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Free shipping in Canada for all purchases of $150 or more (More details)
Free shipping in Canada for all purchases of $150 or more (More details)

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Hitohira TD SLD Migaki Gyuto 240mm Noyer

Original price $295.00 - Original price $295.00
Original price
$295.00
$295.00 - $295.00
Current price $295.00

Please note

Each handle is unique and may feature distinct variations, such as different shades or colors in the buffalo horn, which is part of its authentic, handcrafted character.

Store availability

Montréal ● In stock Québec ● In stock

*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)

Description

The Japanese word Gyuto (牛刀) literally translates as beef sword. The gyuto is the equivalent of the Western chef's knife and is designed to cut everything: vegetables, meat and fish. It is made to be used with the “push-cut” method, lifting the blade between each cutting movement, or with the pendulum method. It is important that the blade is straight on impact with the cutting board to avoid damage to the knife edge.



The town of Sanjo in Niigata prefecture has been famous for its blacksmithing since the 1600s. In the early years, nails were mainly forged by hand. Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. As a result, the town's blacksmiths began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan, and continues to do so today.

SLD steel is Hitachi steel co.'s version of SKD-11, a wear-resistant and relatively easy-to-maintain steel. This makes it ideal for workhorse knives. With a hardness of 60-62 HRC, SLD steel blades retain their edge for a very long time, and can be sharpened to a razor-sharp edge. Basically, SLD is used in factories to cut other steels and, over time, has found its way into high-end Japanese cutlery.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

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Dimensions

Size

240mm

Weight

182g

Total lenght

398mm

Handle length at tip

261mm

Edge lenght

244mm

Blade height

50mm

Blade thickness

3.2mm

Handle size

136mm

Blade

Steel

SLD with stainless cladding

Steel type

Semi-stainless Steel

Finish

Migaki

Handle

Handle material

Walnut with maple ring

Details

Profile

Gyuto

Usage

Chef Knife

Hand orientation

ambidextrous

Making

Production area

Sanjo-Niigata

What are the different types of Japanese knives?

What are the different types of Japanese 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.

Why buy a Japanese knife?

Why buy 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.