Masakage - Yuki Gyuto 210mm

 The Gyuto is Japan’s answer to the western chef knife, in a country where the food culture has given birth to a myriad of highly specialised knives with specific jobs, the gyuto is an all round knife to cover all the bases. It was created in the latter part of the 19c after the son of a prominent Japanese blacksmith visited the west to investigate new knife making technologies, he returned with a few samples and a load of ideas and ever since then it has evolve into the hugely popular style we recognise today.

This particular knife is close to our hearts as it's the first Japanese knife we ever owned and we love it! It has one of our favourite finishes, the Nashiji or “Pear Skin” finish, is made from a Blue#2 and stainless san mai, making for a knife which is largely corrosion resistant and has with superb sharpenability and edge retention. 

From the makers website "Since 2007, Masakage Knives have been dedicated to supplying the finest handmade knives Japan has to offer. We love knives that stay sharp extremely long, are easy to sharpen, look great and above all cut like lasers. It is known that knives made in factories can be great, but blades made by Master Blacksmiths are truly superior and reach excellence. This is what Masakage is about.

All knives from Masakage are handmade by Master Blacksmiths and hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of the box they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's unique technique."

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Specifications - Yuki Gyuto

• Blade shape - Gyuto
• Maker - Masakage
  
• Blade construction - Stainless Clad san mai 
• Steel - Blue #2 (Aogami) Carbon Steel
• Handle - Oval Magnolia with Red Pakka Wood Ferrule  
• Total length - 365mm
• Blade length - 210mm
• Blade height at heel - 45mm
• Weight - 146g
• HRC - 62:63
• Blade Finish - Nashiji
• Edge grind - 50/50
• Thickness behind the edge - 0.24mm
• Thickness of spine at heel - 2.83mm

A note on carbon steel – Like many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!

And for many reasons – Never put your knives in the dishwasher

Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.