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Couteau japonais gyuto 210 mm en Shirogami #2, vue complète
Couteau japonais gyuto 210 mm, lame vue de côté
Couteau japonais gyuto 210 mm, manche laqué à l'urushi
Couteau japonais gyuto 210 mm, profil de la lame
Couteau japonais gyuto 210 mm, détail de la pointe
Couteau japonais gyuto 210 mm, détail du talon et de la jonction lame-manche
Couteau japonais gyuto 210 mm, dos de la lame
Couteau japonais gyuto 210 mm, détail de la finition de la lame
Couteau japonais gyuto 210 mm en Shirogami #2, vue complète
Couteau japonais gyuto 210 mm, lame vue de côté
Couteau japonais gyuto 210 mm, manche laqué à l'urushi
Couteau japonais gyuto 210 mm, profil de la lame
Couteau japonais gyuto 210 mm, détail de la pointe
Couteau japonais gyuto 210 mm, détail du talon et de la jonction lame-manche
Couteau japonais gyuto 210 mm, dos de la lame
Couteau japonais gyuto 210 mm, détail de la finition de la lame

At 210 mm, this gyuto ('beef sword', a name inherited from the arrival of Western cuisine in Japan) sits in the compact range of everyday chef's knives, suited to smaller kitchens and boards. Its curved profile allows rocking cuts as well as push cuts, lifting the blade between each cut. Double bevel, it is used for vegetables, meat and fish. Keep the blade straight at the board to protect the edge.

The handle is lacquered with urushi, the traditional Japanese lacquer made from the sap of the tree of the same name. The lacquer forms a hardened layer on the surface of the wood, which sets it apart from a simple varnish. Paired with a reactive carbon steel blade, this handle calls for the same habit in the kitchen: wipe the blade and the handle after use, and do not let water sit at the joint.

Shirogami #2 (White Steel #2) is a non-stainless carbon steel produced by Hitachi (Proterial), with 1.05 to 1.15% carbon and a hardness of 60 to 63 HRC. It contains no chromium or tungsten, so a patina develops quickly and is normal. Sharpening on a whetstone brings the edge to a very acute angle. This steel is less brittle than Shirogami #1, but it reacts to moisture and needs to be dried immediately.

Care

Wipe the blade immediately after each use, especially after contact with acidic foods. A grey patina will form over time. Apply camellia oil for extended storage and never put the knife in the dishwasher.

By Baba Hamono

Kagekiyo Shirogami #2 Gyuto 210mm Urushi

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Size

210mm

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Weight

0 g

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Steel

Shirogami #2 with iron cladding

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Steel Type

Carbon steel (oxidizable)

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Usage

Slicer

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Hand Orientation

Right-handed

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Saya

Not Included

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Production

Sakai/Osaka

Regular price $430.00
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Steel

Shirogami #2 with iron cladding

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Weight

0 g

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Description

At 210 mm, this gyuto ('beef sword', a name inherited from the arrival of Western cuisine in Japan) sits in the compact range of everyday chef's knives, suited to smaller kitchens and boards. Its curved profile allows rocking cuts as well as push cuts, lifting the blade between each cut. Double bevel, it is used for vegetables, meat and fish. Keep the blade straight at the board to protect the edge.

The handle is lacquered with urushi, the traditional Japanese lacquer made from the sap of the tree of the same name. The lacquer forms a hardened layer on the surface of the wood, which sets it apart from a simple varnish. Paired with a reactive carbon steel blade, this handle calls for the same habit in the kitchen: wipe the blade and the handle after use, and do not let water sit at the joint.

Shirogami #2 (White Steel #2) is a non-stainless carbon steel produced by Hitachi (Proterial), with 1.05 to 1.15% carbon and a hardness of 60 to 63 HRC. It contains no chromium or tungsten, so a patina develops quickly and is normal. Sharpening on a whetstone brings the edge to a very acute angle. This steel is less brittle than Shirogami #1, but it reacts to moisture and needs to be dried immediately.

Care

Wipe the blade immediately after each use, especially after contact with acidic foods. A grey patina will form over time. Apply camellia oil for extended storage and never put the knife in the dishwasher.

Care instructions

Have professionally sharpened on a water stone every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not soak. Not dishwasher safe.

Product Remarks

Please note that each handle is unique and may exhibit distinct variations, such as differences in the hue or color of the buffalo horn, which is part of its authentic, handcrafted character.

Warranty

Each knife is covered by a lifetime guarantee against obvious manufacturing defects. For example, if the handle comes loose or cracks after a few weeks of proper use, or if the blade develops a crack along the edge or blade spine. These issues are rare, but they can occur. In such cases, we will offer you an exchange for the same product or a refund. As every case is different, it is at our discretion to assess whether our lifetime guarantee against obvious manufacturing defects applies.

After-Sales Service

Is your knife not cutting as well as you expected? Each knife comes with what we call its "original sharpening". We have over 200 different products in stock, often several of each. All our products are handcrafted in Japan before being shipped, and the "original sharpening" may vary. If you think your knife is not cutting to its full potential, do not hesitate to contact us and we will sort it out for you by sharpening the knife free of charge!

Oops, did an accident happen with your blade?

Did your knife fall on the floor, get damaged during a slip, or was it used to cut something too hard? We’ll take care of it and support both you and your knife by offering you an in-store sharpening and repair service!

