Nigara Hamono AS Tsuchime Migaki Gyuto 195 mm

Price
$324.95
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SPECIFICATIONS
Blade Length 195 mm
Total Length 345 mm
Steel Aogami (Blue) Super Stainless Clad 
Handle Maple
Ferrule Green Maple
Rockwell 63-65
Height Spine to heel 48 mm
Width at Spine 2.23 mm
Weight 152 grams
Bevel  Double (50/50)

The Blacksmith

Nigara Hamono is located in Hirosaki city, Aomori Prefecture, on the west coast of the very northern tip of the main island of Honshu, Japan. Their family has a 350 year old history of making knives and swords and more recently has expanded into structural steel beams for use in construction. Tsuyoshi Yoshizawa stands as the 8th generation smith in the lineage of blacksmiths at Nigara Hamono and creates knives with his younger brother and two other craftsmen.

Nigara Hamono knives are characterized by their signature tsuchime pattern, as well as play with stainless damascus. These knives stand out for their aesthetic appeal, thinness behind the edge, and functionality, given they make their steel in house, and work primarily with high powdered stainless steels. They produce uniquely versatile profiles, ranging from very flat “kiritsuke nakiris” to aggressively curved “kiritsuke gyutos”.

The Knife

The Gyuto is the Japanese equivalent to a chef's knife and is arguably the most versatile knife shape available. The 240 mm gyuto is especially versatile as the added length makes it adept at slicing tasks and dealing with larger vegetables. Once you get comfortable with it's size it's great at smaller more intricate preparations as well and we would argue an essential for any professional cook/chef. 

 

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies, parmesan rinds, woody stems or anything other than fruits, vegetables and proteins.
    CARE INSTRUCTIONS

    Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

    • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
    • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
    • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
    • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
    • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
    • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
    SHIPPING & RETURNS

    All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

    We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

    Curbside pick-up is available at both our Hamilton and Etobicoke locations.

    To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

    More questions? Check out our shipping policy, our return policy, or reach out to us directly.

    KNIFE SHAPE

    THE GYUTO

    The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.

    STEEL TYPE

    AOGAMI SUPER

    AKA Blue Super: This steel is considered by many to be the best carbon steel available for knife making. Containing elevated levels of carbon, chromium and tungsten and with the addition of molybdenum it is easy to sharpen, gets super sharp, is less reactive to rust, and is less brittle (compared to other carbon steels).

    Chemical Composition:
    C 1.4-1.5% | Cr 0.3-0.5% | W 2.0-2.5% | Mo 0.3-0.5% | V 0.5%

    COMPOSITION

    STAINLESS CLAD

    MODERATE MAINTENANCE

    Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel.

    THE BLACKSMITH

    NIGARA HAMONO

    Nigara Hamono is located in Hirosaki city, Aomori Prefecture, on the north west tip of the main island of Honshu, Japan. Their family has been making knives and swords for more than 350 years and more recently has expanded into structural steel beams for use in construction. Tsuyoshi Yoshizawa stands as the 8th generation smith in the lineage of blacksmiths at Nigara Hamono and creates knives with his younger brother and two other craftsmen.

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