• ICHIGO SLD Migaki Gyuto 195mm displayed flat, features a polished steel blade with engraved Japanese characters near the heel and an octagonal wooden handle, embodying Japanese craftsmanship.
  • ICHIGO SLD Migaki Gyuto 195mm, showcasing a slender stainless blade with a subtle hamon and Japanese characters, features a dark octagonal wooden handle, epitomizing Japanese craftsmanship in kitchen knives.
  • ICHIGO SLD Migaki Gyuto 195mm: A close-up view of the knife's slender blade emerging from its wooden handle, showcasing the polished finish and precise craftsmanship typical of Japanese kitchen knives.
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ICHIGO Nezu Gyuto 195mm

ICHIGO Nezu Gyuto 195mm

€123,00 EUR
€123,00 EUR
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TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Great for someone looking to upgrade from their favourite western knife, or first Japanese knife to something with a little better edge retention. Chef de Partie using their knife all day everyday but don’t want to worry about it chipping or going dull! Value. Performance. Upgrade from the classic. Looks and feels great!

About ICHIGO ICHIE - As a knife brand, Ichigo Ichie has two halves: Ichigo, meaning lifetime, and Ichie, one-time encounter. Ichigo are knives that we expect will stick around for years, that you can slowly build a set from or return to favourites to get gifts for loved ones. Ichie are knives that we love dearly, but may not stick around in our shops forever. Like a bag of excellent tea or a fine bottle of whiskey, we’ll savour them while they’re around.

About ICHIGO SLD Migaki - I’ve long said, the best knife is the one that gets you excited to cook, and that’s precisely what this knife does to me! I’m grabbed by the strikingly polished near-mirror blade, so perfectly complemented by the dark bubinga handle. While I first grabbed this knife because of its beauty, I keep coming back because it cuts so dang well. Perfectly ground to a super-thin edge, it flies through vegetables effortlessly. Every time I cut with it, I’m reminded of the first time I tried a Japanese knife and fell in love with its sharpness.

Because this knife is crafted from SLD Semi-stainless steel, it also requires way less care than your average Japanese knife. As long as you follow the care guide, your knife will be cutting beautifully for decades to come. 

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 195 mm |
Blade Height 42.9 mm
Thickness 1.9 mm
Weight 126 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Bubinga
Knife Line ICHIGO Nezu
Brand Ichigo Ichie
Made in Seki, Gifu, Japan

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

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 mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

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 travel case. 

• A 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, 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: 4.8333335 / 5 from 6 reviews.

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Reviews

Awesome and love it

"This knife is great, sharp and they actually hold an edge. The handles took getting used to as they are octagonal but after a couple weeks I wouldn't want anything else."

— Ralph s. (5/5)

Perfect Blade

"Thanks for the help with getting this beautiful knife down to me in Michigan. I received a gift card from my sister in law, who BTW has great taste, at Christmas in Canada. I spent a long time on your website when we got home, checking out all of the eye candy, and chose this handcrafted blade. It's a great addition to my collection, and Knifewear is a favourite spot for me. The knife cuts extremely well and feels great in my hand. This is the first handcrafted knife of mine with a mixture of steel (stainless) and I really like the polish. It's fast, almost too fast for me, as I am just an amateur cook, but love really good cooking tools. Thanks so much Knifewear for your customer service and support. . . top knotch! Ocho"

— Jason O. (5/5)

Nice weapon for the price!!

"Handles well, pretty thin blade and sharp blade. Will be nice on the long way and I appreciate the minimal care it needs! Completes my little collection!!"

— Sebastien F. (5/5)

Light and comfortable, stays sharp

"Not the sharpest knife I've owned out of the box but gets razor sharp on the whetstone. My first semi-stainless steel knife. I like the fact that it has more leeway with moisture and acid than a carbon steel blade. The handle is light and quite comfortable to hold, the blade is balanced well. The blade is a little slimmer than a French chef knife. The curvature of the blade doesn't lend itself super well to rocking, but excellent for slicing and controlled cuts. The design is subtle and very eye-catching, which is always a nice bonus. For people who find the task of maintaining carbon steel blades onerous, SLD may be a nice alternative."

— Henry C. (5/5)

Amazing & Versatile Blade

"Bought this for my partner on her birthday. It's a great chef knife and we enjoy using it. Would recommend it to anyone."

— Yafet B. (5/5)

Great everyday use Japanese knife!

"This knife has a very lightweight feel to it and the handle is very easy to hold. It is very versatile and can be used for many different purposes such as veggies, meats, and more!"

— Ava L. (4/5)

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