Nigara | SKU: NIGA_SP_WI_KTGY240

Nigara x Myojin Special Wrought Iron Blue 2 K-tip Gyuto 240mm

Name: Nigara x Myojin Special Wrought Iron Blue 2 K-tip Gyuto 240mm
Brand: Nigara
SKU: NIGA_SP_WI_KTGY240
Price: 2388.0 AUD
Availability: OutOfStock

$2,388.00

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AU $2903.48

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Last Update: 2024-10-08T01:02:43Z

Detailed Specifications

Line	Nigara Specials
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	218 g 7.69 oz
Edge Length	234 mm .9.21 inch
Heel Height	54 mm .2.13 inch
Width @ Spine	3.4 mm 0.13 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	61 - 63
Surface Finish	Etched
Handle	Octagonal Ebony
Region	Aomori
Best for	Collectors Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

One of a kind Nigara wrought iron cladded Blue 2 k-tip Gyuto 240mm. Showing some extremely attractive clouds. One-of-a-kind highly collectible item. This knife is sharpened by Naohito Myojin, the sharpener of Tetsujin.

Nigara, with their more than 350 years of katana forging history, ocassinally produce some extreme-skill-showing knives that displays their unique Japanese artistics.

For example the "Onikoroshi (Troll Killer)" requries multiple times of forging, twesting. The forging process is done by master Tsuyoshi Yoshizawa (吉澤剛) himself who also often forges samurai swords. The wrongt iron cladded knives gives out the highly attractive clouds on the cladding. The "Kagetora (Tiger Shadow)" series comines Blue 2 and White 2 steel, demonstrating unrivalled forging skills.

These knives are very hard to come by and highly collectible.

Pros	Cons
Highly collectable Great artistic	High budget

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

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.
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Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Construction: Sanami - Soft Iron 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. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.
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.
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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