• 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
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About the Shape - Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.

About Nigara Hamono - Nigara Hamono is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to its swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings!

The Aogami Super Tsuchime series is a great option for those looking for a knife that has a laser-like edge, and the wicked performance of carbon steel. Nigara Hamono has also developed a special tsuchime pattern for the knife line that makes it unique in the kitchen.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 240 mm |
Blade Height 50 mm
Thickness 2.2 mm
Weight 185 g
Steel Type Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 63 - 64
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut Water Buffalo Horn Collar
Knife Line Nigara AS Tsuchime
Brand Nigara Hamono
Made in Hirosaki, Aomori, Japan

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. 

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: 4.9117646 / 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, balance, edge, feels, works, knife, tip, patina, place, point, objects, onions, cuts].

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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