The largest gyuto we sell in this range, this is a real head turner!
Made of Aogami blue #2 steel and clad in stainless steel this is knife that has the best of both worlds, the joy of carbon but with the easy to care for addition of stainless cladding. This is hand-made knife therefore each one is unique, the hammered finish really is a sight to behold, you can really get a sense of the fact that it was hand-made in a forge. Very thin behind the edge with an excellent grind, but that's what you get from a blacksmith with over 50 years experience!
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 244 mm (Measurement of the cutting edge)
- Total length 399 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 51 mm Heel to spine
- Total weight 180 grams
- Blade Material Blue Steel #2 cutting edge, laminated in Stainless
- Hardness 62 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Gyuto
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
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 you're not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...
What is a Gyuto knife?
Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.