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Chef Knife (Gyuto & Kiritsuke)

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  • Original price $210.00
    Current price $168.00

    Hitohira Futana S3 Nashiji Gyuto 210mm Cerisier

    Original price $210.00
    Current price $168.00
  • Original price $320.00
    Current price $256.00

    Hitohira TP Gyuto 210mm Bois de Pakka Rouge

    Manufactured in Echizen in the Fukui region by the Takamura Forge, Hitohira's TP SG2 line is as efficient as it is elegant. The powder-metallurgy S...

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    Original price $320.00
    Current price $256.00
  • Original price $250.00
    Current price $200.00

    Hitohira T10 Tsuchime Gyuto 210mm Bois de Pakka

    Original price $250.00
    Current price $200.00
    Sold out
  • Original price $230.00
    Current price $184.00

    Hitohira TD SLD Tsuchime Gyuto 210mm Noyer

    Original price $230.00
    Current price $184.00
    Sold out
  • Original price $245.00
    Current price $196.00

    Hitohira Futana S3 Nashiji Gyuto 240mm Cerisier

    Original price $245.00
    Current price $196.00
  • Original price $320.00
    Current price $256.00

    Hitohira Gorobei Rikichi Shirogami #2 Kasumi Gyuto 210mm Ho

    Original price $320.00
    Current price $256.00
    Sold out
  • Original price $320.00
    Current price $256.00

    Hitohira Futana Nickel Damascus Gyuto 210mm Tagayasan

    Original price $320.00
    Current price $256.00
    Sold out
  • Original price $245.00
    Current price $196.00

    Shiro Kamo Aogami Super Kurouchi Kiritsuke Gyuto 210mm Ébène

    Forgeron: Shiro Kamo Zone de production: Takefu,Echizen / Japon Profil: Kiritsuke Gyuto Longueur: 210 mm Type d’acier: acier Carbone Acier: Aogami ...

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    Original price $245.00
    Current price $196.00
    Sold out
  • Original price $250.00
    Current price $200.00
    Sold out
  • Original price $450.00
    Current price $360.00

    Yoshikane Shirogami #2 Gyuto 210mm Tagayasan

    Yoshikane Hamono est situé à Sanjo, Niigata et fondé en 1919. Il est dirigé par Kazuomi San qui continue d’exceller et d’évoluer dans la fabricatio...

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    Original price $450.00
    Current price $360.00
  • Original price $205.00
    Current price $164.00

    Hitohira Futana S3 Nashiji Gyuto 180mm Cerisier

    Original price $205.00
    Current price $164.00
    Sold out
  • Original price $260.00
    Current price $208.00

    Hitohira Futana SB Migaki Gyuto 210mm Cerisier

    Original price $260.00
    Current price $208.00
    Sold out
  • Original price $585.00
    Current price $468.00

    Yoshikane SKD Gyuto 240mm Tagayasan

    Yoshikane Hamono est situé à Sanjo, Niigata et fondé en 1919. Il est dirigé par M. Kazuomi Yoshida qui continue d’exceller et d’évoluer dans la fab...

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    Original price $585.00
    Current price $468.00
  • Original price $365.00
    Current price $292.00

    Hitohira Togashi Shirogami #2 Kurouchi Gyuto 240mm Tagayasan

    Marque: Hitohira ひ と ひ ら (一片) Forgeron: Togashi 富 樫 打 刃 物 製作 所 Zone de production: Sakai-Osaka / Japon Profil: Gyuto Taille: 240 mm Type d'acier: a...

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    Original price $365.00
    Current price $292.00
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  • Original price $125.00
    Current price $100.00

    Hitohira Imojiya MZ VG-1 Gyuto 180mm Imitation d'acajou

    Original price $125.00
    Current price $100.00
    Sold out
  • Original price $255.00
    Current price $204.00
    Sold out
  • Original price $250.00
    Current price $200.00

    Hitohira Futana SB Kuro Tsuchime Gyuto 210mm Cerisier

    Original price $250.00
    Current price $200.00
    Sold out
  • Original price $280.00
    Current price $224.00

    Makoto Kurosaki Sakura SG2 Gyuto 240mm Cerisier

    Original price $280.00
    Current price $224.00
    Sold out
  • Original price $460.00
    Current price $368.00

    Yoshikane SKD Nashiji Gyuto 210mm Tagayasan

    Yoshikane Hamono est situé à Sanjo, Niigata et fondé en 1919. Il est dirigé par M. Kazuomi Yoshida qui continue d’exceller et d’évoluer dans la fab...

