• ICHIE x Shibata Knives SG2 Tsuchime Gyuto 210mm features a hammered blade, octagonal dark wood handle, and stamped Japanese characters, ideal for versatile culinary use.
  • ICHIE x Shibata Knives SG2 Tsuchime Gyuto 210mm, featuring a hammered blade with Damascus patterning and an octagonal wooden handle, showcases Japanese craftsmanship ideal for versatile culinary use.
  • ICHIE x Shibata Knives SG2 Tsuchime Gyuto 210mm knife's sleek design is reminiscent of a surfboard fin, highlighting its precise craftsmanship and unique form, embodying the store's dedication to exceptional Japanese steel.
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ICHIE x Shibata Knives SG2 Tsuchime Gyuto 210mm

ICHIE x Shibata Knives SG2 Tsuchime Gyuto 210mm

$266.00 USD
$266.00 USD
Sale Sold out

Duties included. $3 Shipping on orders over $200 within US. ?

About ICHIE X Shibata - Takayuki Shibata is one of the best knife sharpeners in Japan, if not the world. What sets Shibata-san apart is that he cooks a ton, so he really understands how knives need to cut. He has developed an original sharpening method that works great on vegetables, meat, AND raw fish, and that also keeps an edge incredibly well. Most sharpeners finish on one fine-grit stone, but he uses two vastly different grits, one on either side. The resulting edge bites easily into the skin of a tomato, but is smooth enough for slicing sashimi. 

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 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 46.8 mm
Thickness 2.1 mm
Weight 168 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Ebony -
Knife Line Ichie Knives
Brand Ichigo Ichie x Ironclad
Made in Fukuyama, Hiroshima, 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: ICHIEIRCSG2TS210GY

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: 5.0 / 5 from 4 reviews.

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Reviews

Incredible Gyuto

"This Gyuto is incredible and an absolute pleasure to use. It cuts so thinly with ease. Vegetables are diced and herbs and garlic are shaved in a flash. This one truly spoils you. You’ll never use a mandolin again!"

— Ellen D. (5/5)

New favorite knife!

"I feel a little bit sorry for my first Japanese knife (a Nakiri), as much as I love it too. I have a high quality Western chef's knife, so didn't anticipate looking for something like this one. But I took the 'Cut Like a Chef' class and got to handle a gyotu something like this one and with the fine pointy tip and long blade, it can do things the nakiri can't so much. This one has great features, feeling nice and balanced, easy to hold. The spine and the heel edge of the knife are smooth and slightly rounded, meaning that they give provide comfortable grip points. Razor sharp, as one might expect at Knifewear. And so pretty! Love the tsuchime pattern and the little red band on the handle."

— Jennifer M. (5/5)

Beautiful

"Beautiful knife that’s crazy sharp. My first Japanese knife and was not disappointed at all. I have a sadamasa as well and this one might be more enjoyable to use. As someone who hasn’t had a Japanese knife before and cuts meat and veggies everyday. Was eye opening and makes it more enjoyable."

— Trygve g. (5/5)

Stellar work horse

"For cooks, we search for either function or beauty in our knives, yet handling this blade marries both elements & qualities together."

— Justin Y. (5/5)

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