Do not hesitate to contact us or stop by the store to get an estimate in just a few minutes!

Shipping and Returns

What are your shipping rates?

Canada: $15 (free for orders over $150)
United States: $20
Rest of the world: $50


What are the delivery times?

We do our best to process your order within 72 business hours (weekends excluded) in order to ship your package as quickly as possible. Delivery times vary depending on the carrier. If you need faster delivery, please contact us at 514-503-1185.


Is there a refund policy?

No refunds are accepted.
The only exception concerns defective items (although our team checks every order with the utmost care). If you receive an item that appears to be defective, please notify us as soon as possible after receipt. In the event of damage caused by the carrier, please keep all items and original packaging for a possible inspection by the carrier. Items returned to Stay Sharp are at the buyer's expense. Items must be properly packaged to prevent any damage and must be fully insured. Please also provide us with the tracking number so that we can monitor the status of the shipment. Funds will not be refunded until we have received the items and confirmed that their condition is satisfactory. The refunded amount will correspond to the amount paid, less shipping and handling fees, online sales fees and any other costs incurred.

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INTRODUCTION TO THE GYUTO


The Gyuto, also known as the "牛刀" in Japanese, is a versatile knife that literally translates to "beef sword". It is considered the equivalent of the Western chef's knife and is specially designed to perform all kinds of cutting tasks, whether for vegetables, meats, or fish. Featuring a sharp blade and a sturdy construction, the Gyuto is an essential tool for any professional or amateur cook who cares about the precision and quality of their cuts.

USAGE TECHNIQUES

The Gyuto is designed to be used with various techniques, notably the "push-cut" method and the rocking method. The "push-cut" method involves slightly lifting the blade between each cutting stroke, which helps maintain control and precision when cutting food. This technique is particularly useful for making clean, uniform cuts, enhancing the flavor of the food and ensuring an attractive presentation of the dishes.
Another method commonly used with the Gyuto is the rocking technique. This method involves rocking the knife back and forth while keeping the tip of the blade in contact with the cutting board. This technique allows for quick, fluid cuts, ideal for cutting tasks that require speed.

CARE AND MATERIALS

When using the Gyuto, it is crucial to ensure that the blade is perfectly straight at the moment of impact with the cutting board. This helps prevent damage to the knife's edge, ensuring a precise and uniform cut while preserving the blade's durability. An incorrect impact angle can lead to blade damage and affect the quality of the cuts.
The Gyuto blade is made of high-quality Japanese steel, giving it exceptional sharpness and great wear resistance. The steels used in the manufacturing of Gyutos are heat-treated to high levels, allowing them to maintain their sharpness for a longer period compared to other types of knives.
To extend the life of the Gyuto and maintain its sharpness, we recommend sharpening it regularly with a quality ceramic sharpener or using the leather strop. As for sharpening on a whetstone, we recommend doing so once or twice a year for non-professional use. Sharpening on a whetstone must be done with care and precision, respecting the blade angle and following the appropriate techniques. If you wish, we can take care of it via our expert sharpening service. If your Gyuto is made of carbon steel, it is essential to take care to clean and dry the blade properly after each use, in order to prevent the formation of rust and other moisture-related damage. In the event that your knife is made of stainless steel, we still advise you to take care of it and not put it in the dishwasher, for example.

ORIGIN, SIZES AND CONCLUSION

The Origin of the Gyuto The Gyuto, a versatile and highly regarded chef's knife, originated in Japan during the Edo period, which spanned the 17th to 19th centuries. This iconic knife has its roots in Japanese blade-making traditions dating back to this historical era. During the Edo period, Japanese artisans perfected the art of forging blades using sophisticated techniques and working with high-quality materials. They developed unique skills to create sharp, durable blades that met the demands of the chefs of the time. It was in this context that the Gyuto emerged as the Japanese equivalent of the Western chef's knife, with its own distinct characteristics and design philosophy. Today, the Gyuto continues to embody the heritage of Japanese craftsmanship and is recognized worldwide for its exceptional quality and performance in the kitchen. The Different Sizes of Gyuto Gyutos are available in a variety of sizes to meet the specific needs of chefs and cooks. The most common sizes include 180 mm, 210 mm, 240 mm, and 270 mm. Each size offers unique advantages depending on the cutting tasks intended. 180 mm Gyutos are compact and manageable, perfect for delicate work and precise cuts. 210 mm knives offer an ideal balance between manageability and versatility, suitable for a wide range of cuts. 240 mm models are popular for their extra length, offering increased reach and improved cutting capacity. Finally, 270 mm Gyutos are the largest and offer maximum power and efficiency when cutting large pieces of meat or fish. Regardless of the size chosen, Gyutos offer exceptional cutting performance for an optimal culinary experience. In Conclusion In conclusion, the Gyuto is a versatile Japanese chef's knife, featuring a sharp blade and sturdy construction. Its name, which literally means "beef sword," reflects its ability to perform all kinds of cutting tasks with precision and efficiency. Whether cutting vegetables, meats, or fish, the Gyuto is the ideal tool for expert chefs and passionate home cooks. Be sure to use proper cutting techniques, maintain the knife regularly, and give it the necessary care to enjoy optimal performance in the long term.

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