Overview

Forged in Aomori by Nigara Hamono, this 240 mm Gyuto pairs a razor-hard SG2 powder-steel core with rugged kurouchi tsuchime stainless cladding for striking good looks and fuss-free care. The long, gently curved edge glides through everything from sweet potatoes to sous-vide striploin, while the full-tang Western handle—dressed in shimmering abalone-resin scales and anchored by a nickel-silver bolster—adds confident balance and serious wow factor on the prep line.

Common Questions

Q: Is the listed 240 mm the sharpened edge length? A: Nigara measures from the neck (machi) to the tip. The true cutting edge is about 228 mm, giving you generous push-cutting real estate without feeling oversized.

Q: How often will I need to sharpen SG2? A: Thanks to its 62-63 HRC hardness, SG2 holds an edge for months of typical home use. A quick leather strop refreshes the bite; full stone work is only needed a few times a year.

Q: Will the abalone handle survive daily kitchen abuse? A: The resin-stabilized abalone shell is waterproof and dimensionally stable—wash gently, dry promptly, and it will sparkle for decades.

Specifications

Core Steel: SG2 powder stainless steel

Cladding Type: Stainless steel, tsuchime finish

Blade Length (listed): 240 mm

Actual Edge Length: 228 mm

Spine Thickness (Heel): 2.3 mm

Spine Thickness (Mid): 2.1 mm

Spine Thickness (1 cm from Tip): 0.8 mm

Blade Height (Heel): 51 mm

Overall Length: 380 mm

Weight: ~290 g

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

Hardness (HRC): 62 – 63