• Haruyuki Kokuto Gyuto 210mm from Haruyuki
  • Haruyuki Kokuto Gyuto 210mm from Haruyuki
  • Haruyuki Kokuto Gyuto 210mm from Haruyuki
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Haruyuki Kokuto Gyuto 210mm

Haruyuki Kokuto Gyuto 210mm

$230.00 CAD
$230.00 CAD
En vente Épuisé

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

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
À qui ne s'adresse-t-il pas ? Un couteau cadeau phénoménal, un couteau incroyable pour la maison, et idéal pour les professionnels aussi ! Facile à affûter et à entretenir.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

Le Haruyuki Kokuto est forgé à partir d'un acier inoxydable moderne de haute technologie appelé Ginsan, qui a été spécialement conçu pour couper comme l'acier japonais traditionnel à haute teneur en carbone, mais sans les inconvénients de la rouille ! Vous avez le plaisir de couper avec un couteau japonais traditionnel, sans l'entretien fastidieux. C'est vraiment le meilleur des deux mondes.

Le manche japonais plus léger "wa handle" donne au couteau un équilibre avant qui lui permet de traverser les aliments sans effort et de faire plus de travail à votre place, ce que j'adore. Combiné à une finition rustique "nashiji" qui ressemble à la peau d'une poire asiatique, c'est une lame élégante et traditionnelle.

Les couteaux Haruyuki sont fabriqués de manière à combiner l'ancienne tradition japonaise avec une technologie moderne efficace : les lames sont forgées à la machine pour une précision, une uniformité et un prix abordable inégalés. Des artisans qualifiés réalisent chaque étape avec amour, du polissage et de l'affûtage de la lame à la fixation du manche. Les couteaux qui en résultent ont l'impression et l'esthétique d'un couteau traditionnel fait à la main, tout en étant plus accessibles aux jeunes cuisiniers et aux personnes qui commencent leur collection de couteaux.

 

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

 

Shape Gyuto
Maintenance Level
Blade Length 210 mm |
Blade Height 45 mm
Thickness 2 mm
Weight 145 g
Steel Type Ginsan Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche de style japonais - Ovale Bois de cerisier Collier en bois de pakka noir
Knife Line Haruyuki Kokuto
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: HAG210GY

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.

Comment puis-je retourner une commande en ligne?
Pas de soucis, nous avons ce qu'il vous faut. Rendez-vous sur https://knifewear.com/returns et suivez les instructions.

Puis-je récupérer ma commande en bordure de trottoir / en magasin?
Absolument, tant que tous les articles que vous recherchez sont en stock à l'emplacement où vous souhaitez les récupérer, vous pourrez sélectionner cette option à la caisse. Si un ou plusieurs articles ne sont pas disponibles à l'emplacement de votre choix, nous serons heureux de vous les expédier.

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Overall rating: 4.8536587 / 5 from 82 reviews.

AI Generated Review Summary

The Haruyuki Kokuto Gyuto 210mm knife combines traditional Japanese craftsmanship with modern technology, offering a balance between comfort and performance. Its Ginsan stainless steel blade is lightweight and easy to handle, while the 'wa handle' provides a forward balance for effortless cutting. The knife's rustic 'nashiji' finish adds to its elegant appearance, making it a versatile choice for both home cooks and professionals.

Summary topics

  • Handle Comfort: 9%
  • Customer Service: 9%
  • Knife Quality: 9%
  • Knife Weight: 8%

Review topics: ["size","weight","quality","handle","shipping","looks","finish","edge","shape","staff","feels","service","knife","blade","sharpness","cooking","choice","bang","idea","cuts","wood","selection"].

Review highlights

  • "knowledgeable staff with great service!" — Milad K.
  • "Such a sharp and light weight knife." — Kyle L.
  • "Staff at KnifeWear were so great and knowledgeable and helped me figure out the right knife for me." — Megan H.

Reviews

best purchase yet

"got myself a new knife for a new kitchen n i can’t be happier with the suggestion. people helped me go through multiple knives and i landed on this one with design n practical use. highly recommend"

— Robbie g. (5/5)

Very good knife

"It was my first Japanese knife, and it was amazing"

— I S. (5/5)

Great looking knife!

"This is my first Haruyuki Kokomo knife. I collect knives and I just love the finish, outstanding!"

— MAUREEN J. (5/5)

Best Selection

"Purchased Haruyuki knives for my son and he absolutely loves them."

— Annette S. (5/5)

Art Work & Utility

"I've had this knife for just under a month, and I'm thrilled with my purchase. I wish I had discovered the beauty and utility of Japanese knives long ago. It makes any chopping task in the kitchen pure joy. The look, the feel, and the sharpness of the blade make the mundane and ordinary enjoyable. The staff are incredibly knowledgeable and friendly. I was given the opportunity to try a few different types, and with some sage advice from the sales rep, I chose the 210mm Gyuto, which will do everything. You appreciate the versatility of this size and style because you can seamlessly move between chopping onions and celery to carving a large watermelon. The Gyuto will go through a melon like a hot knife through butter. You soon realize how unsafe other knives have been. Looking forward to my next purchase. This was step one of my collection. If you're looking for a Japanese knife (and there are tons to choose from), go see these guys on Bloor Street in Toronto. It was a fantastic experience."

— Peter N. (5/5)

First good knife! Great experience

"The people at Knifewear really helped when picking out my first good knife. I appreciate that they let me try multiples of the same knife to pick the one most balanced for me. The knife is amazing too, really helping me get back into the kitchen in a big way"

— Nate k. (5/5)

Fantastic Knife

"I cannot say enough about the quality of this knife, the quality of the customer help/advice, and the super-fast shipping to the USA. This is my first Japanese knife and I could not be more pleased. Great steel, great edge, great performance, and great craftsman ship. I am thoroughly satisfied with my purchase!!!!!! A++ all the way around"

— Charles C. (5/5)

Awesome

"Give it to a friend as a wedding gift! They love it."

— Harley W. (5/5)

Amazing knife

"Great shape and size. Perfect for everyday use!"

— Eric (5/5)

Amazing quality

"Knife feels amazing and stays sharp"

— Cole P. (5/5)

Q&A

When will this restock?
Hey there, we don't have a firm timeline on when we'll have them back, it'll likely be in the next 3-6 months. Would you be interested in some alternatives? This knife here: https://knifewear.com/products/shizu-hamono-gen-gyuto-210mm - might be a good option? - Ellie
Do you expect to have more of these before Christmas? (Edmonton location)
Hey there! We're hoping to, would you like an email when they come in?

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