Nigara Hamono Anmon SG2 210mm Gyuto with Ironwood Western Handle

Overview

The Nigara Hamono Anmon SG2 210mm Gyuto with Ironwood Western Handle is a premium Japanese chef knife that blends high-end cutting performance with one of Nigara’s most recognizable visual finishes. The Anmon pattern is a raindrop-style stainless damascus inspired by the rippling water of the Anmon Waterfalls near the Shirakami Mountains in Aomori, Japan. Each blade has its own circular damascus pattern, giving this gyuto a collectible, one-of-a-kind look while still being fully built for daily kitchen work.

At the core is SG2/R2 powdered stainless steel, a modern high-performance steel known for excellent edge retention, stainless ease of care, and a fine cutting edge. The stainless damascus cladding adds corrosion resistance and dramatic visual depth, while the etched Anmon finish highlights the ripple pattern across the blade. This 210mm gyuto is ideal for slicing proteins, chopping vegetables, mincing herbs, and handling most everyday prep tasks with precision.

The ironwood western handle gives the knife a substantial, balanced feel in hand. Compared with a traditional wa handle, this full-tang western construction offers more handle weight, a familiar grip, and a luxurious presentation that pairs beautifully with the raindrop damascus blade. For cooks who want a Japanese gyuto with both performance and presence, this Nigara Anmon is a standout choice.

Common Questions

Q: Is the Nigara Anmon SG2 Gyuto good for home cooks?

A: Yes. This knife is excellent for serious home cooks who want a premium Japanese chef knife with strong edge retention, stainless care, and a comfortable western handle. It is high-end, but the SG2 stainless core makes it easier to maintain than many carbon steel knives.

Q: What is a 210mm gyuto used for?

A: A 210mm gyuto is one of the most versatile Japanese kitchen knives. It works well for slicing meat, cutting vegetables, chopping herbs, trimming proteins, and general prep. It is similar in role to a western chef knife, but usually thinner, sharper, and more precise.

Q: How do I care for an SG2 damascus Japanese knife?

A: Hand wash only, dry immediately after use, and avoid the dishwasher, frozen foods, bones, glass boards, and twisting cuts. SG2 is stainless, but it still benefits from careful drying and proper storage. Use a knife-friendly cutting board and maintain the edge with light stropping or professional sharpening when needed.

Specifications

• Brand/Blacksmith: Nigara Hamono
• Knife Type: Gyuto / Japanese Chef Knife
• Core Steel: SG2 / R2 Powdered Stainless Steel
• Cladding Type: Stainless Damascus, Anmon Raindrop Pattern
• Blade Construction: San Mai
• Blade Length: Approximately 195–198mm edge length, commonly listed as 210mm class
• Overall Length: Approximately 340mm
• Blade Height at Heel: Approximately 49mm
• Spine Thickness (Heel): Approximately 2.2–2.3mm
• Spine Thickness (Mid): Approximately 2.1mm
• Spine Thickness Near Tip: Approximately 1.0mm at 1cm from tip
• Weight: Approximately 232–233g
• Handle Material: Ironwood Western Handle with Mosaic Pin
• Handle Style: Full Tang Western / Coke-Bottle Shaped Handle
• Hardness (HRC): Approximately 62–64 HRC
• Edge Bevel: Double Bevel
• Finish: Etched Stainless Raindrop Damascus
• Region: Hirosaki, Aomori, Japan