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Nigara STRIX Tsuchime Migaki Gyuto (chef's knife) 210 mm
Nigara STRIX Tsuchime Migaki Santoku
At the heart of each STRIX knife lies STRIX Powder Steel, one of the hardest stainless steels in the world. This steel can be sharpened to a razor-sharp edge and retains its sharpness exceptionally well thanks to a hardness of 65 HRC. The core is clad in 32 layers of softer stainless steel, forged with a distinctive finish. The subtle hammered dimples in these layers ensure that food sticks less to the blade while cutting, making your work in the kitchen smoother and more enjoyable.
The knife is finished with an octagonal handle made of ebony wood and black buffalo horn. This not only gives the knife a luxurious appearance but also provides perfect balance and a comfortable grip, making it feel like a natural extension of your hand.
The Gyuto is the Japanese counterpart of the Western chef’s knife and is considered the most versatile knife in the Japanese kitchen. With its long, slim blade and slightly curved edge, it is perfectly suited for slicing, chopping, and rocking cuts. Whether you’re working with vegetables, meat, or fish – the Gyuto handles it all. Thanks to its sharpness and well-balanced design, this knife offers both power and precision, making it an essential tool for professional chefs as well as passionate home cooks.
Specifications:
- Blade length: 210 mm
- Overall length: 345 mm
- Weight: 179 g
- Blade height: 49 mm
- Blade thickness (measured 1 cm from the spine): 1.9 mm
- Steel: Japanese STRIX stainless steel core with stainless steel cladding, featuring a hammered (Tsuchime) finish and a 32-layer damascus pattern
- Hardness: 65 HRC (Rockwell)
- Handle: Ebony (black-brown) with ferrule made from deep black buffalo horn
Care instructions: As with all high-quality Japanese knives, these handmade knives should never be placed in the dishwasher. For optimal longevity, clean and dry the knife immediately after use.
