Nigara VG-XEOS Tsuchime Gyuto 225mm (Edge Length 210mm)

Overview: Nigara VG-XEOS Tsuchime Gyuto 210mm

The Nigara VG-XEOS Tsuchime Gyuto brings together Nigara Hamono’s long blacksmithing heritage with a modern stainless powdered steel designed for strong edge retention, toughness, and easier care than carbon steel. This is a versatile Japanese chef’s knife with a thin, precise grind and a striking tsuchime Damascus finish.

Please note: although this is listed as a 210mm Gyuto, Nigara measures many of their knives from the tip to the machi. The actual cutting edge on this knife measures approximately 195mm, making it a slightly more compact and nimble gyuto while still offering the reach and profile expected from a chef’s knife.

This blade was paired at our Tokushu Knife Malta workshop with a select amboyna burl and horn wa-handle. The warm burl figuring gives the knife a custom, elevated feel while the horn ferrule adds a clean traditional transition into the blade. The result is a high-performance Nigara gyuto with a handle chosen specifically to complement the blade’s balance and visual character.

Key Features:

• VG-XEOS Core Steel: Modern stainless steel with strong edge retention, good toughness, and easier maintenance than reactive carbon steel.
• Tsuchime Damascus Finish: A hammered and layered finish that adds visual depth and may help reduce food drag during prep.
• Custom Malta Handle Pairing: Fitted with a select amboyna burl and horn wa-handle at our Tokushu Knife Malta workshop.
• Compact Gyuto Feel: Listed as 210mm by Nigara’s tip-to-machi measurement, with an approximate 195mm cutting edge for excellent control.

Technical Specifications

• Brand: Nigara Hamono
• Origin: Hirosaki, Japan
• Knife Type: Gyuto
• Listed Length: 210 mm
• Cutting Edge:  195 mm
• Core Steel: VG-XEOS Stainless Steel
• Cladding: Stainless Damascus
• Finish: Tsuchime / Hammered Damascus
• Handle: Select Amboyna Burl with Horn Ferrule
• Handle Fitting: Paired at Tokushu Knife Malta workshop
• Bevel: Double Bevel
• Recommended Use: Vegetables, proteins, herbs, and general chef’s knife prep

Common Questions

Q: Why is this called a 210mm gyuto if the edge is about 195mm?
A: Nigara often measures from the tip to the machi, rather than only the sharpened cutting edge. The cutting edge on this knife is approximately 195mm, giving it a slightly shorter, more controlled feel than some other 210mm gyutos.

Q: What makes VG-XEOS different?
A: VG-XEOS is a modern stainless steel from the Takefu steel family. It is designed to offer strong edge retention and corrosion resistance while remaining practical for everyday kitchen use.

Q: Is this knife fully stainless?
A: The blade uses stainless VG-XEOS core steel with stainless Damascus cladding, so it is much easier to maintain than carbon steel. It should still be washed and dried by hand after use.

Q: What is special about the handle?
A: This knife was paired with a select amboyna burl and horn handle at our Tokushu Knife Malta workshop. Amboyna burl is prized for its rich figure and warm tone, giving each handle a unique appearance.

Q: How should I care for this knife?
A: Hand wash only, dry immediately, and avoid bones, frozen foods, hard seeds, twisting cuts, or scraping the board with the edge. For best performance, use a quality soft cutting board such as Hasegawa, or end-grain wood.