• ICHIE x Shibata Knives SG2 Tsuchime Gyuto 210mm features a hammered blade, octagonal dark wood handle, and stamped Japanese characters, ideal for versatile culinary use.
  • ICHIE x Shibata Knives SG2 Tsuchime Gyuto 210mm, featuring a hammered blade with Damascus patterning and an octagonal wooden handle, showcases Japanese craftsmanship ideal for versatile culinary use.
  • ICHIE x Shibata Knives SG2 Tsuchime Gyuto 210mm knife's sleek design is reminiscent of a surfboard fin, highlighting its precise craftsmanship and unique form, embodying the store's dedication to exceptional Japanese steel.
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Couteau de chef ICHIE x Shibata Knives SG2 Tsuchime 210mm

Couteau de chef ICHIE x Shibata Knives SG2 Tsuchime 210mm

$345.00 CAD
$345.00 CAD
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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.
If you want the skill and expertise of one of the best sharpeners in the world, this is the knife for you. Thin, low-maintenance, and good-looking, this knife is everything I’m not.

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À propos d'ICHIE X Shibata - Takayuki Shibata est l'un des meilleurs aiguiseurs de couteaux au Japon, voire au monde. Ce qui distingue Shibata-san, c'est qu'il cuisine énormément, il comprend donc parfaitement comment les couteaux doivent couper. Il a développé une méthode d'aiguisage originale qui fonctionne parfaitement sur les légumes, la viande ET le poisson cru, et qui maintient également un tranchant incroyablement bien. La plupart des aiguiseurs finissent sur une pierre à grain fin, mais il utilise deux grains très différents, un de chaque côté. Le tranchant qui en résulte mord facilement dans la peau d'une tomate, mais est suffisamment lisse pour trancher le sashimi.

En tant que marque de couteaux, Ichigo Ichie a deux moitiés : Ichigo, signifiant "durée de vie", et Ichie, "rencontre unique". Les Ichigo sont des couteaux que nous nous attendons à voir durer des années, à partir desquels vous pouvez construire lentement un ensemble ou revenir aux favoris pour offrir des cadeaux à vos proches. Les Ichie sont des couteaux que nous aimons beaucoup, mais qui ne resteront peut-être pas éternellement dans nos magasins. Comme un excellent sachet de thé ou une bonne bouteille de whisky, nous les savourerons tant qu'ils seront là.

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 la 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 l'incroyable (et impressionnant) 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 46,8 mm
Thickness 2,1 mm
Weight 168 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Ébène
Knife Line Couteaux Ichie
Brand Ichigo Ichie x Ironclad
Made in Fukuyama, Hiroshima, 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: ICHIEIRCSG2TS210GY

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: 5.0 / 5 from 3 reviews.

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New favorite knife!

"I feel a little bit sorry for my first Japanese knife (a Nakiri), as much as I love it too. I have a high quality Western chef's knife, so didn't anticipate looking for something like this one. But I took the 'Cut Like a Chef' class and got to handle a gyotu something like this one and with the fine pointy tip and long blade, it can do things the nakiri can't so much. This one has great features, feeling nice and balanced, easy to hold. The spine and the heel edge of the knife are smooth and slightly rounded, meaning that they give provide comfortable grip points. Razor sharp, as one might expect at Knifewear. And so pretty! Love the tsuchime pattern and the little red band on the handle."

— Jennifer M. (5/5)

Beautiful

"Beautiful knife that’s crazy sharp. My first Japanese knife and was not disappointed at all. I have a sadamasa as well and this one might be more enjoyable to use. As someone who hasn’t had a Japanese knife before and cuts meat and veggies everyday. Was eye opening and makes it more enjoyable."

— Trygve g. (5/5)

Stellar work horse

"For cooks, we search for either function or beauty in our knives, yet handling this blade marries both elements & qualities together."

— Justin Y. (5/5)

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