The middle man of the Gyutos (the Japanese equivalent of a Chef's knife) for this range. The handmade blade is a work of art and it looks like snow.

Using laminated white #2 steel this knife gives you amazing sharpness while still being stain-resistant. The cutting edge though will take on a patina (rust coloured patterning) as it is carbon steel but we like that, it ages well with its owner and takes on a character of its own. Treat it well and it will last a lifetime.

What we thought about this knife

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

5 / 5Overall performance

These knives are made in our favourite method, clad steel. The core is white carbon steel sandwiched between softer stain resistant steel.

A great way to make knives. The core sharpens easily, will take and hold a super sharp edge. The blade is typically thin for a Japanese knife and sharpened to a 15 degree angle meaning it has an easier time cutting.

The stainless steel protects the core from possible rusting so you get the best of both worlds, easy maintenance and a super silky edge. The carbon steel will keep a great edge for a long time and yet is easy to sharpen.

5 / 5Beauty

The blade is mottled with marks and flecks from the manufacturing process, when you look at it you instantly can imagine the craftsman working this in his forge. It is obvious that this is a hand worked steel and it looks beautiful as a result.

Hand-made knives like this have a special place for us here, they some how have more soul than the laser precision knives from other manufacturers and we salute their imperfections which add character but lose nothing of their performance.

The edge of these knives will gain a slight patina (sort of like rust but not) when used, this just adds to the look and part of owning a unique knife. Embrace it. The handle is a beautiful white magnolia which adds to the wintery feel of this knife and the red pakka wood end cap really sets this knife off well.

5 / 5Durability

The blade will last you a lifetime. The handle looks a little odd to us Westerners with its half tang just stuck into the handle but trust us that handle is going nowhere and is secure as a rock and suitable for its purpose.

5 / 5Ease of care

This core steel in this knife is carbon steel which if not looked after will rust along its edge. Easy to prevent, wipe and dry after each use, don't leave it sat in water. If you do find a spot of rust on the blade you can remove it with a plastic scrubber and some hot water.

The edge will gain a patina as you use it which will add to its unique character, this is caused by oxidation of the steel when moist. It's the trade off for fabulous sharpness and one worth paying.

4 / 5Comfort

The handle is light and beautifully smooth. The blade is comfortable in the hand particularly when held with a pinch grip. The sharpness of the blade though means this knife is a joy to use as it just falls through food when chopping. Puts a smile on your face when using it.

The lightness of these knives means you can use them for longer without getting fatigued if that is an issue for you. Home cooks generally need not worry about this though.

5 / 5Value for money

Handmade Japanese craftsmanship from a small forge manned by veteran blacksmiths, beautiful handle, amazing cutting performance at this price...fabulous value for money.

The technical bits

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What you get with the knife

Beautiful blue fibre boxes with the Masakage logo and name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it.

So while not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...

All our knives also come with free blue plasters just in case you're not ready for the sharpness! If you intend to use your knives regularly then we don't advise you to use the boxes for day to day storage, get a magnetic knife rack instead.

What is a Chef knife?

The most important and frequently used knife in your kitchen. Versatile enough to take on 90% of the cutting work in your home or the pro kitchen. To any chef this knife is like an extra limb.

You can read more about Chef knives.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, read our guide to buying the right knife. You can also check out the frequently asked questions or for anything else, contact us.