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Shiki


SHIKI R-2 Clad "SR2-6" Gyuto 240mm (9.4 Inch, Quince Burl Wood Handle)

Availability: Normally ships the same day


Currently, Mr. Masui (74 years old) is producing his knives all by himself. He has had a long knife making career, yet he still has an active spirit of craftsmanship and creativity. He has decided to make knives for rest of the life, utilizing his own original ideas and knowledge of knife making techniques. He is also making a special effort to pay extra attention to each of the manufacturing process and steps.

Each one of Mr Masui’s knives is designed and handcrafted entirely using his own creative mind and spirit. 

SHIKI R-2 Clad Gyuto 240mm. R-2 core (HRc. 62) and outer layers of stainless steel.

The hand-contoured handle is made with African Ebony Wood and has a durable stainless steel bolster with Tricolore color (Red/Green/Blue) Fiber Spacers.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Knife Model: SHIKI R-2 Clad SR2-4 Gyuto 240mm

Blade Material: R-2 Clad

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: African Ebonywood Handle with Stainless Steel Bolster

Saya Included: No.

 

Gyuto 240mm (9.4")
Cutting edge length: 237mm
Total Length: 360mm
Blade Thickness: 2.2mm
Blade Width: 47mm
Handle Length: 116mm
Total Weight: 206g

 

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

 

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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