• Shibata Koutetsu R2 Migaki Gyuto 240mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Gyuto 240mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Gyuto 240mm from Koutetsu
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Shibata Koutetsu R2 Migaki Gyuto 240mm

Shibata Koutetsu R2 Migaki Gyuto 240mm

$461.00 CAD
$461.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

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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 240 mm |
Blade Height 50 mm
Thickness 1.9 mm
Weight 185 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 Jarrah Black Pakkawood Collar
Knife Line Shibata Koutetsu R2
Sharpener Takayuki Shibata
Sharpened in Fukuyama, Hiroshima, Japan
Brand

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


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: 5.0 / 5 from 14 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["handle","feels","knife","laser","edge"].

Review highlights

Reviews

Good choice

"That's good. You can feel a different level of cutting, especially in things like radishes or carrots."

— Tan P. (5/5)

New Laser!!

"This knife is awesome, sharpest knife I’ve ever used out of the box! shoutout to shibata San"

— John L. (5/5)

Good laser

"I am a home cook with subpar cutting skills. This knife really makes sure you focus on technique. It reminds me of HD2 performance."

— Brian H. (5/5)

A workhorse of a laser

"This is now my go to knife at work, holds a razor edge, not overly time consuming to sharpen and the r2 stainless keeps my stress a little lower on line!"

— Josh C. (5/5)

Incredible knife if you’re a

"Incredible knife if you’re a push/puller chopper. If you were more into rocking there’s probably a better knife out there for you, but this is perfect for me. Has held its original edge for months with some honing and some stropping, and in overall very pleased with the service from Knifewear Vancouver."

— Nigel G. (5/5)

A true master piece

"I was on the fence about spending this much money on a knife but I'm glad I did. This knife is a true work of art. The moment you hold it and feel the rounded edges of the spine and bolster you know you are holding something made with love and passion. Lazor sharp and the scary thing is I'm pretty sure it can get better with a wet stone sharpening. I have cut tomatoes, onions peppers, butternut squash, apples, and potatoes so far. Nothing is safe. After each use I use aleather strop; its just as sharp as day one. Do yourself the favor and get the 240mm. I was hesitant about the size but when you hold it, it really is like a natural extension. In fact I think if there was one made at 270mm that would be the one to get. It would to be hard to top the quality of this knife I feel, how can you top a blade that cuts with to ease? (with proper techniques) . My knife search is over. Cheaper to buy the one then get something cheaper and not be happy and end up buying something better years later. Life is short, get a great knife and cook great food. Keep an eye out for when it is back in stock, its worth the weight I assure you! There is a reason its out of stock"

— Richard (5/5)

Longest Lasting Lazer

"I cook authentic mexican daily, no other knife i've put up against the pico test has survived like this one. The original edge on this knife was something to stare at in wonder and cry at, but even after sharpening it is truly a pleasure of a knife to use. Super delicate so I would never put it up to anything more potentially harmful than an onion, but like I said I cut a case of tomatoes every morning and this knife needs resharpening only once every two weeks on average. Every other white steel, ao super, blue 2 knife etc, all lasted no more than 4-5 days before i had to keep a honing rod handy for a tune-up between every tenth tomato and started to struggle piercing the softer ones. For what it is I could not recommend this knife any higher, but I wouldn't dream of ever abusing this beauty."

— Alejandro i. (5/5)

Amazing knife

"This laser thin blade goes through anything with ease. Stainless and good edge retention. Can use on vege with a large flat profile near the back half and length allows it to use for slicing meat and melons. It's delicate so would not use on anything hard."

— Huy N. (5/5)

Great Purchase!

"This knife is absolutely fantastic. I’ve been using it for a few months now and it has been great. I highly recommend the longer 240 length over a 210mm since the lightness keeps the knife nimble. Overall I’m very happy with the fit and finish of the knife."

— Liam W. (5/5)

Absurdly good

"I have not had this long yet, so only time will tell, but so far it has shot its way forward to overtake my Gengetsu as my favorite knife. It is insanely sharp and can go through anything with ease, and I find the flat profile to be perfect for my style of cutting. It's super thin and very hard, but still has great balance. It's kind of eerie actually how it goes through a turnip like it isn't even there. I also find the k-tip gives me access to finer levels of control near the tip of the blade. I love this thing."

— Matt (5/5)

Q&A

Hi, i heard that lasers like this are good for cutting hard veg like carrots and pumpkin, but some people avoid using it on hard products. Do you think this knife can hold up to hard veggies?
Hi Agata, You definitely can use them on hard veggies such as carrots and pumpkins and they will be great for it! They'll just glide right through most of them. I think one of the reasons a lot of people avoid using them on veggies such as squash is that, if you get struck while cutting them, it is easy to accidentally put too much force on the knife or instinctively try to wiggle the knife through. These types of motions/pressure put the knives (especially lazers since they are so thin) at greater risk of chipping. I personally use a lazer for most of the work I do in a kitchen but am a bit extra mindful when it comes to certain vegetables. Let me know if you have any other questions, Alex
Is there the same type exactly but 210 mm ?
Hey there, absolutely! You can find it here: https://knifewear.mom/products/kotetsu-r2-migaki-gyuto-210mm - Ellie
Hi, Is the saya included with the knife purchase? Thank you.
Hey there, no the saya is sold separately! - Ellie
I have heard that due to the thinness of the blades chipping may be a concern. Is this something you have experienced or your clients have experienced ?
Hey there, good question. The Kotetsu line is really thin, and I have seen them chip with improper usage. If you are typically heavy handed, this might not be the right knife for you. If you have other Japanese knives, and don't have any major issues, you should be okay! - Luke

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