NAGIBA 240mm 9.5 Inch Gyuto Chef Knife Extra Wide 10Cr15 Hammered Ebony Handle
NAGIBA 240mm 9.5 Inch Gyuto Chef Knife Extra Wide 10Cr15 Hammered Ebony Handle
NAGIBA — 240mm Extra-Wide Gyuto Chef Knife
A Japanese-style gyuto built with a taller-than-standard blade. At 60mm heel height, this profile gives you more knuckle clearance on the board and a broader face for scooping prepped ingredients — a noticeable difference if you've been working with a standard 48-52mm gyuto.
SPECIFICATIONS
- Knife Type: Gyuto (Japanese-Style Chef Knife)
- Blade Length: 240mm / approx. 9.45 in
- Blade Height at Heel: 60mm / approx. 2.4 in
- Blade Steel: 10Cr15CoMoV stainless
- Blade Finish: Hammered (tsuchime) texture
- Handle: Ebony wood, octagonal wa-style
- Handle Accent: Brass spacer ring
- Edge: Double-bevel, sharpened and ready to use
- Country of Origin: China
THE BLADE
10Cr15CoMoV is a high-chromium stainless steel with cobalt and molybdenum added. It holds a working edge well, resists staining and corrosion far better than carbon steel, and responds cleanly on a whetstone when the time comes to touch it up. A practical choice for a knife you plan to actually use every day rather than keep in a display case.
The hammered finish across the upper blade isn't only cosmetic — the dimpled surface reduces the contact area between steel and food, which helps release potatoes, carrots, and other starchy items instead of letting them cling to the flat.
THE HANDLE
Traditional Japanese-style octagonal handle in ebony, a dense dark hardwood that feels substantial without being heavy. The octagonal cross-section indexes naturally in the hand, so you can feel the blade orientation without looking. A brass spacer ring separates the handle body from the ferrule. Ambidextrous — comfortable for left- or right-handed use.
WHAT IT'S GOOD FOR
General kitchen work: slicing proteins, breaking down vegetables, herbs, push cuts and rock cuts alike. The extra blade height makes it particularly comfortable for high-volume vegetable prep.
CARE
Hand wash and dry after use. Not dishwasher safe — dishwasher detergent and heat will damage both the edge and the wooden handle. Avoid bones, frozen food, and hard-shelled items. Store in a knife block, on a magnetic strip, or in a saya.
Every NAGIBA knife is inspected before it leaves our Brooklyn workspace. Questions about this knife? Message us — we're happy to help you decide if it's the right fit.