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Nigara  |  SKU: NG-ANVG10DM-KGY21BR

Nigara Ginsan Kurozome Damascus K-tip Gyuto 210mm Birch Handle

$609.99 $679.95
Tax included Shipping calculated at checkout.

Detailed Specifications
Line Nigara Ginsan Krozome Damascus
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 223 g        7.87 oz
Edge Length 197 mm   .7.76 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 4.9 mm     0.19 inch
Width @ Mid 3.3 mm     0.13 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 60 - 62
Surface Finish Etched
Handle Octagonal Birch Burl with Spacer
Region Aomori
Best for
  • Enthusiasts
  • Collectors
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    This line that Nigara started producing recently is another step foward toward a intricate yet astonishing knife with decorative elements. The combination of various forging and finishing techniques have given blades from this line extensive amount of detial, but they are arranged so beautifully on one single knife that there are no compromise on visual integrity.

    I believe there is a need to unfold these blades layer by layer, that is how complicated they are. The innermost core is the Hitachi Ginsan steel, which often considered as the stainless alternative of the famous White 2 carbon steel. What characterise Ginsan is the low alloy content other than chromium, which allows it to be sharpened easier than most of the other stainless steels, while maintaining good edge retention and hardness. This more premium steel forms a good foundation for this product line to have a good cutting edge and being easy to sharpen.

    Cladded over the core steel is a beautiful damascus cladding. Unlike the Anmon series, this line doesn't have a dazzling raindrop damascus pattern. Instead, the alternating steel reveal themselves dense bands, with observable marks that indicate how they are struck and forms the final wavy pattern. Athough it is a dense pattern, the Kurozome etching have created a high contrast between two steels so each layer can be clearly identified. On the Gyuto and Petty with a Kiritsuke tip, since they have an additional grind put above the tip to thin them down further, the exposed pattern will have two density converging at the tip, making the beautiful pettern even more stunning.

    The last layer of steel on top of the damascus takes up most of the flat area of the knive, it receives a Nashiji-like treatment, however, the finish is not uniform and there are still rough marks left from forging, indicating the stikes from tools and oxidation from heat treating that the blade have gone through. These spots of darker marks spreads organically across the blade, working in conjunction with the Nashiji finish to give the knife a weathered mineral look, almost like Nigara have forged its extensive history into the blade.

    The final touch is the Kurozome finish, which uses acidic solution to darken the steel, as different composition react differently, some higher carbon steel will become darker than steel with chromium in it. This finish in my opinion is the finishing touch that brings the whole knife together, not only it gives contrast to the damascus, it coats the whole blade with a layer of dull, unifying yellow tint, along with the thickened Sanjo-style tang, the entire line emmits a sense of density, which is what I believe the intent of the designer/maker from Nigara.

    For the cutting performance, this blade won't excell against the thinner blades like Shiro Kamo Kurokumo or geometically optimised blade from Yoshikane Hamono, its thicker bevel have already determined that it is a workhorse grind. Although it is not the best for food penetration, the edge sharpness is still quite up to our standard.

    This Ginsan line produced by Nigara is one of the most complicated product line I've seen in terms of finishing techniques, yet it is well-curated so the end result is stunning to say at least. It will finally comes down to if you think the hefty price tag is worth it, but I believe it is not too much to ask for a quite practical stainless knife that is packed fully with wow factor.

    Pros Cons
  • Great artistic
  • Highly collectable
  • Workhorse grind
  • Heavy
  • High budget

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.


    Based in the small yet beautiful city of Hirosaki in the northern prefecture of  Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi  (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Tsuyoshi Yoshizawa (吉澤 剛) supported by his father Toshiju Yoshizawa (吉澤 俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control. 

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう) gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.


      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

      << Slide for more >>

    • Construction: Sanmai - Stainless Damascus Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: Etched

      The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA


      • Birch Burl Stabilized

      The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

      The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

      The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

      << Slide for more


    Nigara Ginsan Kurozome Damascus K-tip Gyuto 210mm Birch Handle

    $609.99 $679.95

    Experience the epitome of Japanese knife-making with the Nigara Ginsan Kurozome Damascus K-Tip Gyuto 210mm. This extraordinary kitchen knife, crafted by the esteemed Nigara Hamono, represents a harmonious blend of traditional craftsmanship and modern functionality. The K-Tip Gyuto, known for its versatility and precision, features a 210mm blade forged from Ginsan (Silver 3) steel, renowned for its sharpness, edge retention, and resistance to corrosion.

    The blade's distinctive K-Tip design offers enhanced control and precision, making it ideal for intricate cutting tasks. The stunning Damascus pattern, achieved through the Kurozome technique, adds both strength and visual allure to the blade. Complementing the blade is a beautifully crafted birch handle, designed for comfort and optimal grip. Each Nigara knife reflects the brand's unwavering commitment to quality and artistry, making it a prized addition to any kitchen.

    Transform your culinary experience with the Nigara Ginsan Kurozome Damascus K-Tip Gyuto. Whether you're a professional chef or a passionate home cook, this knife promises unparalleled performance and elegance.


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