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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.
The blacksmith Yoshimi Kato made this gorgeous knife. The blade is made in #2 Shirogami Steel, also known as white carbon, with a soft stainless steel clad. The knife has been named Yuki (Japanese word for "snow") because of the blade's finish that is reminiscent of a snow blizzart. Its handle is made of Magnolia wood and red pakka wood.
All knives from Masakage are handmade by master blacksmiths of Takefu Knife Village and are 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.
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|Country of origin||Japan|
|Handle||Magnolia & Red Pakka|
|Rockwell hardness||HRC 62-63|