• Shibata Koutetsu R2 Migaki Gyuto 210mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Gyuto 210mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Gyuto 210mm from Koutetsu
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Shibata Koutetsu R2 Migaki Gyuto 210mm

Shibata Koutetsu R2 Migaki Gyuto 210mm

$415.00 CAD
$415.00 CAD
En vente Épuisé

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

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

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 couper 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 des longueurs ridiculement longues (et impressionnantes) 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 47 mm
Thickness 2 mm
Weight 145 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec bardage en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de type « Wa » (japonais) - Octogone Jarrah Collier en pakkawood noir
Knife Line Shibata Koutetsu R2
Sharpener Takayuki Shibata
Sharpened in Fukuyama, Hiroshima, Japan
Brand

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


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: KOTE210GY

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: 4.970588 / 5 from 34 reviews.

AI Generated Review Summary

The Shibata Koutetsu R2 Migaki Gyuto 210mm knife is praised for its excellent fit and finish, offering a smooth and sharp performance. Customers also appreciate the knowledgeable and patient staff who assist in selecting the perfect knife.

Summary topics

  • Customer Service: 11%
  • Knife Fit and Finish: 21%

Review topics: ["fit","looks","finish","edge","staff","knife","cuts","knifewear","help"].

Review highlights

  • "Excellent fit and finish, razor sharp out of the box." — Igor N.
  • "The flatter profile was also something I was looking for in a gyuto, so it was a perfect fit." — Kevin S.
  • "The staff here is amazing as well." — Jamie L.

Reviews

Laser Beam

"Glides through everything as expected. One downside of food sticking, but worth the trade off. Have not sharpened yet so can’t speak to that. 5/5 knife to have in the bag for a collector or home cook who wants serious performance. Knifewear is also top notch for delivery and service."

— Grant W. (5/5)

You deserve a Ferrari

"This knife is the Ferrari in my knife drawer - is it practical all purpose knife, no. But it looks awesome and it's light-saber sharp. It's very thin, which I like because it really glides through foods, but it does seem like you could easily chip it on a chicken bone or even while cutting through a big squash. If you are reading handmade Japanese knife reviews, you probably already have a Toyota in the drawer. This is a pretty flat knife with a super pointy tip, its good fun tap-chopping onions etc. You can get away with little rock-chopping with it because of the length but it's not really great for that."

— ryan b. (5/5)

The new laser standard

"These are initial impressions after only two weeks of meals. Slides through soft ingredients like there's nothing there, e. g. amazing fun to brunoise onions. Not great food release, which is as expected. Overall a fantastic cutter generally if you can deal with some stiction in taller and wetter ingredients. Great fit and finish. 5 stars for what it is, but handle could be nicer and as a carbon steel lover it's a little clinical."

— Erik G. (5/5)

Shibata koutetsu

"Heard a lot of good thing about Takayuki Shibata and found out Knife wear carry his knife in Toronto, A great knife added to my knives collection! Excellent fit and finish, razor sharp out of the box. Very happy with this one."

— Ho N. (5/5)

It's a BADASS!

"This knife is a BADASS! It looks simple, but it cuts like a razor and resharpens effortlessly. One of two of my favorite knifes on my magnets right now. The other is the 240mm AS version of the same BADASS knife!!"

— EyeBalz (5/5)

Love this knife

"It truly is a lazer, nice fit and finish and wicked sharp out of the box"

— Jacob R. (5/5)

Sharpest knife.

"The sharpest knife I have ever used, hands down. It slides right through everything you put in front of it, and keeps asking for more! If you want to impress your friends and family by cutting a tomato sitting upright on a cutting board, this is the unit. Try turning it upside down and dropping a sheet of paper onto it... now you've got two pieces of paper sitting on the floor, and the jaws of everyone watching."

— Jamie F. (5/5)

Amazing knife

"Insanely sharp and easy to use"

— Austin G. (5/5)

Shibata Kotetsu BEAST

"Gave this knife as a gift, even had the handle engraved. I have the same size Masakage Koishi and this knife is even lighter. Same balance point, in a perfect spot for chopping. The stainless looks great and cleans easily, and the edge is ridiculously sharp."

— Peter H. (5/5)

Right Tool For The Right Job

"I love this knife! Well balanced, light, very sharp out of the box and keeps a sharp edge. I like the length and height of the knife. My knife skills have improved bc I know use the right tool for the right job. I this is an expensive knife but well worth it if yuh use it every day like I do. I recommend you buy one of their knives whatever your needs are."

— Franco M. (5/5)

Q&A

Hi there, Any idea when these will be back in stock? Will they have rosewood or Jarrah for the handle? Thanks!
Hey there! We should have some soon, the Kotetsu line has become super popular lately, so they don't last long. Any new stock we'll be getting will be with the jarrah wood handles. Sign up for the back in stock email, and you'll know as soon as it shows up! - Ellie
What is the weight of the knife? I have a wusthof classic ikon which weighs in at about 270 grams and while good as an overall knife, it gets tiring cutting for longer than an hour.
Hey there, sorry for the delay over our break. The weight is 140g (Give or take a few grams as they are handmade). So it little lighter than the knife you have now!
can the shibatu Kotetsu 210mm be sharpened by a diamond blade, because if yes I am interested in purchasing this knife
Hey there, if you mean a diamond plate/stone, then totally, as it is high speed powder steel.

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