Good knife
"This knife is extremely sharp and handles beautifully. It makes cutting and slicing effortless, and it feels very comfortable in the hand. Highly recommended for everyday use."
Mikuri Ume Wa Gyuto 210mm
Mikuri Ume Wa Gyuto 210mm
Regular price
$139.00 USD
Regular price
Sale price
$139.00 USD
Unit price
per
Duties included. $3 Shipping on orders over $200 within US.
| UNDER $100 | $100-$200 | OVER $200 |
|---|---|---|
| $30 | $20 | $3 |
About Mikuri - This is exactly the kind of knife that first made me fall in love with Japanese steel in the early 2000s: thin, light, and lightsaber sharp. The moment you pick them up, they feel like an extension of your hand. The curved cutout where handle meets blade is the perfect spot for your index or middle finger to sit when you pinch the blade, the way every chef does. The traditional Japanese handle focuses the knife’s weight in the blade, allowing it to do more of the work for you!
First and foremost, Mikuri knives are designed for chefs. Our friends in Seki have brilliantly designed this line so that each knife shape is made with a steel type that best suits its intended purpose. Workhorse blades are made from sturdy VG5 stainless steel that keeps a great edge but isn’t too delicate or tricky to sharpen. Precision blades, such as the slicer and 150mm petty are crafted from a single piece of DSR1K6. While this steel gets beautifully sharp, it possesses a little give that makes skinning fish fillets and trimming briskets a breeze!
Mikuri is a collaboration between dozens of skilled craftspeople in Seki. With each specializing in a particular aspect of the knife-making process, they can craft blades that punch well above their weight while being affordable on a line-cook salary.
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 | | |
| Blade Height | |
| Thickness | 2.4 mm |
| Weight | |
| Steel Type | |
| Rockwell Hardness | 58 - 60 |
| Edge/Bevel | |
| Handle | Wa (Japanese) Handle - Octagon Bubinga |
| Knife Line | Mikuri Ume - Wa Handle |
| Brand | Mikuri |
| Made in | Seki, Gifu, Japan |
Shipping and Returns
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.
Request Additional Info
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Overall rating: 4.25 / 5 from 4 reviews.
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Reviews
My first Japanese knife
"I had been thinking about my first Japanese steel knife for a while when I happened to see Knifewear was at Popowich Meats in Edmonton. I couldn’t be happier, it is exactly what I had hoped for. Balanced, super sharp, comfortable and it looks good too. I’m looking for an opportunity to add another knife to my soon expanding collection"
Amazing
"I am really happy with this knife! I use it for all my line prep. Thank you guys for your advice. I will be definitely coming back for more videos and when I’m ready to upgrade I’ll be coming back."
Could be much better
"If you work with something large like a big piece of fish or a steak, the knife loses its sharpness incredibly quickly. The handle absorbed everything it possibly could within just a few weeks of use and became discolored. On the other hand, the knife feels great in the hand and is well-suited for more delicate and softer tasks."