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  • Munetoshi Shirogami Migaki Gyuto 210mm from Munetoshi Hamono
  • Munetoshi Shirogami Migaki Gyuto 210mm from Munetoshi Hamono
  • Munetoshi Shirogami Migaki Gyuto 210mm from Munetoshi Hamono
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Munetoshi Shirogami Migaki Gyuto 210mm

Munetoshi Shirogami Migaki Gyuto 210mm

$251.00 CAD
$251.00 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 Munetoshi - 

Koichi Tsurumaki-san est né dans une famille de forgerons, la troisième génération de Tsurumaki spécialisée dans la forge de faucilles. Comme le veut la tradition, il a commencé à travailler avec son père à l'âge de 16 ans, mais près d'un demi-siècle plus tard, il a commencé à fabriquer des couteaux de cuisine ! En tant qu'artisan spécialisé dans les lames fines, appelées Usamono à Sanjo, il était bien équipé en compétences et en machines pour forger des lames de cuisine.

Fidèle aux méthodes et matériaux éprouvés, Munetoshi forge ses lames à partir de Shirogami, connu sous le nom d'acier au carbone blanc. J'utilise des couteaux fabriqués dans cet acier depuis deux décennies, et cela me coupe toujours le souffle chaque fois que je coupe avec. Il devient aussi tranchant qu'un rasoir, traversant la viande et les légumes sans effort. Tsurumaki-san a donné à ces lames une finition et un manche impeccables, laissant la lame parler d'elle-même quand il est temps de couper. Il n'a que mon respect parce que ces couteaux coupent comme des fous.

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 viande et « gyuto » se traduit même par « épée de vache ». Si vous voulez un couteau pour tout faire, c'est celui-ci. La lame plus longue donne généralement à la lame un équilibre avant qui lui permet de travailler pour vous. Bien que la lame soit idéalement glissée vers l'avant ou l'arrière pendant la coupe, ils sont également excellents pour les personnes qui préfèrent "basculer" leur couteau pendant la coupe.

 

Shape Gyuto
Maintenance Level
Blade Length 210 mm |
Blade Height 50 mm
Thickness 4,2 mm
Weight 176 g
Steel Type Shirogami #2 (White Carbon Steel) Avec revêtement en acier au carbone
Dureté Rockwell 61-63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Forme en D Magnolia Collier en corne de buffle
Knife Line Munetoshi Shirogami
Sharpener Koichi Tsurumaki
Sharpened in Tsubame-Sanjo, Niigata, Japan

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.


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: MUNW2MI210GY

Expédition et retours

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Overall rating: 4.6 / 5 from 10 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["weight","staff","handle","knife","tool","rust"].

Review highlights

Reviews

A Trusty Weapon

"Incredibly sturdy, incredibly slicy and smooth (especially considering the thickness) and a beautiful tool. Performed really well out of the box. Super sharp, no thinning needed at all. Patina gets super pretty super quick and rust hasn't been an issue at all, and I've abused it. Don't love the handle, and definetely reccomend getting a replacement if you have a lefty in your household. Fit and finish are lacking, as expected, but improvements can easily be made at home. (Spine and choild polish should be easy). Overall, feel like I found a gem here, especially for the price. Looks like a knife a bit cheaper than this, performs like one much much more exspensive."

— Nicholas R. (4/5)

Amazing knife, a little fragile

"I work as a chef in a professional kitchen. Bought this gyuto as my daily workhorse. Very comfortable handle. Great balance and weight to it. Very nice edge. Only downfall is that the tip is very fragile. Through a couple of days of prep it was chipped away."

— Sepehr A. (4/5)

Great value for a handmade, well-performing almost-laser

"This gyuto glides! The convex grind and taper from heel to tip makes for a really nice smoothness, even if it's not crazy thin behind the edge. It's started to patina very quickly."

— Mike D. (5/5)

Good workhorse

"Even tho its carbon steel it doesnt feel fragile and its pretty light"

— Frederico V. (5/5)

Not happy to write this review

"The review's title is because I genuinely enjoy going into the Vancouver Knifewear store and of the seven knives I've purchased, this is the only one that hasn't pleased me. Firstly, the knife has a slight bend in the top two inches of the blade. While this doesn't really affect its performance, it is a disappointment. As well, the knife rusts almost immediately--I used Barkeeper's Friend on it three times in the last week and I do not let my knives sit around in damp conditions. But, while I might make a salad and wash my other knives when I was completely done, with this one I'm washing and drying between vegetables. To be fair, the description of the knife did contain the warning that it was "rust prone," as have some of the others which I've purchased, but this one seems quite different from the others. As well, the handle has changed dramatically over about a two week period, drying out considerably. I will address this with a food friendly lubricant."

— Michael N. (3/5)

Great knife and great staff

"Fantastically sharp, light, and a pleasure to use. Has started to develop a nice patina after a bit of use that gives the blade a cool look and great character. The staff stayed past closing to sell me this knife and were excited to show me photos of their recent trip to Japan buying knives. Truly above and beyond."

— Cole M. (5/5)

Simply amazing.

"Just wow, you can feel how much it differs from any commercial knife."

— Raoui A. (5/5)

My First. . .

". . . . Japanese knife, that is :) Loving it so far!"

— Kenneth F. (5/5)

Buy small forge tools!!!!

"Cat sold me this beautiful knife. Great story behind the smith and his work to boot. This tool shows oxidation easily and builds patina very quick. It has enough weight to inspire confidence, but is balanced enough for fine and speed work. Slightly thicker on the spine of the blade which takes a bit of getting used to initially. 100% satisfied with the knife, Knifewear, and the staff. I will continue to shop here and add to my tools."

— Tyler H. (5/5)

got this for my partner, I never have to slice veggies again.

"Gorgeous knife, handle is comfy for him and he is left handed. Works great, every vegetable now has a paper thin option. Cutting meat is “not annoying anymore wow”"

— Kirra K. (5/5)

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