Gyuto: Do you want just one knife for everything or do you want to build a collection of Japanese kitchen knives?
Then the Gyuto is exactly the right thing for you. In most cases, it represents the entry into the world of Japanese knives and should be the centerpiece of your collection, on which you build other knives.
With a Gyuto, 75 to 100% of kitchen work can be done effortlessly. The name "Gyuto" means "cow sword" or "cow blade" (gyu = cow), and it was originally developed as a response to the classic European kitchen knife. For this reason, both have a similar shape. For home use, I recommend a blade length of 210 mm to 240 mm, with 210 mm being the most common. Professionals, on the other hand, often prefer a length of 240 mm to 270 mm.
M You can find more information about the most common knife shapes here: knife shapes .
N igara Hamono: Based in Hirosaki, Aomori, the company looks back on an impressive tradition spanning over 350 years. Originally founded as a swordsmith for the Tsugaru clan, the company from northern Japan has developed into a respected manufacturer of high-quality chef's knives. Today, Nigara Hamono is run by Go Yoshizawa San in the eighth generation and stands for exceptional craftsmanship and the highest quality.
- HRC: 64
- Steel: SG-Strix (stainless powder steel)
- Blade length according to manufacturer: 210mm
- Measured blade length: 200mm
- Heel height: approx. 49 mm
- Thick blade back over heel: approx. 2.4mm
- Weight: approx. 178g
- Form: Gyuto
- Blade type: Double-edged 50/50
- Handle material: Ebony with buffalo horn ferrule
- Manufacturer: Nigara Hamono
- Origin: Aomori, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these may vary as each knife is a handmade product.
I ask the care tips in my FAQ section. Here you will also find the general knife 1x1 .