• Haruyuki Nagisa Gyuto 240mm from Haruyuki
  • Haruyuki Nagisa Gyuto 240mm from Haruyuki
  • Haruyuki Nagisa Gyuto 240mm from Haruyuki
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Haruyuki Nagisa Gyuto 240mm

Haruyuki Nagisa Gyuto 240mm

$283.00 CAD
$283.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de Haruyuki Nagisa - Haute performance, faible entretien.

Le Haruyuki Nagisa est forgé à partir d'un acier inoxydable de haute technologie moderne appelé AUS-10, et j'en suis un grand fan. Il peut prendre et conserver un tranchant, tout comme l'acier au carbone japonais traditionnel, sans être une horreur à cause de la rouille !

Cette lame superbe arbore une finition martelée « tsuchime » qui se transforme en un biseau poli avec des couches d'acier damas. Le mot « Nagisa » fait référence à l'endroit où les vagues s'écrasent sur la plage, inspiré par l'intersection des motifs de damas et de tsuchime. J'adore cette poignée japonaise « wa » car elle concentre tout le poids du couteau dans la lame. Cela lui permet de faire plus de travail pour vous, de sorte que couper une pile de légumes semble facile.

Les couteaux Haruyuki sont fabriqués d'une manière qui combine la tradition japonaise ancienne avec une technologie moderne et efficace : les lames sont forgées à la machine pour une précision, une constance et un prix abordable inégalés. Des artisans qualifiés complètent chaque étape avec amour, du polissage et de l'affûtage de la lame à la fixation de son manche.

À propos de la forme - Inspirés du profil d'un couteau de chef européen traditionnel, les Gyutos sont des couteaux polyvalents avec une légère préférence pour la découpe de la viande. « Gyuto » se traduit par « épée de vache ». Si vous voulez un couteau polyvalent, c'est celui-ci. Commençant à 180 mm, les Gyutos peuvent atteindre la longueur ridiculement longue (et impressionnante) de 370 mm. Pour le cuisinier amateur ou professionnel, nous recommandons un Gyuto mesurant entre 210 mm et 270 mm de long.

 

 

Shape Gyuto
Maintenance Level
Blade Length 240 mm |
Blade Height 48 mm
Thickness 2 mm
Weight 148 g
Steel Type AUS-10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 61
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Chêne
Knife Line Haruyuki Nagisa
Brand Haruyuki
Made in Tosa, Kochi, Japon

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. 


SKU: HAEN240GY

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.9333334 / 5 from 15 reviews.

AI Generated Review Summary

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Review highlights

Reviews

Punches up

"This is my second Haruyuki and I have to say, I love them both. They don’t get the pub that other knives do, even the other budget brands. But they punch above their weight and they look so beautiful for such a good price. You won’t get the exotic with this brand but if you don’t like using these knives then you don’t like knives. Love having a longer knife. I don’t have a large kitchen but I have never regretted getting longer and longer knives. Something to think about"

— Eric M. (5/5)

A Gift

"If they don't like it they can give it back!😂"

— Mark M. (5/5)

5star

"Very sharp and not a lot of maintenance"

— Fernando U. (5/5)

It was a gift for my son

"He loves the knife and he is a good cook"

— Catherine H. (5/5)

Beat Knife Ever

"Bought this knife a couple months ago for work and home use and this has been my go to knife for everything. Cuts like butter all the time."

— Pri D. (5/5)

Great Knife!

"This is my 2nd purchase from Knifewear. My first was the Haruyuki Nagisa 135mm Petty. When the Gyuoto came on sale I quickly pulled the trigger and purchased one and what can I say. . . No regrets. I have purchased multiple knives over the years and thought they were good. This knife is a beast. I have never had anything that is near this sharp. I look forward to taking the sharpening class in the new year and maybe a 2nd knife as well. . . just to avoid arguments with the wife over who gets to use this."

— Shawn H. (5/5)

A Functional Piece of Art

"This was my first Japanese knife. I can't deny that I ended up choosing this knife based on looks. I mean, come on. Look at it. You want it too! Pros: -Absolutely gorgeous -maintains a gorgeous edge (with regular honing) -the octagonal Wa handle feels absolutely superb, while also having a nice finish that feels good in the hand and protects the knife Cons: -the stainless steel does feel like it requires more maintenance than carbon (as any employee will tell you) -the choil has hard edges that will hurt your middle finger after a long session -my edge has developed a slightly 'burned' look to it near the heel. Employees told me that stainless steel would not develop a patina, so it must be some sort of imperfection in the blade. -It cuts through just about anything with ease, though does struggle to get perfectly through some vegetable skins once in a while. Conclusion: Would I buy it again? Absolutely! It fits in nicely as a counterpoint to my santoku. This is a fantastic knife for anyone with giant hands like me (I'm 6'6"). My only recommendation is make sure that you have a big enough cutting board to go with it!"

— Ben B. (4/5)

Slick!

"Sharp sharp sharp!"

— Christian S. (5/5)

Best knife

"Nice and beautiful knife, easy to hanldle. Bought it for school and it seem like the best choice."

— Duc N. (5/5)

Great to use

"Great to use"

— Annie L. (5/5)

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