Subscribe to our news letter and enjoy $10 off!

Nigara  |  SKU: NG-VG10DM-GY210

Nigara VG10 Damascus Tsuchime Gyuto 210mm

$269.00
Tax included Shipping calculated at checkout.

Set currency to AUD to view correct price matching.
K&S Price: AU $269.00* inc. tax , vs:
Knifewear AU $312.0 -15.99%
Chefs' Edge AU $279.0 -3.72%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-04-24T01:00:57Z

Detailed Specifications
Line Nigara VG10 Tsuchime Damascus
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 159 g        5.61 oz
Edge Length 203 mm   .7.99 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel VG10 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 59 - 61
Surface Finish Tsuchime
Handle Octagonal Birch Burl with Spacer
Region Aomori
Best for
  • First-timers
  • Pro chefs
  • Enthusiasts
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The VG10 Tsuchime Damascus line offers an appealing blend of affordability and aesthetics.

    The series introduces a unique hammered pattern (Tsuchime), adding an extra layer of visual allure. Renowned for their exceptional fit and finish, the VG10 series competes strongly as the top choice for an ultimate stainless steel knife in its price bracket. Featuring a forged VG-10 core steel hardened to 60-61hrc, VG10 offers a balanced stainless steel option ideal for a wide range of kitchen tasks.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Workhorse grind
  • Easy to look after
  • On the thicker side

  • 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.

    Nigara

    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: VG10

      Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

      VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 59- 61

      << 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: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • 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

    Nigara VG10 Damascus Tsuchime Gyuto 210mm

    $269.00

    The new Nigara VG10 Damascus Tsuchime line. A well finished line with eased spine and choil, with virbant suminagashi pattern. 

    VG10 steel is a great mid-range special stainless cutlery steel that is easy to sharpen, with good impact resistance and edge retention. 

    =========

    Since being appointed by the domain of Tsugaru to make Japanese swords, Nigara Forging has a history of over 350 years.

    As one of the few noble swordsmiths in Japan, Nigara homono has continued to preserve this art. The making of swords has been abandoned as a business item since 1965, but the same forging techniques such as welding and hammering have been kept alive in the making of kitchen knives since then.

    Measurements 


    mm
    Weight 159 g
    Tip to Heel Length 203 mm
    Blade Height at Heel 49 mm
    Width of Spine Above Heel 2.1 mm
    Width of Spine at Middle of Blade 2.1 mm
    Width of Spine at about 1 cm from tip 1.0 mm

    Steel type: VG10 core with stainless damascus clad
    Hardness (HRC): 60-61
    Handle Design: Dyed and Stabilized Burl handle, white spacer

    View product