• Miyabi SG2 Birchwood Gyuto 200mm from Miyabi
  • Miyabi SG2 Birchwood Gyuto 200mm from Miyabi
  • Miyabi SG2 Birchwood Gyuto 200mm from Miyabi
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Miyabi SG2 Bouleau Gyuto 200mm

Miyabi SG2 Bouleau Gyuto 200mm

$480.00 CAD
$480.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de Miyabi Birchwood - Les couteaux Miyabi se distinguent comme des œuvres d'art dans le monde des couteaux manufacturés. Zwilling d'Allemagne, réalisant que l'acier japonais haute performance envahissait le monde des couteaux, a fait preuve de pragmatisme et a acheté deux usines de couteaux japonaises à Seki City, au Japon, un haut lieu pour les fabricants de couteaux. Grâce à ce mélange unique, ils offrent un aspect et une sensation qui relient les deux cultures, ce qui est rare parmi les fabricants de couteaux.

Miyabi s'est vraiment surpassé en termes de séduction avec sa série Birchwood. Une lame forgée en acier SG2 est garantie de fonctionner exceptionnellement bien. Ce qui fait vraiment l'unité de ce couteau, c'est le manche arrondi en bois de bouleau, conçu pour s'adapter parfaitement à votre main. Ce n'est pas n'importe quel bouleau, mais un bouleau de Carélie (Masur) qui est utilisé, un matériau très prisé pour de nombreuses applications.

À propos de la forme - Inspirés du 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 à vache ». Si vous voulez un seul 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 d'une longueur comprise entre 210 mm et 270 mm.

Shape Gyuto
Maintenance Level
Blade Length 200 mm |
Blade Height 45 mm
Thickness 2,1 mm
Weight 178 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 occidental - Forme en D Mitre métallique Bois de bouleau
Knife Line Bouleau Miyabi
Brand Miyabi
Made in Seki, Gifu, 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. 

Barcode: 4009839276019
SKU: 34373-201

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: 4.9473686 / 5 from 19 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["balance","edge","handle","blade","knife"].

Review highlights

Reviews

knife

"knife handles very well, needs to be regularly honed as do all knives. keeps its edge very well, handle isn’t drying out (although i do oil it every few days). knife has very accurate balance point. i am by the water on yacht for work and knife does not rust at all even in such humid climate. would definitely recommend."

— rhys s. (5/5)

Great chef knife!

"This aan amazing knife! The folds of metal in the blade are true art. It is balanced well, and fits in my hand and my husband's. The edge holds a good sharpness and is a great addition to our knife collection. It's a bit of a show piece with the gorgeous birch handle and Damascus blade!"

— Nicole H. (5/5)

Superb design and balance. Holds

"Superb design and balance. Holds edge really, really well..My go to Gyotu. Would highly recommend to anyone. Mark B."

— Mark B. (5/5)

Miyabi Birchwood Gyuto

"The new knife is amazing . We love the character of the handle. We have used it many times & on different food items. A few swipes each week with the sharpening tool keeps it sharp & is very easy to use. We will definitely be buying more."

— Wayne H. (5/5)

Great Knife

"Great Knife"

— dillon k. (5/5)

Useful and gorgeous!

"Great go to chopping knife!"

— Vanya S. (5/5)

My First Really Good Kitchen Knife

"This is such a joy for me! I'm an old guy who learned to rely on women to do the cooking. I have been a single parent for nearly 20 years now. The first few years I made food that...well, the nutrients were in it, but generally a mushy and homely melange. But a person learns. Over the last decade or so I've gotten pretty good People like the food I make, and the presentation is generally photogenic. Knives...At first I had a bunch of mismatched knives that I struggled to use. A while back I bought a $200 set of knives and it made quite a difference. Just recently and quite by chance I found a store that specializes in Japanese knives. I went in and came out with a Miyabi SG2 Birchwood Gyuto 200mm knife. I can't say enough about it. It sure is good looking. Obviously there is an "art" in artisan and it's plainly visible in this knife. The steel is silver with dark ripples showing that it has been made with skill and care. The handle is worthy of such a beautiful blade. Smooth and hard, with an inlay so perfectly inset that it is absolutely smooth at the surface. It's balanced and so comfortable to hold and to wield. I've never had a knife with so keen a blade. It takes a beautiful edge and holds it well. Cutting with it is effortless. Finely I can thin slice and finely dice and it comes out looking like it ought to. Care is simple: Just mild soap and water, rinse, and dry before putting it in the blade guard. When I take it out I hone it against the ceramic rod I purchased with it and it's just as fresh and new as it was when I purchased it. So easy to do. I've known for a while that I would one day have a really good set of knives. This is my first one; it will not be my last. I cannot recommend it more highly."

— Paul S. (5/5)

A bit longer than I

"A bit longer than I like for dexterity but it is beautiful and maintains an amazing sharp edge."

— Tara M. (5/5)

The Miyabi Birchwood Gyuto 200mm

"Great knife. As advertised. Best size/shape for a "go to" kitchen knife"

— Andre P. (5/5)

Great balance, feel and keeps

"Great balance, feel and keeps it’s edge"

— Russ K. (5/5)

Q&A

What whetstone is recommended for this knife?
Hey there, I would recommend a [1000 grit](https://knifewear.com/products/knifewear-stone-1000-grit-210x70x20mm?variant=32975091983) and [4000 grit](https://knifewear.com/products/knifewear-4000-grit-stone?variant=32897967759) stone for this knife for regular maintance. If you have chips or need to build a new edge, you'll need something course like a [220 grit stone](https://knifewear.com/products/knifewear-stone-220-grit-210x70x20mm?variant=32975112015). Let me know if you have any other questions! - Ellie

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