Overview

The Nigara Hamono Anmon SG2 210mm Gyuto with Ironwood Western Handle is a premium Japanese chef knife that blends high-end cutting performance with one of Nigara’s most recognizable visual finishes. The Anmon pattern is a raindrop-style stainless damascus inspired by the rippling water of the Anmon Waterfalls near the Shirakami Mountains in Aomori, Japan. Each blade has its own circular damascus pattern, giving this gyuto a collectible, one-of-a-kind look while still being fully built for daily kitchen work.

At the core is SG2/R2 powdered stainless steel, a modern high-performance steel known for excellent edge retention, stainless ease of care, and a fine cutting edge. The stainless damascus cladding adds corrosion resistance and dramatic visual depth, while the etched Anmon finish highlights the ripple pattern across the blade. This 210mm gyuto is ideal for slicing proteins, chopping vegetables, mincing herbs, and handling most everyday prep tasks with precision.

The ironwood western handle gives the knife a substantial, balanced feel in hand. Compared with a traditional wa handle, this full-tang western construction offers more handle weight, a familiar grip, and a luxurious presentation that pairs beautifully with the raindrop damascus blade. For cooks who want a Japanese gyuto with both performance and presence, this Nigara Anmon is a standout choice.

Common Questions

Q: Is the Nigara Anmon SG2 Gyuto good for home cooks?

A: Yes. This knife is excellent for serious home cooks who want a premium Japanese chef knife with strong edge retention, stainless care, and a comfortable western handle. It is high-end, but the SG2 stainless core makes it easier to maintain than many carbon steel knives.

Q: What is a 210mm gyuto used for?

A: A 210mm gyuto is one of the most versatile Japanese kitchen knives. It works well for slicing meat, cutting vegetables, chopping herbs, trimming proteins, and general prep. It is similar in role to a western chef knife, but usually thinner, sharper, and more precise.

Q: How do I care for an SG2 damascus Japanese knife?

A: Hand wash only, dry immediately after use, and avoid the dishwasher, frozen foods, bones, glass boards, and twisting cuts. SG2 is stainless, but it still benefits from careful drying and proper storage. Use a knife-friendly cutting board and maintain the edge with light stropping or professional sharpening when needed.

Specifications

Brand/Blacksmith: Nigara Hamono

Knife Type: Gyuto / Japanese Chef Knife

Core Steel: SG2 / R2 Powdered Stainless Steel

Cladding Type: Stainless Damascus, Anmon Raindrop Pattern

Blade Construction: San Mai

Blade Length: Approximately 195–198mm edge length, commonly listed as 210mm class

Overall Length: Approximately 340mm

Blade Height at Heel: Approximately 49mm

Spine Thickness (Heel): Approximately 2.2–2.3mm

Spine Thickness (Mid): Approximately 2.1mm

Spine Thickness Near Tip: Approximately 1.0mm at 1cm from tip

Weight: Approximately 232–233g

Handle Material: Ironwood Western Handle with Mosaic Pin

Handle Style: Full Tang Western / Coke-Bottle Shaped Handle

Hardness (HRC): Approximately 62–64 HRC

Edge Bevel: Double Bevel

Finish: Etched Stainless Raindrop Damascus

Region: Hirosaki, Aomori, Japan