Kiritsuke Gyuto 21 cm Nigara Hamono VG-10 Damascus
Kiritsuke Gyuto 21 cm Nigara Hamono VG-10 Damascus
Kiritsuke Gyuto 21 cm Nigara Hamono VG-10 Damascus
Kiritsuke Gyuto 21 cm Nigara Hamono VG-10 Damascus
Kiritsuke Gyuto 21 cm Nigara Hamono VG-10 Damascus
Kiritsuke Gyuto 21 cm Nigara Hamono VG-10 Damascus
Kiritsuke Gyuto 21 cm Nigara Hamono VG-10 Damascus

Kiritsuke Gyuto 21 cm Nigara Hamono VG-10 Damascus

Regular price€189,00
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Tax included. Shipping calculated at checkout.
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  • In stock, ready to ship
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Specification:

  • Blade Steel Type: Stainless steel VG-10 (Core) enveloped by stainless steel
  • Handle: Teak wood
  • Hardness Rockwell (HRC): 60-61
  • Total length: 35,0 cm
  • Handle length: 13,3 cm
  • Blade length: 21,0 cm
  • Blade width: 5,1 cm
  • Spine thickness heel: 2,2 mm
  • Spine thickness mid: 2,2 mm
  • Spine thickness 1 cm from tip: 2,2 mm
  • Weight: 162 g

Made in Japan

Shipping rates European Union (DHL 2-5 business days) 

15 € - order below 99 €

10 € - order below 149 €

5 € - order above 150 €

FREE - order above 350 €

Shipping rates outside EU (DHL Express 3-6 business days)

40 € - order below 99 €

30 € -order above 100 €

20 € - order above 150 €

15 € - order above 200 €

10 € - order above 300 €

5 € - order above 450 €

NOTE: Customers outside the European Union see prices without tax, YOU WILL pay additional taxes in your country and maybe customs duty.

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Blade Type: Gyuto

This knife shape can do almost anything in the kitchen, from preparing meat to cutting vegetables. At first glance, you can see the similarity to the European chef's knife, but the design differences are significant. First of all, Gyuto is thinner so that it flows easily through the cut product; made of better steel, which allows you to maintain the desired sharpness for longer, while being usually lighter than its western cousins, which reduces fatigue while working with it.

This type of knife comes in various variants, shapes and handles. The standard gyuto has a light natural wood handle. Its core should be made of the best steel, which is clad with other softer steel that protects against corrosion, makes the structure more flexible and allows it to be much easier to slim down to restore its original ability to flow through the sliced ​​products. In our store there are also Europeanized gyuto which are very similar to the European chef's knives and try to connect both worlds.

Steel Type: VG-10

Japanese stainless steel of very high quality. It was created by Takefu Steel Ltd. Supposedly, the "G" in the name is responsible for the "gold standard", i.e. the gold standard of the quality of this steel. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by: tojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of 60-61 or even 62 HRC, which means that it keeps sharpness well (not much worse than 154 CM / AST34). Despite its high hardness, it sharpens well. This steel has a greater fracture toughness than 154CM / AST34. The VG-10 hasgood corrosion resistance. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, "ten" are considered to be the higher quality steel.

Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan. If you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.

Mainteance: Stainless steel

The basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife shouldonly be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.

Nigara Hamono

The Nigara Hamono legacy began in the early Edo period, crafting swords for the Tsugaru clan, and has since passed down its rich heritage and unique cultural DNA through eight generations. Yet, what distinguishes Nigara is not just its long history, but the personalities and skills that have shaped its evolution.

An essential chapter in the Nigara story is the fifth-generation blacksmith, Mr. Kunitoshi Nigara, a national treasure of Japan. Known for his commissioned works for the Ise Shrine and Meiji Shrine, and his contribution to cultural heritage conservation, Kunitoshi's impact is ever-present in the brand's high status and extraordinary craftsmanship.

Today, the torch is carried by the eighth-generation blacksmith, Mr. Tsuyoshi Yoshizawa. Inspired by his father and current Nigara president, Mr. Toshiju Yoshizawa, Tsuyoshi benefits from a unique blend of traditional know-how, artistic influence, and a wide worldview that breaks the mold of a typical knife maker.

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About Japan-knives

Our story (like many others) began with big plans and dreams. We are a group of people with a great passion for Japan, their culture and the knives they create. We wanted to share our passion with you. Each of us specializes in a different field and together we try to create a Japanese knife shop for the 21st century. We do not focus only on sales, the most important thing for us is customer satisfaction, getting to know their impressions of use and the ability to transfer our knowledge to the largest possible audience. To this day, we remember the shock and disbelief after cutting an orange with the first real Japanese kitchen knife we ​​imported. Without thinking and using force. It was enough to take it in two fingers and move it gently - it was "love" from the first cut. Now we know that that impression was just "foreplay" and we learned the real sharpness a few years later.

Tom & Bart Japan Knives Team


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