Couteaux Gyuto

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€ €
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Longueur des cordes, mm
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Acier
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Gyuto Japanese kitchen knife Sukenari Slender S-6412 27cm
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Gyuto Couteau Japonais Sukenari Slender 27cm S-6412
Kiritsuke Gyuto knife Sukenari Slender S-6412 with 27 cm blade. The blade is made of powder steel Damascus SG-2. Heat-treated to 63-64 HRC, the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari japanese knife is not allowed to wash in dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese knives bones and meat with bones, coconuts and other nuts, other hard products.
523,39 €

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Gyuto Couteau Japonais Matsubara Hamono Aogami KT-205 24cm
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Gyuto Couteau Japonais Matsubara Hamono Aogami 24cm KT-205
Couteau de chef conçu par le maître artisan Katsuto Tanaka, fabricant de couteaux sous la marque Matsubara Hamono. La lame de 24 cm est composée de trois couches. Le cœur est en acier Aogami n°2 Blue Paper. Le manche traditionnel japonais Wa est octogonal et en noyer. Ce couteau ne passe pas au lave-vaisselle. Il est livré dans un coffret griffé.
211,16 €

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Gyuto Couteau Japonais Yu Kurosaki VG10 Forged Color Damascus ZVCD-240CHR 24cm
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Gyuto Couteau Japonais Yu Kurosaki VG10 Forged Color Damascus 24cm ZVCD-240CHR
This Gyuto kitchen knife handcrafted by the Japanese craftsman Yu Kurosaki. The blade length is 24 cm. High quality materials and age old forging techniques combine to create a knife with an extremely sharp edge that will hold up throughout use. Crafted with a beautiful design using core steel VG10 forged colored damascus (polished). Handle is made of padouk. 
346,77 €

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Gyuto Couteau Japonais Yu Kurosaki Shizuku R2 Keyaki ZR-210CH 21cm
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Gyuto Couteau Japonais Yu Kurosaki Shizuku R2 Keyaki 21cm ZR-210CH
Couteau de chef gyuto Yu Kurosaki Shizuku avec lame de 210 mm. Cette série Yu Kurosaki est dotée de lames au fini tsuchime R2. La poignée octogonale est en bois keyaki. Laver et sécher avec une éponge douce et ranger en toute sécurité après utilisation. Évitez de couper dans les os, les aliments surgelés, les noyaux de fruits durs. Surface de coupe recommandée: le bois, les planches caoutchoutées et les composites haut de gamme, ainsi que les plastiques de qualité tels que le polyéthylène constituent des surfaces de coupe acceptables et aideront à protéger et à prolonger le tranchant du couteau. Évitez le verre, le métal, les comptoirs et autres surfaces rigides qui ne pardonnent pas. Yu Kurosaki travaille dans le village de couteaux de Takefu.
294,35 €

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Gyuto Couteau Japonais Yoshimi Kato SG2 D-1605 21cm
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Gyuto Couteau Japonais Yoshimi Kato SG2 21cm D-1605
Couteau de chef japonais fabriqué à la main par le forgeron Yoshimi Kato. Le Gyuto est la version japonaise du couteau de chef occidental classique. Les couteaux de chef japonais sont réputés pour leur lame légère et fine, qui conserve un tranchant long. La lame est en acier SG2, finition Nashiji. Longueur de la lame : 210 mm. Manche en palissandre. Ne pas tenter de couper, frapper ou hacher des produits congelés ou des os. La lame pourrait s'ébrécher ou se casser. Laver à la main à l'eau tiède et sécher avec une serviette.
233,06 €

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Gyuto Couteau Japonais Yoshimi Kato Black Nickel Damascus D-612 21cm
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Gyuto Couteau Japonais Yoshimi Kato Black Nickel Damascus 21cm D-612
Japanese chef knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade VG-10 Nickel Damascus, 65 layers with VG-10 core. Blade length 210 mm. Handle - red pakkawood. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
237,90 €

