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DIVID Gyuto 210mm
DIVID Gyuto 210mm
DIVID Gyuto 210mm
DIVID Gyuto 210mm
DIVID Gyuto 210mm
DIVID Gyuto 210mm
DIVID Gyuto 210mm
DIVID Gyuto 210mm
DIVID Gyuto 210mm
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  • Load image into Gallery viewer, DIVID Gyuto 210mm
  • Load image into Gallery viewer, DIVID Gyuto 210mm
  • Load image into Gallery viewer, DIVID Gyuto 210mm
  • Load image into Gallery viewer, DIVID Gyuto 210mm
  • Load image into Gallery viewer, DIVID Gyuto 210mm
  • Load image into Gallery viewer, DIVID Gyuto 210mm
  • Load image into Gallery viewer, DIVID Gyuto 210mm
  • Load image into Gallery viewer, DIVID Gyuto 210mm

DIVID Gyuto 210mm

Regular price
$349.95
Sale price
$349.95
Regular price
Sold out
Unit price
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Blade Length 202 mm
Total Length 315 mm
Steel 52100
Handle Black Limba
Dovetails Sucapira
Rockwell 62-64
Height Spine to heel  49.2 mm
Width at Spine 2.7 mm
Weight 157 grams 

DIVID is a new and local knife maker from Sharps very own home town Hamilton, Ontario. These gyutos feature a unique dove tailed western handle and a very flat blade. 

The Gyuto is the Japanese Equivalent to a Chef's knife and we would argue an essential tool for any professional cook/chef or any serious home cook. The long blade makes for easy slicing, it can be used to chop vegetables, break down fish and perform other butchery tasks and pretty much anything else you can throw at it.


Knife Care (Mono Carbon)

  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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