Nigara Hamono SG2 Kurouchi Gyuto 210 mm
| Blade Length | 210 mm |
| Total Length | 345 mm |
| Steel | R2(SG2) |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 45.0 mm |
| Width at Spine | 2.3 mm |
| Weight | 165 grams |
| BevelĀ | 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 R2(SG2) stainless steel will give these knives excellent edge retention and will make these knives super easy to care for.
The Knife
The Gyuto is the Japanese equivalent to the western style chefās 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.Ā
Ā
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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Nigara Hamono SG2 Kurouchi Gyuto 210 mm
Nigara Hamono SG2 Kurouchi Gyuto 210 mm
| Blade Length | 210 mm |
| Total Length | 345 mm |
| Steel | R2(SG2) |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 45.0 mm |
| Width at Spine | 2.3 mm |
| Weight | 165 grams |
| BevelĀ | 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 R2(SG2) stainless steel will give these knives excellent edge retention and will make these knives super easy to care for.
The Knife
The Gyuto is the Japanese equivalent to the western style chefās 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.Ā
Ā
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.
Original: $259.59
-65%$259.59
$90.86Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Blade Length | 210 mm |
| Total Length | 345 mm |
| Steel | R2(SG2) |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 45.0 mm |
| Width at Spine | 2.3 mm |
| Weight | 165 grams |
| BevelĀ | 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 R2(SG2) stainless steel will give these knives excellent edge retention and will make these knives super easy to care for.
The Knife
The Gyuto is the Japanese equivalent to the western style chefās 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.Ā
Ā
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.