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Gyuto Couteau Japonais Ittetsu Shirogami IW1187 18cm
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Gyuto Couteau Japonais Ittetsu Shirogami 18cm IW1187
Japanese chef knife gyuto Ittetsu with 18 cm blade. Blade is made of Shirogami Iron Clad steel. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry. The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef.
123,39 €

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Gyuto Couteau Japonais Tojiro OBORO F-1313 20cm
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Gyuto Couteau Japonais Tojiro OBORO 20cm F-1313
New! Tojiro OBORO Gyuto F-1313 chef´s knife with 200 mm blade. The new Tojiro OBORO series is suitable for both professional and home use. Not only practical, it is design wise superior and unique. Black and white pattern inspires image of traditional Japanese ink wash painting. Selected most popular five items are available. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Its convex ground blade holds the edge longer, durable, and easy to re-sharpen. Handle is linen micarta which is durable, corrosion resistance, and strong against degradation over time. Its round shape perfectly fits in your hand. Weight of Tojiro OBORO Gyuto F-1313 is 170 g.
Please, use your Tojiro knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
116,94 €

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Gyuto Couteau Japonais Daisuke Nishida Shirogami DN-11213 21cm
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Gyuto Couteau Japonais Daisuke Nishida Shirogami 21cm DN-11213
Japanese chef knife gyuto is handmade by Daisuke Nishida. Blade length 210 mm. Blade of this chef knife is made of Shirogami carbon steel. The whole is complemented by a handle made  of cherry wood  finished  with a plastic cap. The structure is extremely light and the D-shaped  handle perfectly fits the hand. Weight is 203 g. This  knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by Japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Daisuke Nishida knives due to hand-made may slightly differ from the pictures and dimensions shown. 
152,42 €

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Gyuto Couteau Japonais Ryusen Hamono Blazen Wa BZ-405 18cm
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Gyuto Couteau Japonais Ryusen Hamono Blazen Wa 18cm BZ-405
Ryusen Hamono Blazen Wa chef knife with 18 cm blade and perfectly redesigned Japanese octagonal handle. Blazen series are constructed out of a core of SG-2, sandwiched between 2 layers of stainless steel. The beautiful lines of damascus steel on the blade end up in a higher positioned Nashiji finish. Esthetically intriguing and in combination with the thin blade, it also provides little resistance while cutting. The combination of handle, weight, balance and the extremely thin and sharp cutting edge give tremendous comfort while cutting.
250,00 €

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Gyuto Couteau Japonais Ryusen Hamono BU-305 18cm
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Gyuto Couteau Japonais Ryusen Hamono 18cm BU-305
Japanese chef knife Ryusen Hamono Bonten Unryu Wa with 18 cm blade. The Bonten Unryu is one of the signature lines by Ryusen. It is considered as one of the best VG10 line by any Japanese maker, because of its unmatched artistics and more importantly, their VG10 blades are hande forged one-by-one. The blade of the Unryu wa series, is constructed identical as the western handle Unryu series.It has a core of VG-10, with 63 layers of stainless damascus steel. The blade is relatively thin, with a medium / light weight, but not as thin as a laser. Due to the classic Japanese perfectly shaped octagonal handle, it is easy to control and effortlessly will do exactly what it is made for cutting perfectly. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Gyuto  knife goes in black gift box.
217,74 €

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Gyuto Couteau Japonais Ryusen Hamono Bonten Unryu BU-303 24cm
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Gyuto Couteau Japonais Ryusen Hamono Bonten Unryu 24cm BU-303
The Bonten Unryu is one of the signature lines by Ryusen. It is considered as one of the best VG10 line by any Japanese maker, because of its unmatched artistics and more importantly, their VG10 blades are hande forged one-by-one. The blade of the Unryu wa series, is constructed identical as the western handle Unryu series. It has a core of VG-10, with 63 layers of stainless damascus steel. The blade is relatively thin, with a medium / light weight, but not as thin as a laser. Due to the classic Japanese perfectly shaped octagonal handle, it is easy to control and effortlessly will do exactly what it is made for cutting perfectly. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Gyuto  knife goes in black gift box.
290,32 €

