• Haruyuki Mugi Gyuto 210mm from Haruyuki
  • Haruyuki Mugi Gyuto 210mm from Haruyuki
  • Haruyuki Mugi Gyuto 210mm from Haruyuki
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Haruyuki Mugi Gyuto 210mm

Haruyuki Mugi Gyuto 210mm

€126,00 EUR
€126,00 EUR
Sale Sold out

Shipping calculated at checkout.

About Haruyuki Mugi -  The Haruyuki Mugi is forged from a spectacular modern stainless steel called AUS-8, perfect for folks who want a high performance knife that isn’t too fragile. It gets super sharp and holds an edge very well but isn’t high maintenance the way some traditional Japanese steels are known to be. This means you can get lost in enjoying the cooking process without worrying about washing up right away.

I’m a huge fan of this rough, hammered ‘tsuchime’ finish. It shows the love that goes into making the knife and just looks stunning. The Mugi’s hefty European-style ‘yo handle’ gives it a familiar feel that inspires confidence in those of us who grew up with Western knives. Together, these make for a super handsome knife that I just adore.

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
Maintenance Level Low
Blade Length 210 mm |
Blade Height 45.3 mm
Thickness 1.9 mm
Weight 174 g
Steel Type AUS-8 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 58 - 59
Edge/Bevel Double (50/50)
Handle Western Handle - Pakkawood Metal Bolster
Knife Line Haruyuki Mugi
Brand Haruyuki
Made in Tosa, Kochi, 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. 

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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Overall rating: 4.888889 / 5 from 63 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["weight","quality","shipping","blade","performance","looks","finish","length","design","staff","joy","feels","handle","edge","knife","driver","cooking","cuts","gift","works","service","experience","vegetables","gyuto","instrument"].

Review highlights

Reviews

Very nicely weighted and balanced

"Very nicely weighted and balanced knife- the wooden western style handle is really comfortable and looks great!- Nice sharp blade and easy to maintain for new Japanese knife owners. Unique hammer patterns and top profile, great for every day use."

— Eric B. (5/5)

Great knife

"This knife is amazing! Can’t wait to add to our kitchens collection!"

— Mike B. (5/5)

I was gifted my first knife.

"Although I took an interest in cooking from a young age and worked in a kitchen for my first job, this was the first high quality knife I have ever personally owned. I love the mix of the western style hilt and the Japanese blade. This knife if beautifully crafted, it is a great tool and enjoyable to look at, I am sure it will last generations if cared for. The first time using my jaw hit the cutting board as it sliced through meat and veggies with ease. I am looking forward to truly learning more about the Japanese knife world as it brings so much more to the meals prepared for loved ones."

— Nick D. (5/5)

Exceeded expectations

"It was such a great experience buying these knives, and that might be outdone by the product itself. Stunning is an understatement. They are functional works of art. Every home cook should make this lifetime investment."

— Ryan P. (5/5)

Best Knife I've Ever Owned

"When I got into the store and told Chris what I was looking for, he plopped a half dozen knives in front of me, and the Harayuki Mugi Gyoto stood out almost instantly. I didn't want to put it down every time I picked it up to hold it. I've had it for about a month, and with daily rigorous use I've only had to bring it across my honing rod once. This knife holds it's edge like nothing I've ever used. Balanced weight and strong steel, I look forward to using it for a long time. I will most certainly be back for another one."

— Dustin L. (5/5)

Stays sharp , slices tomatoes

"Stays sharp , slices tomatoes and bread with ease"

— James J. (5/5)

Fabulous knife for the price

"Fabulous knife for the price point. Very balanced and precisely sharp."

— Janice M. (5/5)

This knife is very sharp,

"This knife is very sharp, quite light, versatile, and easy to use. I find I'm quite a lot faster at meal prep with it. It gets almost daily use, it's definitely my favourite!"

— Gerald S. (5/5)

Looks beautiful, weight feels balanced

"Looks beautiful, weight feels balanced in hand, very sharp and well made, my dad loved it for gift!"

— Cassandra J. (5/5)

Top quality.

"We have bought several knives from knifewear, they stay sharp for ever. We are so impressed with their knives we have bought 4 so far to give as away as presents. I will be buying more."

— Clara C. (5/5)

Q&A

How well does this knife split squash and pineapple?
Hey Teresa, this knife would be great for those purposes. The 210mm size knife is great for squash, pineapple and anything larger you might be cutting. - Ellie
Do you have a recommended sharpening stone for this knife?
Hey Cara, For that knife and any other Japanese knife, I'd recommend getting a 1000 grit stone as a coarse stone and a 4000 grit stone as a polishing stone. These two grits will be the bare bones to get your knife back to cutting the way it did. If you wanted to get them back to laser sharp, adding a 8000 grit stone would give you that fresh out of the box feel. There are a couple grades of stones available to choose from and they vary a fair bit in price, I've always said that there is no pretty/ fancy stone so the price that goes with them is very indicative of their quality. The more expensive stones will be a lot harder and last you a lot longer as well. The professional series of stones are also all "splash and go" which means they don't require to be soaked for 15-20 minutes before use! https://knifewear.mom/collections/knifewear-stone https://knifewear.mom/collections/naniwa-professional A couple maintenance tools you would need for your stones afterwards are a truing stone (https://knifewear.mom/products/knifewear-truing-stone-220-grit-170x55x30mm?variant=22038255140912), to keep your other stones flat, and a holder of sorts, either a simple stand (https://knifewear.mom/products/stone-holder?variant=5341329604) or a nice bamboo sink bridge! (https://knifewear.mom/products/knifewear-sharpening-sink-bridge?variant=5876017860) If you're looking for some good learning tools too, we host live sharpening classes twice a week on Instagram and Facebook which you can tune in to, follow along and ask any question that comes to mind. We have one class on Thursdays at 9PM EST and and advanced one on Fridays at 6PM EST. We also have a Youtube channel with great videos on every step of the process. Here is a playlist with all of our sharpening videos https://www.youtube.com/playlist?list=PLGa6Ab6zISfEaAIO3ylkBMdTLt85P3uCe! Let me know if you have any other questions, Alex
Dear, I have 3 questions about he HARUYUKI MUGI GYUTO 210MM 1: what is the weight of the knife? 2: what is the thickness of the spine of the knife? 3: is the profile of the blade suitable for rocking (western style cutting)
Hey Pim, this knife is 2mm thick at the spine and about 4cm tall at the heel. The profile of the blade is gradually curved which makes this knife really good for carving/slicing and great for rocking and western style cutting. Let me know if you have any other questions, Alex
What kind of a warranty is there on the blade, and handle?
Hey there! We warranty against issues with the steel from forging, and any issues with the other materials used in the knife. Japanese steel is quite hard which allows it to stay sharp longer, but it can also chip if you cut bones, frozen food, or other hard things. The first time sharpening is free, so if something happens to the edge, we'll also cover the first repair!
Hello, does it make any difference if I am lefty?
Hey there, not at all, this knife is designed to be used by either left or right handed folks! - Ellie

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