Nigara AS Tsuchime Kiritsuke Gyuto 225mm
R5,450.00
Nigara Hamono is one of Japan’s oldest continuously operating forges, based in Hirosaki in Aomori Prefecture. With a history spanning more than 350 years, the workshop originally produced swords for the Tsugaru clan during the Edo period. Today the Yoshizawa family continues this legacy, applying traditional swordsmith techniques to modern kitchen knives while incorporating contemporary steels and finishing methods.
The AS Nashiji Tsuchime series reflects Nigara’s balance between performance and traditional aesthetics.
Steel & Construction
- Core Steel: Aogami Super (Blue Super). One of Hitachi’s most advanced carbon steels, developed as an evolution of the original Aogami series. Aogami Super contains higher carbon content along with added tungsten, chromium, and molybdenum, which significantly improves wear resistance and edge retention compared with Aogami #1 and #2. The steel is capable of taking an extremely refined edge and maintaining it through long prep sessions, making it a favourite among professional chefs and serious enthusiasts. Despite its hardness, Aogami Super still responds well to whetstone sharpening, allowing the user to quickly restore a razor sharp edge when needed
- Cladding: Stainless Steel. A protective stainless cladding surrounds the reactive carbon steel core, improving corrosion resistance on the blade faces while maintaining the cutting performance of the exposed carbon edge.
- Handle: Traditional Walnut and buffalo horn WA Handle. Octagonal Japanese handle designed to provide a balanced and secure grip for both right and left handed users. The lightweight handle shifts the balance slightly forward toward the blade, ideal for pinch grip control.
- Profile: 240mm Kiritsuke Gyuto. A long multi purpose chef’s knife that combines the cutting performance of a Gyuto with the angular tip of a Kiritsuke. The extended length provides excellent draw slicing capability for proteins while the aggressive tip allows for precise vegetable work and detailed cutting tasks.
Knife Care & Maintenance
- Avoid Lateral Pressure: The edge is ground very thin to maximise cutting performance. Twisting, prying, or scraping with the edge can cause chipping.
- Material Constraints: Do not cut bones, frozen food, or hard materials such as fruit pits.
- Cleaning: Hand wash only and dry immediately after use. Never place the knife in a dishwasher.
- Carbon Steel Maintenance: The exposed Aogami Super core is reactive and will naturally develop a patina over time. This protective patina is normal and helps guard the steel against rust. After cutting acidic ingredients such as onions or citrus, it is advisable to wipe the blade during use. For long term storage, a light coat of food safe oil can be applied to the edge.
- Sharpening: Best maintained on high quality whetstones.
MADE IN JAPAN
HRC: 63–64
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Gyuto
Gyuto (Chef’s) Knife (牛刀包丁 – pronounced: Gyūtō Bōchō) literally translated from Japanese means ‘Cow Blade’. ‘Gyu’ means Cow and ‘to’ means blade. The name stems from its original use to slice and disjoint large cuts of beef. These days the Gyuto is comparable to the Western-styled chef knife and is viewed as an all-rounder in the kitchen.
The Gyuto is the ultimate multi-purpose kitchen knife and is perfect for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. The blade profile is well suited for tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop. Its name also suggests that it is perfect for cutting meat and doing light butcher work. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.
The Gyuto features a longer blade providing versatility for cutting larger produce while the tip of the blade allows it to be nimble enough for precision work. The edge is flat from the heel to the belly with a slightly rounded profile from the belly to the tip. The hard steel used in manufacturing makes the double-bevel edge much sharper than Western chef’s knives and retains the ultra-sharp edge for much longer.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
225mm |
|---|---|
| Blade Height |
50mm |
| Edge |
50/50 |
| Handle |
Walnut with Buffalo Horn Collar |
| Knife Total Length |
380mm |
| Weight |
218g |
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