• Moritaka Ishime Gyuto 240mm from Moritaka
  • Moritaka Ishime Gyuto 240mm from Moritaka
  • Moritaka Ishime Gyuto 240mm from Moritaka
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Moritaka Ishime Gyuto 240mm

Moritaka Ishime Gyuto 240mm

$354.00 CAD
$354.00 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.
Une belle ligne pour ceux qui recherchent un morceau d'histoire fait main. Il n'y en a pas deux identiques, attendez-vous à des variations et à des imperfections visuelles. Le wabi-sabi soutenu par près de 750 ans d'expérience.

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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 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 mesurant entre 210 mm et 270 mm de long.

À propos de Moritaka Ishime - Moritaka Hamono a été fondé en 1293 et produit des lames de haute qualité depuis 31 générations. Je pense qu'ils savent ce qu'ils font maintenant. Il y a cinq générations, la famille est passée à la production exclusive de Hocho (couteaux de cuisine). Les couteaux fabriqués par la famille Moritaka ont une véritable élégance et beauté. Cette série de couteaux est réputée pour sa finesse qui se traduit par un tranchant fantastique. Cette finition est connue sous le nom d'Ishime, Surface Rocheuse, et n'était pas utilisée sur les couteaux de cuisine avant cette série. Cette série est exclusive à Knifewear.


Shape Gyuto
Maintenance Level
Blade Length 240 mm |
Blade Height 49 mm
Thickness 3 mm
Weight 175 g
Steel Type Aogami #2 (Blue Carbon Steel) Avec revêtement en acier au carbone
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais - Octogone Noyer Manche en pakkawood noir
Knife Line Moritaka Ishimé
Made in Kumamoto, Japon

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

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 mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

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 travel case. 

• A 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, keep the edge from touching anything else. 


SKU: MOI240GY-WO

Expédition et retours

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Overall rating: 4.9259257 / 5 from 27 reviews.

AI Generated Review Summary

The Moritaka Ishime Gyuto 240mm chef knife is praised for its exceptional sharpness, precision, and beauty. With a rich history dating back to 1293, Moritaka Hamono has crafted a knife that is both functional and aesthetically pleasing for both home and professional cooks.

Summary topics

  • Feel: 16%
  • Overall Quality: 57%

Review topics: ["finish","looks","balance","handle","feels","knife","blade","gyuto","portion","grind"].

Review highlights

  • "Great sharp knife with ideal balance and length to slice most ingredients you'd come across." — Martin B.
  • "Light enough for long use, but heavy enough to feel durable and tough and very well balanced." — Mark P.
  • "The gyuto has a fairly flat profile, good for push/pull cuts, and the slightly thicker grind is hefty and feels robust." — Bryce J.

Reviews

Must have this

"Love the knife’s sharpness and fit n finish"

— Mariano G. (5/5)

Absolute Perfection

"I have been waiting for a long time to purchase my first Japanese Kitchen Knife and WOW did I pick a good one as a gift to myself to honour some of the milestones I set and crushed for myself. Every time I slice something I smile. I’m pretty sure I am hooked now. It is hard to use my other knives now."

— Derek H. (5/5)

Great but get Knifewear to thin it for you

"Five year review. I have this in 240mm with the older style right-handed D handle. I had it thinned recently, which I highly recommend, as it's quite wedgy otherwise (look at the blade profile pic) which practically made this a different knife --it's a beast now compared to before. It has held up. It can be reactive. Forcing a patina early helped. Feels good in the hand but mildly difficult to get a good rocking cut until I got the hang of of it. Easy to raise a burr when sharpening compared to my VG10/Ginsan knives. Five years in, still a workhorse."

— Mat (5/5)

Well Crafted & Excellent Service

"My second Moritaka Ishime, and it’s a great pairing with their kamagata. The gyuto has a fairly flat profile, good for push/pull cuts, and the slightly thicker grind is hefty and feels robust. Knifewear staff were kind enough to ship the model with the best handle alignment, as requested."

— Bryce J. (5/5)

Moritaka ishime gyuto 240 mm

"Best knife for the value cuts like butter"

— Mervin S. (5/5)

Fantastic

"The Best knife"

— Maksim A. (5/5)

Love it!

"I picked this knife up at the 240mm Gyuto sale in November and I love it. I've had some time to get used to it and cook over the holidays and it is absolutely wonderful. It is my first Japanese knife and my first non-stainless steel knife, and I'm having a great time learning how to properly care for it and feeling the differences. It is very comfortable to use. Light enough for long use, but heavy enough to feel durable and tough and very well balanced. I'm still getting used to the length of the blade, but it has come in handy on a number of occasions while slicing and chopping larger veggies."

— Mark P. (5/5)

Stunning

"Grabbed this beautiful knife as a gift for my father. I opened the box, had a peak and couldn’t stop thinking about its craftsmanship all day. Will definitely get one for myself in the future!"

— Isaiah R. (5/5)

Yes, love it

"Very good been using it a lot and have know bought 2 other japenese knives as well"

— Tobias J. (5/5)

Love my gyuto

"I love my gyuto. I’m super happy. I’m a chef and I enjoy it every day. Extremely sharp and light"

— Javier G. (5/5)

Q&A

Do rhe Moritaka Ishime knives have the same welded, stainless tangs as the regular Moritaka knives?
Hi Richardo, they do! All the Moritaka knives have a stainless steel tang these days. It just makes any issues you could have with water in the handle, less of a problem. - Ellie
In some of the photos, there appears to be an octagonal handle and in others it seems to be smooth and rounded to an oval shape. I’m just wondering which handle this knife comes with? I prefer the octagonal shape so the distinction makes a big difference for me.
The Moritaka Ishime knives use to come with an american cherry handle that was round. There might still be some floating around but we only get them in now with the Octagon Walnut Black Pakkawood Collar that is shown in the photos of the Gyuto 240mm
What does the octagonal walnut look like?
Our photographer is working on getting new photos for each of the Moritaka Ishime but you can check out the new handle on the knife below: https://knifewear.com/products/moritaka-ishime-kiritsuke-240mm?variant=39295645810862

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