Overview

Nigara Hamono’s 210 mm Gyuto is a compact powerhouse that blends workhorse grind with show-piece style. A razor-hard SG2 powder-steel core delivers carbon-like sharpness and months of edge life, while rugged kurouchi tsuchime stainless cladding shrugs off rust in busy kitchens. The gently curved edge tackles everything from onions to rib-eye, and the full-tang Western handle—set with shimmering abalone-resin scales and a nickel-silver bolster—adds confident balance and jaw-dropping flair at the board.

Common Questions

Q: What is the true cutting edge length? A: Nigara measures from the neck (machi), so the sharpened edge runs about 198–200 mm—plenty for daily prep without feeling oversized.

Q: How does SG2 compare to other stainless steels? A: At 62–63 HRC, SG2 holds an edge dramatically longer than VG-10 or AUS-10 while remaining fully stainless, so you get carbon-like performance with easy care.

Q: Will the abalone-resin handle last in a pro kitchen? A: Yes. The shell is pressure-stabilized in waterproof resin, making it as durable as Micarta—simply hand-wash and dry to keep the shimmer bright.

Specifications

Core Steel: SG2 powder stainless steel

Cladding Type: Stainless steel, kurouchi tsuchime finish

Blade Length (listed): 210 mm

Actual Edge Length: ~198 mm

Spine Thickness (Heel): 2.3 mm

Spine Thickness (Mid): 1.9 mm

Spine Thickness (1 cm from Tip): 0.8 mm

Blade Height (Heel): 49 mm

Overall Length: 345 mm

Weight: ~245 g

Handle Material: Abalone-resin scales, nickel-silver bolster (Western full-tang)

Hardness (HRC): 62 – 63