Gyuto 210 mm, SHIGEKI TANAKA SG2 Damascus Gyuto
For those who want one knife for most things: meat, fish and vegetables.
You have another variant of this item in your wishlist.
Goes with the knife
Choose options
You have another variant of this item in your wishlist.
Description
Gyuto (chef's knife), 210 mm, from Shigeki Tanaka, a fourth-generation smith in Miki, Hyogo. The gyuto is the knife for most jobs: meat, fish and vegetables.
The blade is SG2 (R2), a stainless powder steel, with a Damascus pattern. The handle is Japanese (wa) in ebony with white buffalo horn. The edge is sharpened 50/50.
SG2 is easy to look after: wash by hand and wipe dry. We sharpen it in the workshop when it needs it.
Shigeki Tanaka · Miki, Hyogo‑prefekturet
Shigeki Tanaka is a Japanese knife maker from Miki in Hyogo Prefecture who makes hand-forged kitchen knives in the traditional way.
All knives from Shigeki TanakaSpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Miki, Hyogo
- Steel
- R2/SG2, powder steel (hsps)
- Blade length
- 210 mm
- Handle
- Ebony with white buffalo horn
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- SHTA-SG2-210G
- Weight
- 161 g
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: R2/SG2
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
Similar knives
