That's a beautiful knife. I could hear the way it cut. You were still using the blacksmith's generic edge. What's it like after you've sharpened it to at least a 6000 grit finish? It should be like a laser.
Thank you for your comment. This is a 210mm Kiritsuke Gyuto as classified by the maker, Nigara Hamono. We even carry a 195mm Kiritsuke from Sakai Kikumori, are you saying the people that make the knives are wrong?
@@thecooksedge Lol I don’t say they are wrong, just to me it kinda short to be a kiritsuke especially for this brand they even have kiritsuke petty which is funny:)) to me kiritsuke should have slightly longer then gyuto if you compare them with other knife maker this particular house seem to name their knife a bit off compared to market. Don’t get me wrong they can name whatever they want and also I can’t tell how long the knife just by watching the video but in my opinion this seemed like a bunka more then a kiritsuke
@@willnguyen3149 yeah, traditionally a Kiritsuke isn’t double bevel either, it’s a single edged knife. Now that sloped tip is very popular so they’ve adopted the name to many different shapes and sizes.
I have the 240mm, ordered from The Cook's Edge and the knife is great. I have no clue how I managed to cook without it. I think it is available from 210mm to 270mm. Don't judge it by the size... Nigara mixes tradition and evolution in their knives, which makes them great.
Looking forward to using the Gyuto that I just ordered. Thanks for the video!
How is it??
Yeah Dominic how do u like it
Very nice knife, good video, saludos y suscrito
Hi what about the KU (Kurouchi) in Nigara knife after year or two?? Is it still in good condition?? The black color, because I want to get one :)
but this is not hand forged! Or not....?
That's a beautiful knife. I could hear the way it cut. You were still using the blacksmith's generic edge. What's it like after you've sharpened it to at least a 6000 grit finish? It should be like a laser.
Hi Andy, these knives get scary sharp.
I would like to see it cutting something harder like a carrot or a onion
paprika has difficult to cut skin if the knife is not sharp.
The length of the knife is quite short to be a kiritsuke more like a bunka
Thank you for your comment. This is a 210mm Kiritsuke Gyuto as classified by the maker, Nigara Hamono. We even carry a 195mm Kiritsuke from Sakai Kikumori, are you saying the people that make the knives are wrong?
@@thecooksedge Lol I don’t say they are wrong, just to me it kinda short to be a kiritsuke especially for this brand they even have kiritsuke petty which is funny:)) to me kiritsuke should have slightly longer then gyuto if you compare them with other knife maker this particular house seem to name their knife a bit off compared to market. Don’t get me wrong they can name whatever they want and also I can’t tell how long the knife just by watching the video but in my opinion this seemed like a bunka more then a kiritsuke
@@willnguyen3149 yeah, traditionally a Kiritsuke isn’t double bevel either, it’s a single edged knife. Now that sloped tip is very popular so they’ve adopted the name to many different shapes and sizes.
I have the 240mm, ordered from The Cook's Edge and the knife is great. I have no clue how I managed to cook without it. I think it is available from 210mm to 270mm. Don't judge it by the size... Nigara mixes tradition and evolution in their knives, which makes them great.
210mm is definitely a Kiritsuke tip Gyuto. Bunka size normally only 165mm. Plus thats what the maker says: 210mm Kiritsuke tip gyuto.