Kitchen
Nagomi

Professional Chef Knife 240mm — Master-Grade Japanese Chef's Knife

Name: Professional Chef Knife 240mm — Master-Grade Japanese Chef's Knife
Brand: Nagomi
SKU: nagomi_11
Price: 48600 JPY
Availability: InStock

プロ牛刀包丁 240mm

Designed with professional feedback from the ground up. NAGOMI Professional's Chef Knife (Gyuto) carries a 240mm blade, optimized for the demands of a commercial kitchen: large cutting boards, dense proteins, long prep sessions. The blade length and weight balance were refined through extensive testing by working chefs, and the results are independently verified by the CATRA institute.

A single layer of steel, sharpened to its full potential.
NAGOMI Professional uses a single-layer steel construction, chosen deliberately for what it enables: the entire blade edge sharpens evenly from tip to heel, with no variation in hardness across the surface. This means consistent performance across every part of the blade, and consistent results when maintaining it at home.

The curve that protects the hand.
At the point where blade meets handle, NAGOMI builds in a subtle inward curve at the bolster. During long prep sessions — the kind a professional kitchen demands — this detail keeps the fingers safely clear of the blade and reduces the hand fatigue that comes from extended cutting. It is the kind of consideration that separates a knife designed for real use from one designed to look good in a display case.The handle profile is deliberately squared at the edges rather than rounded, allowing fingers to grip with more authority during demanding prep work.

Care: Wipe dry after use. Sharpen with newspaper to maintain edge. Hand wash only.

Shipping Information
As this is a made-to-order item, please allow approximately 1 month before shipment. If the item is ordered together with in-stock items, the products will be shipped separately. For further inquiries, reach out via "Contact Us".

¥48,600 JPY

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Blade Length	240mm
Steel	CATRA ISO 8442-5:2004 test results of "Excellent" Initial Cutting Performance (ICP) and "Very Good" Edge Retention (CER)
Handle	Spanish Laminated Wood
Hardness	HRC 60
Origin	Gifu, Japan

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Story

Michelin-selected chef George, who tested NAGOMI Professional during development, described the sensation of first cutting daikon as feeling like the blade was being drawn in by the ingredient itself. That is not an accident of design. It is the result of a sharpening process refined across decades, applied to a steel selected for its capacity to hold that edge under real working conditions.