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Gyuto Japanese kitchen knife Mcusta Classic Damascus HKC-3005D 21cm - 1
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Gyuto Couteau Japonais Mcusta Zanmai Classic Damascus 21cm HKC-3005D
Mcusta Zanmai Classic Gyuto, 21cm. The gyuto is a Japanese designed chef’s knife. Like the familiar western styled chef’s knife, gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. The blade of Mcusta Zanmai Classic gyuto knife is coated with 33 layers of Damascus steel and has a VG-10 core. The handle is made from Corian, a composite material that consists of 2/3 natural minerals and 1/3 acrylic with pigment. Blade length: 21 cm
149,19 €

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Gyuto Japanese kitchen knife Mcusta Coreless Aranami ZUA-1005C 21cm - 1
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Gyuto Couteau Japonais Mcusta Zanmai Coreless Aranami 21cm ZUA-1005C
Mcusta Zanmai  “coreless steel” series Gyuto chef knife with 21 cm blade. VG-10 and VG-2 are laminated together like Damascus steel. Literally there is no core of the steel, that's why this Mcusta kitchen knife series called "coreless". Also the blade patterns are remarkably clearer than on Damascus steel. Mcusta use  “ocean wave” motif which came from a traditional Japanese painting. Handle of Mcusta Zanmai Coreless Aranami Gyuto is made of red pakka wood with a bolster and bottom cap. Mosaic pin on handle and bottom cap. Each knife Mcusta Zanmai Ultimate Coreless Aranami goes in wooden box.
306,45 €

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Gyuto Couteau Japonais Gihei Hamono Aogami 2 GH-404 21cm
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Gyuto Couteau Japonais Gihei Hamono Aogami 2 21cm GH-404
Japanese chef knife gyuto by Gihei Hamono. Blade 21 cm is made of Aogami 2 steel. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono gyuto knife has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
209,68 €

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Gyuto Couteau Japonais Ryusen Hamono PV101 24cm
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Gyuto Couteau Japonais Ryusen Hamono 24cm PV101
High quality chef knife Ryusen Hamono Prever with 24 cm blade. The Prever series has a core of VG-10, between 62 layers of stainless steel. The blade is thin and the knife is light in weight. This Ryusen Hamono Prever Chef knife has a handle of walnut. The combination of weight, balance, extremely thin and sharp cutting edge provide a huge comfort during the cut. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Prever Chef knife goes in black gift box.
321,77 €

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Gyuto Couteau Japonais Ryusen Hamono Tanganryu TG-502 21cm
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Gyuto Couteau Japonais Ryusen Hamono Tanganryu 21cm TG-502
Winner of the 2016 Good Design Award, the Tanganryu series are for both professional chef and home cook, top line of Ryusen Hamono, having feature of hammered patterns.  The mirror polished "Tsuchime" patterns are contrasted with the blasted Damascus patterns. The beautiful combination of whole hammered and layered pattern blade will make you enjoy cooking much more even by looking.  The core of blade is Cobalt VG-10 steel and 32-layered by stainless steel. Therefore the blade is super hard yet hard to get rust and the cutting edge is amazingly fine.
The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge.  The handle is longer than the standard one, and is developed so that you can safely do fine slicing by holding it at the end closest to you, and you can also use it to chop by holding it in the middle.
274,18 €

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Couteau Japonais Kunio Masutani VG-1 Damascus Walnut M-2762 18cm
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Couteau Japonais Kunio Masutani VG-1 Damascus Walnut 18cm M-2762
Kunio Masutani chef knife with 18 cm blade. The very sharp, rustproof blades are ground on both sides and consist of a Damascus steel construction with a robust VG-1 core with a hardness of 60HRC. The octagon-shaped handle is made of walnut wood and is equipped with a clamp made of pakka wood. Not allowed to wash in dishwasher.
120,97 €