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    Original price $460.00
    Current price $368.00
    Sold out
  • Original price $255.00
    Current price $204.00

    Hitohira TD SLD Tsuchime Gyuto 240mm Noyer

    Original price $255.00
    Current price $204.00
    Sold out
  • Original price $250.00
    Current price $200.00

    Makoto Kurosaki Sakura SG2 Gyuto 210mm Cerisier

    Original price $250.00
    Current price $200.00
    Sold out
  • Original price $365.00
    Current price $292.00

    Hitohira FJ SG2 Gyuto 210mm Pakka

    Original price $365.00
    Current price $292.00
  • Original price $275.00
    Current price $220.00

    Hitohira Futana SB Kuro Nashiji Kiritsuke Gyuto 210mm Cerisier

    Original price $275.00
    Current price $220.00
  • Original price $350.00
    Current price $280.00

    Hitohira Gorobei Rikichi Shirogami #2 Kasumi Gyuto 240mm Ho

    Original price $350.00
    Current price $280.00

À propos du chef knife (gyuto & kiritsuke)

Stay Sharp MTL offers you a very large selection of Japanese knives such as Gyuto and Kiritsuke, our chef's knives.

What is a Japanese Knife?

Japanese knives are distinguished from others thanks to the quality of the steel used and the know-how of the forge characteristic of the land of the rising sun. Indeed, with more than 800 years of blacksmithing history and transmission of knowledge from generation to generation, the Japanese have developed unparalleled expertise recognized worldwide. Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. Result: a clean cut to alter the texture and flavor of the food as little as possible. A Japanese knife is an indispensable tool for professionals and all people who like to cook in the best possible way.

What justifies the price of a Japanese knife?

Unlike factory-made knives, handmade Japanese knives take longer to design. They must go through a series of rigorous steps and strict quality control respecting the forging standards of Japanese cutlery. We encourage the purchase of quality kitchen knives that will do the vast majority of the work in the kitchen to replace the set of knives purchased at a discount. We suggest you watch out for low-priced imitations and always check where the knives come from.

What are the advantages of a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.

What are the differences between the knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

What type of knife for his first purchase?

For a first purchase, we recommend the most versatile knife possible, either the Gyuto or the Santoku. The Gyuto is the Japanese chef's knife, it is generally found between 210mm and 240mm of blade. Its versatile profile will allow you to perform 95% of the tasks in the kitchen; both the cut of vegetables and the slice of fish or meat. If you are less comfortable with longer blades, the Santoku with its 165mm to 180mm blade will be your best option. A little more focused on cutting vegetables, the Santoku can also slice small pieces of fish and meat without any problem.

How to properly maintain your knife?

We recommend washing the knife well after each use and drying it well by wiping it completely dry. A safe way to store it after use: provide yourself with a magnet holder covered in wood or leather, provide yourself with a wooden Saya for the protection of the blade, have a quality knife case or simply, put it back in its box. Avoid twisting movements with the blade and scraping on the cutting board to move food as this may damage the edge of the blade. Do not cut bones or frozen food, we like to use the following image; if you can break a tooth while biting into food, you can also break the blade of the knife. If your blade is made from stainless steel, it will require extra care and will need to be dried regularly during use to prevent rusting.

How to sharpen your knife by yourself?

It should be noted that there is a difference between sharpening and sharpening a knife. Sharpening aims to refocus the edge of the edge, while honing is used to recreate an edge by removing steel using a whetstone. For sharpening, you can use a ceramic sharpener or a leather strip before or after each use of the knife. We strongly recommend the leather band instead of the ceramic rifle since the latter will tend to damage the knives in the long term. Do not wait until the knife is dull before sharpening it, it would have very little effect. If the blade is dull and no longer cuts, you will need to remove steel to thin it out and recreate the edge by sharpening the knife with a water stone. Sharpening a knife is done daily and only takes a few seconds, while sharpening can take from 30 minutes to 1 hour. We recommend sharpening on a water stone twice a year.

Where to sharpen your Japanese knife?

If you do not sharpen yourself, we recommend that you drop off your knives in store to let us take care of them. You can also send us your knives by post via our postal option. We specialize in water stone sharpening, the traditional Japanese technique. We don't limit ourselves to Japanese blades, we sharpen all kitchen knives without discrimination. The deadlines for sharpening or repairing your knives vary according to the traffic and the scope of the task.