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Nigara  |  SKU: NIGA_SP_WI_KTGY240

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

$2,388.00
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K&S Price: AU $2,388.00* inc. tax , vs:
Store KP AU $3014.51 -26.24%

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Last Update: 2024-12-26T01:01:51Z

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
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral 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.
    7. 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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    • 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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    Nigara

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

    $2,388.00

    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. 

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