Description & specifications
Nigara Hamono, a renowned forge from the Aomori region of Japan, proudly presents the K-Tip Gyuto 210 mm in Aogami Super. This knife is the result of head blacksmith Go Yoshizawa's innovative approach to knife making, in which he constantly explores new methods and techniques. The K-Tip Gyuto is designed to handle most kitchen tasks, from slicing meat to chopping vegetables, and is ideal for professional chefs and cooking enthusiasts alike.
With a core of Aogami Super steel hardened to 63–64 HRC and stainless cladding, this knife offers an excellent balance of sharpness and durability. The simple yet elegant finish, with a dark migaki and striking tsuchime, gives the knife a distinctive look that stands out in any kitchen.
- K-Tip design for precise cuts
- Aogami Super steel for superior sharpness
- Hardened to 63–64 HRC for optimal durability
- Stainless cladding for protection against corrosion
- Japanese wa handle in walnut for comfort and style
| Brand/series | Nigara Hamono AS |
| Type | Gyuto/Chef's knife |
| Forging and steel | Aogami Super & Rustfri Cladding |
| Grind | 50/50 |
| Handle type | Japanese wa handle in walnut with buffalo horn ferrule |
| Stainless | NO |
| Hardness | 63-64 |
| Length | 210 mm |
| Height | 48 mm |
| Weight | 150 g |
| Width at the handle | 2,3 mm |
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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