• Yoshimi Kato SG2 Black Damascus Gyuto 210mm from Yoshimi Kato
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Yoshimi Kato SG2 Noir Damas Gyuto 210mm

Yoshimi Kato SG2 Noir Damas Gyuto 210mm

$611.00 CAD
$611.00 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 Yoshimi Kato - Les deuxièmes carrières sont souvent les meilleures. Je connais un chef épuisé, par exemple, qui possède aujourd'hui quelques magasins de couteaux. Il y a aussi 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.
Normalement, il faut aux apprentis 10 à 15 ans pour devenir des professionnels, mais Kato-san y est parvenu en seulement 5 ans, et dirige maintenant l'entreprise. Il forge la plupart des couteaux Masakage Kiri, Yuki et Koishi qui étaient autrefois le domaine de son beau-père. Kato-san apporte également un niveau de professionnalisme et d'attention très spécial aux commandes de ses clients, s'assurant que chaque lame finie répond pleinement à ses normes de qualité exigeantes.

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 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 amateur 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 46,7 mm
Thickness 1,7 mm
Weight 148 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec un habillage en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) -
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: GSYKATSG2BDRR210GY

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Overall rating: 5.0 / 5 from 7 reviews.

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Review topics: ["knife","addition"].

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Reviews

I love this knife

"first of all, incredibly easy and friendly buying experience with Knifewear, A+ for you guys. The knife is exactly as described, strong, lithe, sharp and just a joy to use. Also lovely to look at. It brings joy."

— Gerard C. (5/5)

Great customer service!

"I ordered this knife at 8:00 on opening day of the garage sale. At 8:02 I had the return email confirming my purchase. At 8:58 am the next morning, I had received my knife. As I was in the process of preparing apples for breakfast, I switched to using my new Gyuto and carved up about a half dozen apples. I was pleased with the edge and the lightness and dexterity of the knife. It’s been a couple of weeks and the knife gets used almost daily. It’s a great addition. Thanks Knifewear. Very pleased with all my purchases."

— Randy H. (5/5)

Amazingly light and sharp blade

"Absolutely stunned at how sharp and light this knife is. I've had it for a good while now, and am so impressed at how easy it is to sharpen and how long it keeps an edge. One of my favourite knifes in my collection. Highly recommended."

— Jeff V. (5/5)

Beautiful piece

"This was my first high end piece of cutlery that I purchased as a gift for my household and it (along with the two other Kato knives I have been able to get my hands on) look just GLORIOUS hanging on my magnetic block. Seeing them every morning when I get coffee is simply wonderful."

— Angelo M. (5/5)

Sharp and Beautiful

"I love this knife. It feels great in the hand. It glides through everything. It's extremely sharp and thin. It also happens to decorate my kitchen beautiful."

— Jean M. (5/5)

A perfect addition to our kitchen collection.

"A very well balanced and easy to use knife. Impeccably crafted, sharp and simple to care for, it is our new go to knife for everything from vegetables to ribs."

— James C. (5/5)

Functional Art

"This is my first handcrafted Japanese knife and I wanted something pretty and functional. The spine and choil are perfectly finished (something I've read which can be an issue on other knives). The Damascus has a sort of matte finish to it, but jumps nicely when some light runs across it. The wa handle is very comfortable, and comes with some nice colouring. The knife has a nice balance too it and is very light coming from full tang European handled knives. I haven't used it as much as I would've like to by know, but I do get excited at every opportunity."

— Derek A. (5/5)

Q&A

Is the spine rounded ?
Hey Phil, The spine on these isn't rounded. I find them to be quite flat. It isn't uncomfortable to use though as it isn't left to be very edgy! Hope this helps, Alex

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