• Nigara AS/S Tsuchime Kiritsuke Gyuto 240mm from Nigara Hamono
  • Nigara AS/S Tsuchime Kiritsuke Gyuto 240mm from Nigara Hamono
  • Nigara AS/S Tsuchime Kiritsuke Gyuto 240mm from Nigara Hamono
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Nigara AS/S Tsuchime Kiritsuke Gyuto 240mm

Nigara AS/S Tsuchime Kiritsuke Gyuto 240mm

$345.00 CAD
$345.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de la forme - Inspirés du profil d'un couteau de chef européen traditionnel et de la pointe redoutable d'un Kiritsuke (traditionnellement un couteau à simple biseau), les Kiritsukes à double biseau sont des couteaux polyvalents avec une légère tendance à la découpe de la viande. Si vous voulez un couteau pour tout faire et avoir l'air plus cool que votre ami, c'est celui-ci. Pour le cuisinier à domicile ou professionnel, nous recommandons un Kiritsuke mesurant entre 210mm et 240mm de long.

À propos de Nigara Hamono - Nigara Hamono est un fabricant de couteaux relativement nouveau de la préfecture d'Aomori, mais ce n'est pas une entreprise nouvelle. L'entreprise existe depuis plus de 350 ans, remontant à ses ancêtres forgerons d'épées. La fabrication de couteaux n'est qu'une petite partie de leurs activités ; ils produisent également de grandes poutres en acier et d'autres éléments pour les bâtiments !

La série Aogami Super Tsuchime est une excellente option pour ceux qui recherchent un couteau avec un tranchant aussi fin qu'un laser et les performances redoutables de l'acier au carbone. Nigara Hamono a également développé un motif tsuchime spécial pour cette ligne de couteaux qui la rend unique en cuisine.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 240 mm |
Blade Height 50 mm
Thickness 2,2 mm
Weight 185 g
Steel Type Aogami Super (Blue Carbon Steel) avec revêtement en acier inoxydable
Dureté Rockwell 63 - 64
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone Noyer Collier en corne de buffle d'eau
Knife Line Nigara AS Tsuchime
Brand Nigara Hamono
Made in Hirosaki, Aomori, Japon

Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: NGASTS240KI

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.9117646 / 5 from 34 reviews.

AI Generated Review Summary

The Nigara AS/S Tsuchime Kiritsuke Gyuto 240mm knife is praised for its exceptional feel and precision tip, making it a versatile choice for both home and professional cooks. The knife's unique design, inspired by traditional European chef knives and Kiritsuke knives, offers a balance between meat cutting and general use. Crafted by Nigara Hamono, a company with over 350 years of history, this knife combines a laser-like edge with the performance of carbon steel.

Summary topics

  • Knife Feel: 18%
  • Precision Tip: 11%

Review topics: ["fit","quality","shipping","handle","looks","value","feels","works","knife","point","tip","onions"].

Review highlights

  • "Wa handle feels great in hand too (hands are on the larger side, and this particular handle is very comfortable for me)." — Dylan A.
  • "The kiritsuke tip is a nice touch for fine slicing/scoring." — Adam W.
  • "The k tip is very functional for fine work, too – so mcuh more than just a cool look." — Dylan A.

Reviews

Beautiful, flatter profile K-tip gyuto

"Comfortable to hold and has a blade-heavy balance point. A near-laser for its medium-thin grind. The 240 length over a flatter profile makes for wonderful push and draw cutting. And I think it's pretty."

— Mike D. (5/5)

Patient guy!

"Patient with myself. . . I am a chef by profession and have been doing this job for over 30 years. Most of that time I have worked with bad or average knives. I did not have time to pay attention to that direction but "rolled" in patience with myself. . . as if it did not matter to me that much. . . in the meantime it became important and I took the time to start researching what knife to get as my first Japanese knife! After watching a lot of videos, I decided on this knife. After using it for the first time, it immediately occurred to me, did it really take you so long, so much patience to now discover what the difference is with everything I have used so far. It feels great in the hand, it is incredibly sharp, precise, beautiful. . . perfect! Btw. I would like to thank the Knifwear team for the fast shipment, the knife arrived from Canada to Austria in 5 days which is great! A big greeting to everyone and definitely a recommendation for the site and a recommendation for this perfect knife!"

— Tomislav (5/5)

functional, reasonable bang for the buck, neither finished nor sharpened carefully

"Positive: I like the geometry and balance very much. The K-tip is great for fine work. Aogami super is my favorite core steel for a chef knife. Would have preferred carbon steel to stainless for the cladding, but that wasn't an option. Negative: Arrived with several flat spots on the edge--not sharpened properly. The collar is not flush with the handle on 5 of the 8 facets--not finished properly, either. Overall: for a sub-$300 knife, it's a reasonable purchase."

— Philip S. (4/5)

Great Knife

"Great feeling handle , great construction , super sharp !"

— Kevin H. (5/5)

A beautiful knife

"This is my first Japanese knife and it does it all! Really sharp right out of the box and I’ve used it to cut vegetables of all kinds as well as meat! Am really pleased with it, especially when I used it cutting sweet potato fries. This knife handled the job with ease."

— Stephen G. (5/5)

Wonderful!

"I was looking through the Knifewear website when this knife jumped right off the pge at me. I loved the look of it immediately, read the blub about the knife and maker and ordered it. I just knew it was perfect for me. When it arrived I was not disappointed. It just fit perfectly in my hand, extremely sharp, slices and cuts like I’m an expert (I’m no). A truely woderful knife."

— Jeff J. (5/5)

Excellent value for As

"This knife really is a beauty cuts exactly as expected. Excellent value for an As K tip. Handle is a larger size which is great for us folk with big hands."

— Tim D. (5/5)

Awesome Knife

"Awesome kiritsuke gyuto and wicked sharp. The knife feels sturdy and is well balanced despite its length and the thickness of the spine. The handle is just long enough that it's not cumbersome when holding it. A great knife for push through cutting motion or slicing. Folks at Knifewear Edmonton gave me a great service and also provided me with the knife maker's background info. Overall, I love the knife and had a great time a Knifewear Edmonton."

— Vincent D. (5/5)

Big, badass, beautiful

"Love this knife. It's a big boy, but thats why I bought it. Great for doing bulk prep, and cutting larger objects. But surprisingly nimble with the pointed tip. Oh and it looks awesome!"

— Andy S. (5/5)

That’s a knife!

"Not my first Japanese knife, but my first 240 gyuto and wow what a nice one to start with. Super sharp, balance is perfect and the look is absolutely stunning. Wa handle feels great in hand too (hands are on the larger side, and this particular handle is very comfortable for me). The k tip is very functional for fine work, too – so mcuh more than just a cool look."

— Dylan A. (5/5)

Q&A

hi. Is it really a 240mm? Someone else left a comment saying it's more 230mm
Hey Jordan, Some makers measure from the handle as opposed to the heel of the blade. This is the case with Nigara Hamono, and actual blade length is about 225mm.

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