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Home | Japanese Kitchen Knives | Nigara Hamono 225mm Gyuto VG XEOS Ebony Handle

Nigara Hamono 225mm Gyuto VG XEOS Ebony Handle

$434.00
$434.00
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READ IMPORTANT DELIVERY OPTION INFORMATION

VG XEOS is a new stainless steel from Takefu Specialty Steel that is designed to have both high corrosion resistance and maintain a good toughness at high hardnesses. We have not found it difficult to sharpen compared to other Japanese stainless steels and our initial tests point to nice edge life and edge formation from this steel.

Nigara Hamono is a distinguished Japanese blacksmithing house with a legacy spanning over 350 years. Founded during the early Edo period, the Nigara family began crafting swords for the Tsugaru clan in Hirosaki, Aomori Prefecture. Over eight generations, they have preserved and refined their traditional forging techniques, transitioning from samurai swords to high-performance kitchen knives that are celebrated worldwide.      

Under the leadership of Go Yoshizawa, the eighth-generation blacksmith, Nigara Hamono continues to blend time-honored techniques with modern innovations. This dedication has earned them recognition as one of Japan’s premier knife makers.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 225mm
Total Length: 360mm
Edge Length: 214mm
Heel Height: 49mm
Spine Thickness: 2.20mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: VGXEOS
Steel Hardness (HRC): 61
Reactive: No
Handle Type: Japanese (wa)
Handle Material: Ebony & Horn Ferrule

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



VGXEOS

Composition: Proprietary (not publicly disclosed)

VG‑XEOS is a modern stainless from Takefu positioned above VG‑10 for corrosion resistance while maintaining strong edge retention. Sharpening feel remains refined; treat it as a high‑end stainless option for premium kitchen knives.



About Nigara Hamono

Hirosaki City, Aomori, Japan

Based in Hirosaki, Aomori, Nigara Hamono traces its roots to the Edo period, forging swords for the Tsugaru clan over 350 years ago. Now led by Go Yoshizawa, the 8th generation, the workshop produces stunning Damascus and san-mai blades blending heritage with innovation. Known for their Anmon and Tsuchime patterns, Nigara knives pair refined steelwork with high-performance grinds. Go’s leadership has brought renewed attention to Nigara’s artistry, marrying old techniques with modern steels. Each knife reflects centuries of craft, regional identity, and a maker’s evolving vision—functional tools with deep aesthetic appeal.

See All Nigara Hamono