• Haruyuki Goma Gyuto 240mm from Haruyuki
  • Haruyuki Goma Gyuto 240mm from Haruyuki
  • Haruyuki Goma Gyuto 240mm from Haruyuki
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Haruyuki Goma Gyuto 240mm

Haruyuki Goma Gyuto 240mm

€165,00 EUR
€165,00 EUR
Sale Sold out

Shipping calculated at checkout.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
One of our top knives for both new cooks and giving as a gift. The line combines looks, comfort and performance making it really accessible for everyone!

About Haruyuki Goma -  Haruyuki knives are beloved among professionals and home cooks alike for their reliable, high-performance blades. they’re perfect for folks buying their first Japanese knife, and the performance is impressive enough for knife nerds like me to get a thrill from using it!

The Haruyuki Goma is one we’ve had since the early days of Knifewear, and it continues to be a staff and customer favourite. The stainless steel blade is made from a material called VG10, which is super sharp and easy to care for. This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The effect is like waves crashing on a rocky beach under the moonlight. 

Haruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. 

About the Shape - 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. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

Shape Gyuto
Blade Length 240 mm |
Blade Height 50.5 mm
Thickness 2.2 mm / 1.2 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 245 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Pakkawood Metal Bolster -
Knife Line Haruyuki Goma
Brand Haruyuki
Made in Seki, Gifu, Japan

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: HAD240GY

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.mom/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 Haruyuki Goma Gyuto 240mm

  • Haruyuki Goma Gyuto 240mm from Haruyuki

    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.

  • Haruyuki Goma

    Haruyuki Goma

    One of our top knives for both new cooks and giving as a gift. The line combines looks, comfort and performance making it really accessible for everyone!
    Explore the whole knife line  

  • Haruyuki - Knife Brand

    In most of the world, a 'factory-made' knife is made entirely by machines. Not so in Japan. A company like Haruyuki is made of expert crafts people, each one a master of their trade. Despite being known as 'factory-made knives', Haruyuki knives are very much crafted by human hands, each pair responsible for a different step of the process.
Great customer service
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Overall rating: 4.96 / 5 from 25 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["quality","weight","balance","knife","edge","stays","blade","grip"].

Review highlights

Reviews

Gyuto 10inch

"Very sharp"

— Stan C. (5/5)

An outstanding Cow Sword!!

"I took advantage of the Trade In/Trade Up promotion a few weeks ago and grabbed my Cow Sword. My wife spotted the new handle in the drawer and played 20 questions with me, and we both love it. In fact, she's used it more than I have. It's razor sharp, long enough to slice through a large(ish) turkey we had last weekend, but not too big that it can be used for chopping veg. I'm a big fan of the hammered effect and this is quickly becoming a favourite knife for all sorts of duties."

— Chris S. (5/5)

Love it

"I’ve been loving my new gyuto. Unfortunately, now I feel like I need to buy a better cutting board, a saya, honing rods, a petty knife for smaller tasks, etc… but I definitely love my new knife."

— Felipe R. (5/5)

An absolutely wonderful experience. This

"An absolutely wonderful experience. This was a gift. She absolutely loved this night."

— Erick B. (5/5)

Wow!

"I stopped buying pre-sliced anything."

— Ishai B. (5/5)

I love my knife!

"I’ve purchased a couple of knives now that I’m extremely happy with. The customer service is outstanding!"

— Rose-ann N. (5/5)

Haruyuki Gyuto 240 mm

"highly recommend this knife for someone looking to graduate from a beginners skillset to something a bit mode industrial. the edge keeps well and the handle allows for precise and fast knifework."

— Wren D. (5/5)

Great purchase!

"Very nice. Retains edge very well."

— Erin H. (5/5)

A wonderful knife!

"This knife is an absolute pleasure to use, a lovely fit in the hand, sharp and stays sharp and so much better than the poor steel I’ve tolerated for too long. Holds a keen edge that cuts as a top notch knife should!"

— Bill M. (5/5)

great knife

"very happy with the weight / balance and quality"

— Mike A. (5/5)

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