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Nigara SRS13 Damascus Custom Gyuto 240mm

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$849.00

Total Knife Length:

400mm 

Blade Length Tip to Heel:

240mm 

Blade Height:

52.7mm

Blade Width at spine:

2.3mm

Total Weight:

203 grams / 7.2 oz

Steel Type:

SRS13 Damascus cladding

Rockwell Hardness:

61-63

Handle Materials:

Dyed Buckeye Burl w/ Natural Stone and Dyed Maple Burl

 

This one of a kind knife from Nigara Hamono is one of the most beautiful we have. SRS13 is a powdered stainless steel that takes an edge like carbon but is stainless. It's cladded between one of the most beautiful damascus patterns we have seen. A rounded choil and spine paired with excellent fit and finish make this knife as comfortable to use as it is beautiful. The handle is custom made from Jobone Craftsman and is made from Dyed Buckeye Burl w/ Natural Stone and Dyed Maple Burl. This knife is the whole package and one of our all time favorites. 

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.