Nigara VG-XEOS Tsuchime Gyuto 255mm (Blade Length 240mm)

Overview

The Nigara VG-XEOS Tsuchime Gyuto 240mm is a high-performance Japanese chef knife built for cooks who want the reach and efficiency of a full-size gyuto with the easier care of modern stainless steel. Forged by Nigara Hamono in Hirosaki, Aomori, Japan, this knife combines advanced VG-XEOS stainless core steel with soft stainless cladding, giving it strong edge retention, excellent corrosion resistance, and a refined cutting feel without the maintenance demands of reactive carbon steel.

The 240mm gyuto profile is ideal for slicing proteins, breaking down vegetables, push cutting herbs, and handling larger prep tasks with confidence. The tsuchime hammered finish adds visual texture and can help reduce food sticking during prep, while the thin geometry gives the knife a precise, lively feel on the board. This is a serious Japanese kitchen knife, not a heavy Western chef knife, so it rewards clean technique and should be used with care on a knife-friendly cutting board.

This listing is offered with different handle options as product variants, allowing you to choose the balance, grip feel, and visual style that best suits your kitchen. Handle material and weight may vary slightly by variant because each knife is finished by hand and fitted individually.

Common Questions

Q: Is the Nigara VG-XEOS Gyuto 240mm good for home cooks?

A: Yes. This is an excellent choice for serious home cooks who want a larger Japanese chef knife with premium performance and low-maintenance stainless steel. The 240mm length gives more slicing power and board coverage than a 210mm gyuto, making it especially useful for larger vegetables, roasts, fish, and batch prep.

Q: What is VG-XEOS steel?

A: VG-XEOS is a modern stainless knife steel from Takefu Special Steel, designed for strong edge retention, refined cutting performance, and improved corrosion resistance. It gives this Nigara gyuto a sharp, durable edge while remaining easier to care for than traditional carbon steels.

Q: How should I care for this knife?

A: Hand wash only, dry immediately, and never put it in the dishwasher. Avoid frozen food, bones, hard squash stems, lobster shells, parmesan rinds, and twisting or scraping with the edge. Use a soft wooden, rubber, or professional synthetic cutting board to protect the edge and preserve the knife’s performance.

Q: Is this knife suitable for professional kitchens?

A: Absolutely. The 240mm gyuto format, stainless construction, and strong edge retention make it a very practical professional prep knife. It is best for cooks who already understand Japanese knife technique and want a blade that feels fast, precise, and efficient through long prep sessions.

Specifications

• Brand: Nigara Hamono
• Origin: Hirosaki, Aomori, Japan
• Knife Type: Gyuto / Japanese Chef Knife
• Core Steel: VG-XEOS Stainless Steel
• Cladding Type: Soft Stainless Clad
• Finish: Tsuchime / Hammered Damascus
• Blade Length:  225mm
• Overall Length: 397mm
• Blade Height:  51mm at heel
• Spine Thickness: 2.0mm
• Weight: 200g
• Handle Material: Available in multiple handle variants
• Hardness: Approximately 61-63 HRC
• Bevel: Double bevel, 50/50
• Hand Orientation: Ambidextrous

Recommended Use: Vegetables, boneless proteins, herbs, fruit, and general chef knife prep. This knife is not intended for bones, frozen foods, hard shells, twisting cuts, or rough chopping through dense hard ingredients.

Care Note: VG-XEOS is stainless, but stainless does not mean maintenance-free. Wash by hand, dry completely after use, and store safely with the edge protected. For best results, pair this knife with a soft, knife-friendly cutting board and avoid glass, stone, bamboo, or ceramic cutting surfaces