Nigara Hamono Damascus Anmon Gyuto 230 mm

The Blacksmith

Nigara Hamono is located in Hirosaki which is a city at the very northern tip of the main island of Honshu. 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 craftsman. 

*These knives are extremely thin behind the edge, this gives them an unbelievable cutting feel but makes them more delicate than even other Japanese knives. Twisting and torquing the knife on the board or in an ingredient will certainly cause chipping. Make sure to use only up and down, forward and back motions with the knife. 

The Knife

The Gyuto is the Japanese equivalent to a standard western style Chef's knife and is THE most versatile shape available. It can be used to break down fish and other animals, chop vegetables with both an up and down and rocking motion, slice cooked and raw proteins and anything else you can think of. We highly recommend this shape to anyone looking for that one go to knife they can grab with confidence for any task. 

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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. 

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.