a testament to modern steel innovation.
BLADE SHAPE:
The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.
*The length of the cutting edge is 256mm (10.1") (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm (10.6").
STEEL:
Developed by Takefu Special Steel, STRIX (short for STrong matRIX) is quickly making a name for itself as one of the most advanced steels currently available.
Why we love it:
✔︎ Fully stainless powder steel
✔︎ Exceptional hardness of 65 HRC and impressive edge retention
✔︎ Excellent corrosion resistance
✔︎ Surprisingly easy to sharpen
Due to its hardened structure, STRIX offers the "high-carbon steel feel" while still retaining the benefits of stainless steel: high hardness, easy to sharpen even on stones of higher grit, and completely stainless, making it easy to maintain. In short, every chef’s dream. What sets STRIX apart from similar steels is how it achieves its hardness—through a reinforced steel matrix, an improved iron base that makes up 70–80% of the alloy. This modification results in an extremely hard but not overly abrasive structure, which makes sharpening easier and improves the overall cutting feel.
This combination allows for sharpness comparable to Aogami Super, but with stainless properties and significantly easier sharpening than most other powder steels.
Our takeaway: a predominantly martensitic structure, reinforced with smaller carbides, allows for long-lasting sharpness without compromising on sharpening ease. This makes it ideal for anyone seeking top-tier performance without the usual upkeep.
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The blade features a unique fusion of tsuchime hammer indentations and a wavy Damascus pattern. Beyond its striking appearance, the hammered texture creates air pockets that reduce friction and prevent food from sticking, while the Damascus layers flow seamlessly into a polished, razor-sharp edge.
HANDLE:
The traditional Japanese wa-handle is crafted from rich rosewood and accented with a polished buffalo horn ferrule. Durable, balanced, and elegant, it suits both left- and right-handed users while showcasing timeless Japanese aesthetics.
BLACKSMITH:
Nigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.
