• ICHIGO Haku Gyuto 240mm, a Japanese chef's knife, features a high-carbon Damascus-patterned blade and a light wooden octagonal handle, ideal for versatile kitchen tasks like slicing and dicing.
  • ICHIGO Haku Gyuto 240mm features a Damascus steel blade with a raindrop motif, paired with a light wooden handle, embodying elegance and precision in Japanese knife craftsmanship.
  • ICHIGO Haku Gyuto 240mm stands vertically, showcasing its thin metal blade and light wooden handle, set against a softly blurred blue background, embodying precision and elegance for culinary enthusiasts.
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ICHIGO Haku Gyuto 240mm

ICHIGO Haku Gyuto 240mm

$385.00 CAD
$385.00 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.
A knife you can put through the paces. A fantastic option for anyone who wants the long-lasting edge of SG2 without being too delicate.

Owned & Operated in Canada Ships from Calgary
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À propos d'ICHIGO ICHIE - En tant que marque de couteaux, Ichigo Ichie a deux moitiés : Ichigo, qui signifie durée de vie, et Ichie, rencontre unique. Les Ichigo sont des couteaux que nous prévoyons de garder pendant des années, dont vous pouvez lentement constituer un ensemble ou revenir à vos favoris pour offrir des cadeaux à vos proches. Les Ichie sont des couteaux que nous aimons profondément, mais qui pourraient ne pas rester éternellement dans nos magasins. Comme un excellent sachet de thé ou une bonne bouteille de whisky, nous les savourerons tant qu'ils seront là.

Je l'ai dit une fois, je le répéterai un million de fois : J'ADORE les couteaux voyants, fins, légers, fabriqués à partir d'acier super performant. C'est la lame de mes rêves. Les meilleurs couteaux vous donnent envie de passer des heures à couper des légumes, et je pourrais couper avec celui-ci toute la journée. De plus, ils ont associé la lame légère comme une plume à un manche en bois léger de style « wa » (japonais), de sorte que l'ensemble est facile à manier. Dix sur dix !

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 préférence pour 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 à domicile ou professionnel, nous recommandons un Gyuto mesurant entre 210 mm et 270 mm de long.

Shape Gyuto
Blade Length 240 mm |
Blade Height 52,1 mm
Thickness 2,3 mm
Weight 160 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec bardage en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Olive -
Knife Line ICHIGO Haku
Brand Ichigo Ichie
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. 


SKU: ICHIGOSHIRO240GY

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?
No worries, we've got you sorted. Head over to https://knifewear.live/returns and follow the prompts. 

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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Indepth on the ICHIGO Haku Gyuto 240mm

  • ICHIGO Haku Gyuto 240mm, a Japanese chef's knife, features a high-carbon Damascus-patterned blade and a light wooden octagonal handle, ideal for versatile kitchen tasks like slicing and dicing.

    Gyuto

    Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat-cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it.

  • ICHIGO Haku Santoku 180mm knife on a blue cloth, featuring a wavy Damascus steel blade with tsuchime texture and Japanese characters, paired with a light wooden handle, ideal for versatile kitchen tasks.

    ICHIGO Haku

    A knife you can put through the paces. A fantastic option for anyone who wants the long-lasting edge of SG2 without being too delicate.
    Explore the whole knife line  

  • Ichigo Ichie - Knife Brand

    As a knife brand, Ichigo Ichie has two halves: Ichigo, meaning lifetime, and Ichie, one-time encounter. Ichigo are knives that we expect will stick around for years, that you can slowly build a set from or return to favourites to get gifts for loved ones. Ichie are knives that we love dearly, but may not stick around in our shops forever. Like a bag of excellent tea or a fine bottle of whiskey, we’ll savour them while they’re around.
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  • Great Customer Service
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  • Ships From Calgary
  • Owner & Operated in Canada

Overall rating: 2.0 / 5 from 1 reviews.

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No comfortable pinch grip for me.

"On paper this knife is excellent. It has a thin blade, high hardness, sharp, little extra length. It's very light, it has an elegant pattern, the list goes on. When I first received this knife and I was in awe of its size and effervescent with my choice. Its shape, extra large handle, lightness for how long it was - I really couldn't believe what I was handling. And it's really unfortunate that it's just not panned out like it appeared. The main issue is comfort. Putting my hand on this knife after three months of running it 2-3 times a week, I just find it unpleasant to hold. The spine is very thin and is rounded but not as much as I would like and so it kind of digs into my index finger that wraps over the top and I have a callous there that really can only be from this knife even though I barely used it compared to how often I use other knives in my collection. The choil has part of the Damascus pattern that hasn't been fully smoothed off and so there's like a snag in it that catches the fingers that go too close to the bottom of my choil. They're all kind of crowded there anyways because the the tang being as tall as it is, the handle being as thick as it is, and how stuffed into the handle the knife is (short tang?) all kind of contribute to a knife that's just impossible to hold comfortably in the pinch grip. I've shifted my long fingers from one octagonal face to another, tried one finger, two fingers, three fingers up the knife. Pinched the tang, the highest point on the blade I could. I tried many things. There just isn’t a way to use this for an extended session without a lot of rubbing, etc. Ultimately I decided to move this knife to storage because it was just causing me stress to have it among my collection and have to maintain it and kind of baby it compared to my cheap stainless collection, and I would honestly rather use my Mercer Culinary Chef knife than this one. Maybe one day when I have hours to put into smoothing it out and I find somebody to shorten the tang and put a new handle on, it will be a good knife for me. The steel is quality, most of the geometry is great. But it's going to sit in storage and collect dust while I use much cheaper knives for now."

— Cam (2/5)

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