The Gyuto is the standard chef knife among Japanese cutlery. Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.
Handmade Masakage Kurosaki Megumi knives are made of VG-10 steel. The damascus cladding gives a unique hammered design and hardness to each blade and makes the edge stay sharp for quite long time. As with most Masakage knives, the heel of the blade is rounded to allow a more comfortable use of the pinch grip.
The line has been named after its young master blacksmith Yu Kurosaki, who works in Takefu Village.
Its octagonal handle is made of American Cherry wood and black water buffalo horn.
All knives from Masakage are handmade by master blacksmiths of Takefu's village and hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of their box, they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's masterful technique. Alambika is extremely happy to import and retail Japanese knives (from Takefu village) in Canada. The whole kitchen knife collection can be seen and handled in our Montreal store.
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