• Yoshimi Kato SG2 Minamo Gyuto 240mm from Yoshimi Kato
  • Yoshimi Kato SG2 Minamo Gyuto 240mm from Yoshimi Kato
  • Yoshimi Kato SG2 Minamo Gyuto 240mm from Yoshimi Kato
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Yoshimi Kato SG2 Noir Damas Gyuto 210mm

Yoshimi Kato SG2 Noir Damas Gyuto 210mm

$679.00 CAD
$679.00 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 la forme - Inspiré par le profil d'un couteau de chef européen traditionnel, les Gyutos sont un couteau polyvalent avec un léger biais pour couper la viande. « Gyuto » se traduit par « épée de vache ». Si vous voulez qu'un seul couteau fasse tout, c'est celui-là. À partir de 180 mm, Gyutos peut atteindre les 370 mm ridiculement longs (et impressionnants). Pour le cuisinier à domicile ou professionnel, nous recommandons un Gyuto qui mesure entre 210 mm et 270 mm de long.

À propos de Yoshimi Kato - Les deuxièmes carrières sont souvent les meilleures. Je connais un chef brûlé, par exemple, qui possède maintenant quelques boutiques de couteaux. Ensuite, il y a Yoshimi Kato, qui a quitté son poste de chef de projet dans une entreprise de construction pour devenir forgeron après avoir épousé la fille de Hiroshi Kato.
Il faut 10 à 15 ans aux apprentis normaux pour devenir des pros, mais Kato san l'a fait en seulement 5 ans et dirige maintenant le spectacle. Il forge la plupart des couteaux Masakage Kiri, Yuki et Koishi qui étaient autrefois le domaine de son beau-père. Yoshimi san apporte également un niveau particulier de professionnalisme et de soin aux commandes de ses clients, en vérifiant la qualité de chaque lame une fois terminée.

Shape Gyuto
Maintenance Level
Blade Length 240 mm |
Blade Height 51 mm
Thickness 2,2 mm
Weight 172 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec un revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de Wa (Japonais) -
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, 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.


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: YKATSG2MINAMO240GY

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?
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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 1 reviews.

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Amazing

"Not as "lasery" as a Shibata or thick as some workhorse knives. I find it the perfect blend between the two. Glides through food like a laser, yet sturdy enough with a bit of heft. Stainless steel somi don't need to worry when I have to walk away for a bit to handle something. Plus, the colour combo with the red ferrule really makes the knife pop."

— Kevin S. (5/5)

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