The largest of the Gyutos (the Japanese equivalent of a Chef's knife) in this range. The handmade blade is a work of art and is designed to look 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.
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 273 mm (Measurement of the cutting edge)
- Total length 430 mm (Blade + Handle)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 51 mm Heel to spine
- Total weight 215 grams
- Blade Material cutting edge, laminated in Stainless
- Hardness 61-63 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 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.