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  • Haruyuki Zanpa Gyuto 210mm from Haruyuki
  • Haruyuki Zanpa Gyuto 210mm from Haruyuki
  • Haruyuki Zanpa Gyuto 210mm from Haruyuki
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Haruyuki Zanpa Gyuto 210mm

Haruyuki Zanpa Gyuto 210mm

$295.00 CAD
$295.00 CAD
En vente Épuisé

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

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos du Haruyuki Zanpa-  Il suffit de REGARDER ce motif de damas. Lorsque j'ai vu le Zanpa pour la première fois en personne, j'ai eu du mal à le croire. Le design complexe s'harmonise élégamment avec le simple manche japonais "wa handle". Ce style de manche concentre tout le poids du couteau dans la lame, lui permettant de faire plus de travail pour vous, de sorte que couper une pile de légumes ne semble pas être un gros problème. 

Le Haruyuki Zanpa est forgé à partir d'un fantastique acier inoxydable appelé AUS-10, qui a été spécialement conçu pour les fabricants de couteaux. Il est tranchant comme un rasoir, mais n'est pas aussi délicat ou exigeant que certains des aciers japonais plus durs. Haute performance, faible entretien ; parfait pour les chefs et les cuisiniers amateurs.

Conçus pour le succès en cuisine, les couteaux Haruyuki sont appréciés des professionnels et des cuisiniers amateurs pour leurs lames fiables et performantes. Haruyuki combine l'ancienne tradition japonaise avec une technologie moderne efficace : les lames sont forgées à la machine pour une précision, une cohérence et une accessibilité inégalées. Des artisans qualifiés réalisent ensuite les étapes restantes à la main, du polissage et de l'affûtage de la lame à la fixation de son manche. Les couteaux qui en résultent ont l'apparence et l'esthétique d'un couteau artisanal traditionnel 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 une légère tendance à la découpe de viande. "Gyuto" se traduit par "épée de vache". Si vous voulez un couteau pour tout faire, c'est celui-ci. À partir de 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 210 mm |
Blade Height 47 mm
Thickness 2 mm
Weight 152 g
Steel Type AUS-10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 61
Edge/Bevel Double (50/50)
Handle Manche de Wa (japonais) - Octagone Burnt Oak
Knife Line Haruyuki Zanpa
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: HANAMI210GY

Shipping and Returns

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 $3 shipping on 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. 

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Overall rating: 4.9130435 / 5 from 46 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["quality","looks","design","handle","staff","edge","feels","service","works","knife","experience","rust","addition"].

Review highlights

Reviews

"A beautifuly crafted knife, easy on the eyes and light weight. Super sharp straight out of the box."

— Keith (5/5)

Simply beautiful

"Incredible service, shipped to Italy in 2 weeks. Quality and beauty in one simple thing. For sure I will buy others from you. I cook a lot, all kind of different recipes, a gyuto and a nakiri can serve me for 95% of what I usually do. Next will be an honosuki. Great knives. Congrats for your business"

— Elia V. (5/5)

Extremely versatile knife

"Just love everything about this knife. I personally use a rocking motion more frequently so it works really well with how I prefer to use a knife. Great all around"

— Mason T. (5/5)

A beautiful knife

"Purchased this knife as a Christmas gift for my son who loves to cook and entertain. Staff at Knifewear were very helpful in providing me with information and very patient with my questions so that, in the end, I was very happy with my choice. The knife is very striking in appearance and my son was excited to receive it!!"

— Stephen G. (5/5)

Very Nice!

"Got my new knife very quickly. Super sharp, feels good in hand, and looks awesome. Thank you!"

— Gary H. (5/5)

Great knife rusted quickly

"The knife is lightweight very sharp with a great edge. Great all purpose use. Unfortunately within 3 weeks it began form some minor rust directly on the blade for some reason. I make sure to dry I thoroughly after every use so I’m insure why this is happening."

— Nancy N. (4/5)

Beautiful!

"This knife is what happens when art and function merge. It is exquisite!"

— Raegan U. (5/5)

Incrediable knife

"This knife makes being in the kitchen a joy! Carving is like slicing through ice cream-easy and rewarding"

— Jill G. (5/5)

Great first knife!

"This thing cuts like butter, it’s easy to control, and honestly has acted as a catalyst for my newly found obsession with Japanese knives; my only concern now is finding justification to get another one soon!"

— Jay O. (5/5)

Love this knife

"This is my first Japanese knife and I love it!"

— Joanna S. (5/5)

Q&A

Do you know when this might be back in stock?
Hi Jamies, thanks for getting in touch, we hope to have them back in stock in February or March next year. Let me know if I can help with anything else. - Ellie

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