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Gyuto Couteau Japonais Teruyasu Fujiwara TF2308 21cm
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Gyuto Couteau Japonais Teruyasu Fujiwara 21cm TF2308
Japanese chef knife gyuto with 210 mm blade. Handmade by mr. Teruyasu Fujiwara.  The Gyuto is the Japanese version of the classic Western Chef's knife. The difference is that the gyuto's blade is thinner and holds a sharper edge.  Blade is made of Shirogami 1 stell with stainless steel clad. Handle: pakka wood. Hand wash with warm water and towel dry. 
321,77 €

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Gyuto Japanese kitchen knife Miyabi 5000MCD 34373-201-0 20cm - 1
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Gyuto Couteau Japonais Miyabi 5000MCD 20cm 34373-201-0
Zwilling Miyabi 5000MCD Gyutoh, 20cm. The knives in the MIYABI 5000MCD series combine functionality with good looks in a supremely harmonious way. Since time immemorial, aesthetics have played a key role in Japanese cuisine. The look of a dish and the way it is presented on the plate are just as much a part of the pleasure as its taste and aroma. In the kitchen Japanese chefs are just as demanding where aesthetics are concerned as they over functionality. The MIYABI 5000MCD series of knives provides professionals and ambitious hobby chefs with a set of precision tools that combine perfect functionality and ergonomics with unique design. - Blade core of extremely hard MicroCarbide MC63 powder steel embedded in 100 layers of steel. - CRYODUR® blade, hardened using a specially developed process (including ice-hardening at –196°C) that guarantees extreme hardness. - Symmetrical blade with ultra-sharp Honbazuke honing. - Thin, stable blade with authentic Japanese blade profile: symmetrical cutting edge with 19° angle - Traditional “D” handle of Masur birch for perfect balance, optimum control and tireless cutting. There are only best kitchen knives in MyGoodKnife’s range.
345,97 €

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Gyuto Couteau Japonais Miyabi MIZU 32911-201-0 20cm
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Gyuto Couteau Japonais Miyabi MIZU 20cm 32911-201-0
Miyabi MIZU 5000MCT Gyutoh Japanese chef´s knife with its measuring 20 cm in length is suitable for cutting and separating fish and meat. Its pointed tip and sturdy enable clean cuts to be made. This series 5000MCT has a core of MC 63, microcarbide powder steel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
225,00 €

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Gyuto Couteau Japonais Miyabi MIZU 32911-241-0 24cm
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Gyuto Couteau Japonais Miyabi MIZU 24cm 32911-241-0
Miyabi MIZU 5000MCT Gyutoh Japanese chef´s knife with its measuring 24 cm in length is suitable for cutting and separating fish, meat and vegetables. Its pointed tip and sturdy enable clean cuts to be made. This series 5000MCT has a core of MC 63, microcarbide powder steel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
241,13 €

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Gyuto Couteau Japonais Yoshimi Kato Black Nickel VG-10 D-1906 24cm
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Gyuto Couteau Japonais Yoshimi Kato Black Nickel VG-10 24cm D-1906
Couteau de chef japonais gyuto forgé à la main par Yoshimi Kato, artisan traditionnel certifié à Takefu, préfecture de Fukui au Japon. Lame VG - 10 Nickel Damas. Longueur de la lame 240 mm. Manche-palissandre. N'essayez pas de couper, de frapper ou de hacher des produits congelés ou des os. La lame peut s'écailler ou se casser. Laver à la main à l'eau tiède et sécher avec une serviette.
258,06 €

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Gyuto Japanese kitchen knife Seki Kanetsugu 9006 23cm - 1
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Gyuto Couteau Japonais Seki Kanetsugu Saiun 23cm 9006
Famous Cobalt VG-10 Steel core forge-layered with Damascus Stainless steel blade. (Total 33 layers, HRC60 to 61). Beautiful Damascus pattern blade enhanced with elegant wood-grain and round shaped Black Linen Micarta Handle, This is a very durable and shrinkage proof Micarta material imported from Spain.
150,81 €

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