Menu
0
0

Your Cart is Empty

Japanese Knives
  • All Japanese knives
  • Knife Shapes
  • Quizzes and other Resources
  • Blacksmiths
  • Knife Makers & lines
  • Other ways to find knives
  • Sharpening
  • Sharpening
  • Sharpening Stones by Grit
  • Sharpening Services
  • Sharpening Classes
  • Learn more about sharpening
  • Accessories

    Knifewear MERCH - Shirts, Stickers, & More

  • Kitchen Tools
  • Cutting Boards
  • konro and bbq
  • Knife Storage
  • Japanese Cookware and tools

  • Knifewear MERCH - Shirts, Stickers, & More

  • Haruyuki Goma Gyuto 210mm
    Haruyuki Goma Gyuto 210mm
    Haruyuki Goma Gyuto 210mm
    Haruyuki Goma Gyuto 210mm
    Haruyuki Goma Gyuto 210mm
    Haruyuki Goma Gyuto 210mm
     

    Haruyuki Goma Gyuto 210mm

    $153.00

    About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

    About Haruyuki Goma -Haruyuki Goma blades offer great looks combined with spectacular performance and ruggedness. If you're buying your first fancy knife, or giving one as a gift, you can't do better than the Goma. VG10 is steel formulated specially to make knives; it brings sharpness, toughness and stain resistance together in the best combination possible. The result is a mind-blowingly sharp edge that stays sharp for a very long time. Compared to other stainless steels, it is a dream to sharpen.

    These knives are hand sharpened and hand-honed with a 50/50 double bevel edge, making them great performers in the kitchen. The unique tsuchime finish (hand hammered dimples) allows the blade to slide through food without sticking with the added bene t of a distinctive looking blade.The pakkawood handle is made from layers of wood and resin, compressed under intense pressure to produce and incredibly durable material.

    Shape Gyuto
    Blade Length 210mm
    Blade Height 46mm
    Blade Thickness Above Heel 2mm
    Weight 185g
    Steel Type VG10 Stainless Steel with Stainless Steel Cladding
    Rockwell Hardness 60–61
    Edge/Bevel Double (50/50)
    Handle Western Handle - Pakkawood Metal Bolster
    Made in Seki, Gifu, Japan
    Knifeline Haruyuki Goma
    Brand Haruyuki

    Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

    USE  

    • Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

    • Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

    • The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

    CLEANING  

    • After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

    • Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

    STORING  

    • Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

    • The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

    • The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

    We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

    We offer free shippingon orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

    *Konro Grills and some other larger items are excluded from the free shipping offer.

    How do I make a return on an online order?
    No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

    Can I pick up my order Curbside / At the store?
    Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.