Nigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 240mm (9.4″)

There are knives, and then there are Knives. The Knives of the Nigara VG-10 Damascus Tsuchime line definitely deserve to be written with a capital K.

The look and feel of these Knives will leave no one indifferent. The unique tsuchime hammered pattern blends seamlessly into the complex damascus waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.

The blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.

The Nigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 240mm (9.4″) is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its VG-10 stainless steel core ensures a fine sharpness with little to no maintenance since the steel resists corrosion very well. As such, the knife is also suitable as a first Japanese knife or gift.

The unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.

BLADE SHAPE:
Kiritsuke-Gyuto is the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.

The knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board.

Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also only allowed to be used by the Executive Chef of the restaurant, but we’ll look away if you’re not (yet) the head chef. 😜

*The length of the cutting edge is 233mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.

STEEL:
VG-10 (V for Vanadium, G for “gold” as in “gold standard”) is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. 

LAMINATION:
The core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called  san-mai and is used to improve the blade’s structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and two secondary, outer layers of softer steel (jigane) that protect the prior.

GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife’s profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.

BLADE FINISH:
The blade finish of the knife is a unique fusion of tsuchime hammer indentations, reminiscent of hail, and a complex wavy damascus pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part. It is a stunning technique that involves skillfully hammering the blade’s surface to create captivating indentations, which—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting. The tsuchime indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.

HANDLE:
The Japanese handle (Wa) is made from a single piece of luxurious, rich dark ebony wood, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.

BLACKSMITH:
Nigara Hamono is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono’s rich history and artistry.

For more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.

While sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.

With their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan.

The current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.