SHARP Knife Shop
Nigara Hamono Nashiji Gyuto 210 mm
|Blade Length||210 mm|
|Total Length||375 mm|
|Height Spine to heel||50 mm|
|Width at Spine||1.8 mm|
Nigara Hamono received official Appointment (designation of excellence in craftsmanship) by the Tsugaru Clan more than 350 years ago for their work making katana. The blacksmith techniques developed at that time have been passed down through the generations and to this day the utmost attention and care is taken when making each knife. Located in the northern town of Hirosaki, Nigara Hamono developed The “Anmon” design which was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki.
This Gyuto is absolutely stunning, the pictures don't do it justice. Impeccable edge geometry gives this knife one of the best cutting feels we've come across ever. The knife is perfectly balanced and the grain structure and colour of the honduras rosewood handle contrast beautifully with the blackened Shirogami #2 steel that is clad in stainless steel for excellent edge retention, ease of sharpening and relatively easy maintenance.
The Gyuto is an essential for any professional cook and is the Japanese equivalent to the standard western style chef's knife. It is the most versatile knife available and can handle nearly any job you'll throw it's way. Great option for home cooks as well as this gyuto comes in a little shorter than most at just 180 mm.
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.
- 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.