Daruma Hamono Ginsan #3 Migaki Gyuto 240mm

Overview

The Daruma Hamono Ginsan #3 Migaki Gyuto 240mm is a long, light and precise Japanese chef knife built for confident slicing, efficient prep and clean push cuts. Its Ginsan #3 stainless core combines a crisp, fine edge with easier everyday care, while the smooth Migaki polish gives the blade an understated, refined finish.

At 240mm along the edge, this gyuto offers extra reach and working space for larger vegetables, proteins and high-volume prep. Despite its size, the measured knife weighs only 183g. The 2mm spine tapers to approximately 0.5mm near the tip, creating a nimble point for detail work and a blade that moves cleanly through food.

Choose this Daruma 240mm gyuto as a blade only for your own handle project, or fitted with a Cypress and Horn, Amboyna Burl and Horn, Rosewood and Ebony, or Prisma Golden Burl wa handle. The Prisma Golden Burl option has warm golden-brown figured wood and a contrasting dark spacer with bright trim. Select an option to see its matching photographs. The blade-only option is supplied without a handle and requires a suitable handle to be fitted before use.

Daruma Hamono works in Hirosaki City, Aomori Prefecture, under blacksmith Aki Furukawa. The three-layer stainless-clad Ginsan construction delivers the sharpness and sharpening response associated with fine Japanese steels, together with excellent corrosion resistance for professional and home kitchens.

Common Questions

Q: What is a 240mm gyuto best suited for?

A: It is an all-purpose chef knife with extra reach for large produce, meat and fish portioning, long slicing strokes and busy prep sessions. Cooks who use a pinch grip often find a 240mm gyuto surprisingly agile.

Q: Is Ginsan #3 stainless?

A: Yes. Ginsan #3, also called Silver #3, is a fine-grained stainless steel valued for taking a crisp edge while remaining easier to maintain than reactive carbon steel.

Q: How should I care for this knife?

A: Hand wash with mild soap and dry immediately. Do not use a dishwasher, cut frozen food or bones, twist the edge, or scrape the board with the cutting edge. Sharpen on quality whetstones and use a knife-friendly cutting board.

Specifications

• Brand: Daruma Hamono
• Blacksmith: Aki Furukawa
• Origin: Hirosaki City, Aomori Prefecture, Japan
• Knife Type: Gyuto / Japanese chef knife
• Core Steel: Ginsan #3 / Silver #3 stainless steel
• Cladding: Stainless steel
• Construction: Three-layer san-mai
• Finish: Migaki polished finish
• Blade Length: 240mm
• Total Length: 375mm (measured handled sample; varies by handle)
• Blade Height at Heel: 51mm
• Spine Thickness at Heel: 2.0mm
• Spine Thickness at Mid-Blade: 2.0mm
• Spine Thickness Near Tip: 0.5mm
• Weight: 183g (measured handled sample; varies by handle; blade-only weight is not specified)
• Options: Blade Only; Cypress and Horn; Amboyna Burl and Horn; Rosewood and Ebony; Prisma Golden Burl
• Edge: Double bevel
• Hardness: Approximately 60–61 HRC
• Recommended Use: Meat, fish, vegetables, fruit, herbs and general kitchen prep
• Care: Hand wash and dry immediately; do not use on bones, frozen food or hard materials