• Haruyuki Nagisa Gyuto 240mm from Haruyuki
  • Haruyuki Nagisa Gyuto 240mm from Haruyuki
  • Haruyuki Nagisa Gyuto 240mm from Haruyuki
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Haruyuki Nagisa Gyuto 240mm

Haruyuki Nagisa Gyuto 240mm

€183,00 EUR
€183,00 EUR
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About Haruyuki Nagisa - High performance, low maintenance.

The Haruyuki Nagisa is forged from a modern high-tech stainless steel called AUS-10, and I’m a huge fan. It can take and hold an edge, much like traditional Japanese carbon steel, without being a rusty pain in the butt! 

This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The word ‘Nagisa’ refers to the point where waves crash onto the beach, inspired by the intersection of the damascus and tsuchime patterns. I love this Japanese ‘wa handle’ because it focuses all of the knife’s weight into the blade. This lets it do more of the work for you, so slicing up a pile of veggies feels like no big deal.

Haruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

 

 

Shape Gyuto
Maintenance Level Low
Blade Length 240 mm |
Blade Height 48 mm
Thickness 2 mm
Weight 148 g
Steel Type AUS-10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 61
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Oak
Knife Line Haruyuki Nagisa
Brand Haruyuki
Made in Tosa, Kochi, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.9333334 / 5 from 15 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["staff","knife"].

Review highlights

Reviews

Punches up

"This is my second Haruyuki and I have to say, I love them both. They don’t get the pub that other knives do, even the other budget brands. But they punch above their weight and they look so beautiful for such a good price. You won’t get the exotic with this brand but if you don’t like using these knives then you don’t like knives. Love having a longer knife. I don’t have a large kitchen but I have never regretted getting longer and longer knives. Something to think about"

— Eric M. (5/5)

A Gift

"If they don't like it they can give it back!😂"

— Mark M. (5/5)

5star

"Very sharp and not a lot of maintenance"

— Fernando U. (5/5)

It was a gift for my son

"He loves the knife and he is a good cook"

— Catherine H. (5/5)

Beat Knife Ever

"Bought this knife a couple months ago for work and home use and this has been my go to knife for everything. Cuts like butter all the time."

— Pri D. (5/5)

Great Knife!

"This is my 2nd purchase from Knifewear. My first was the Haruyuki Nagisa 135mm Petty. When the Gyuoto came on sale I quickly pulled the trigger and purchased one and what can I say. . . No regrets. I have purchased multiple knives over the years and thought they were good. This knife is a beast. I have never had anything that is near this sharp. I look forward to taking the sharpening class in the new year and maybe a 2nd knife as well. . . just to avoid arguments with the wife over who gets to use this."

— Shawn H. (5/5)

A Functional Piece of Art

"This was my first Japanese knife. I can't deny that I ended up choosing this knife based on looks. I mean, come on. Look at it. You want it too! Pros: -Absolutely gorgeous -maintains a gorgeous edge (with regular honing) -the octagonal Wa handle feels absolutely superb, while also having a nice finish that feels good in the hand and protects the knife Cons: -the stainless steel does feel like it requires more maintenance than carbon (as any employee will tell you) -the choil has hard edges that will hurt your middle finger after a long session -my edge has developed a slightly 'burned' look to it near the heel. Employees told me that stainless steel would not develop a patina, so it must be some sort of imperfection in the blade. -It cuts through just about anything with ease, though does struggle to get perfectly through some vegetable skins once in a while. Conclusion: Would I buy it again? Absolutely! It fits in nicely as a counterpoint to my santoku. This is a fantastic knife for anyone with giant hands like me (I'm 6'6"). My only recommendation is make sure that you have a big enough cutting board to go with it!"

— Ben B. (4/5)

Slick!

"Sharp sharp sharp!"

— Christian S. (5/5)

Best knife

"Nice and beautiful knife, easy to hanldle. Bought it for school and it seem like the best choice."

— Duc N. (5/5)

Great to use

"Great to use"

— Annie L. (5/5)

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