Description & specifications
The Nigara Hamono Gyuto 240 mm Aogami Super is an exclusive Japanese chef's knife, hand-forged in the Aomori region by the renowned blacksmith Go Yoshizawa. This Gyuto combines traditional Japanese craftsmanship with modern innovation and is made for both professional chefs and passionate home cooks. The core of Aogami Super steel, hardened to 63-64 HRC, ensures extreme sharpness and long-lasting durability, while the stainless cladding protects against corrosion. The characteristic tsuchime hammered finish and kasumi polish give the knife a unique and elegant expression. With its versatile 24 cm blade, this Gyuto is ideal for everything from precise slicing of meat to efficient chopping of vegetables. Discover a knife that takes your cooking to new heights and brings Japanese knife craftsmanship into your kitchen.
- Hand-forged in Japan by Nigara Hamono
- Core of Aogami Super steel for maximum sharpness and durability
- Hardened to 63-64 HRC for professional performance
- Stainless cladding protects against corrosion
- Unique tsuchime hammered finish and kasumi polish
- Ergonomic wa handle in walnut and buffalo horn
- Versatile 24 cm blade, perfect for both meat and vegetables
| Type | Gyuto/Chef's knife |
| Forging and steel | Aogami Super & stainless cladding |
| Grind | 50/50 |
| Handle type | Japanese wa handle in walnut with buffalo horn ferrule |
| Stainless | NO |
| Hardness (measured in HRC) | 63-64 |
| Handle material | Walnut and buffalo horn |
| Length | 240 mm |
| Height | 48 mm |
| Weight | 172 g |
| Width at the handle | 2.3 mm |
The knife must never be washed in a dishwasher. Avoid cutting hard items such as bones, cartilage, frozen foods and hard cheeses. Please note that thin, hard metal can be brittle, so use the knife with care to preserve its sharpness and integrity.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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