Nigara Hamono Tsuchime Damascus Gyuto 235 mm

Price
$334.95
Taxes and shipping calculated at checkout
In stock and ready for shipping

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
Blade Length 235 mm
Total Length 386 mm
Steel VG-10
Handle Ebony 
Ferrule N/A
Rockwell 61-63
Height Spine to heel 54 mm
Width at Spine 2.3 mm
Weight 226 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.

We are so excited to be able to offer these gorgeous knives to our customers. They are very thin behind the edge and have great blade geometry which contributes to an absolutely stunning cutting feel. The VG-10 stainless steel will give these knives very good edge retention and will make these knives super easy to care for. Last, but maybe most exciting, is the amazing price! These knives are great bang for your buck knives and make a fantastic gift.

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.
      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

      VG-10

      Likely the most widely used Japanese stainless steel, it provides great rust resistance, very good edge retention, and is relatively easy to sharpen. Because of how many companies use this steel to produce their knives, it can sometimes get a bad rep, but we have had nothing but positive experiences using and sharpening it. Knives made from this steel are generally a bit more affordable compared to those made from steels like R2 and ZDP189 while still offering fantastic performance and easy maintenance.

      Chemical Composition:
      C 0.95-1.05% | Cr 14.5-15.5% | Mo 0.9-1.2% | V 0.1-0.3% | Co 1.3-1.5%

      COMPOSITION

      STAINLESS STEEL

      LOW MAINTENANCE

      Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade.

      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.

      RECENTLY VIEWED

      RECOMMENDED FOR YOU

      REVIEWS