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  • Masashi KOKUEN Kiritsuke Gyuto 240mm from Masashi Yamamoto
  • Masashi KOKUEN Kiritsuke Gyuto 240mm from Masashi Yamamoto
  • Masashi KOKUEN Kiritsuke Gyuto 240mm from Masashi Yamamoto
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Masashi KOKUEN Kiritsuke Gyuto 240mm

Masashi KOKUEN Kiritsuke Gyuto 240mm

$648.00 AUD
$648.00 AUD
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Shipping calculated at checkout.

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Collar/Ferule colour may vary from light brown to almost black. You can see examples of the variation here.

About Masashi Kokuen -  This blade's core is made from hard SLD steel clad in softer stainless steel, which Masashi-san can push to the absolute limit of hardness through his impressive skill and a couple of top-secret techniques. In plain English, this means they keep a crazy sharp edge for a long time but are much lower maintenance than traditional carbon steel blades. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.

The dark finish of the Kokuen gives its name. Meaning ‘black smoke’ in Japanese, the Kokuen is inspired by the atmosphere of Masashi’s workshop.

First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. 


About the Shape - Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 240 mm |
Blade Height 52.7 mm
Thickness 3.9 mm
Weight 251 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 63–64
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Red Ebony Water Buffalo Horn Collar
Knife Line Masashi Kokuen
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 21 reviews.

AI Generated Review Summary

The Masashi KOKUEN Kiritsuke Gyuto 240mm knife is highly praised for its exceptional performance and sleek design. Crafted with a core of hard SLD steel and a stainless steel cladding, it offers a sharp edge that lasts long while being easier to maintain than traditional carbon steel blades. The unique sharpening technique enhances its robustness and precision, making it a versatile choice for both home and professional cooks.

Summary topics

  • Performance: 20%
  • Design and Ease of Use: 80%

Review topics: [fit, looks, finish, handle, performance, feels, works, knife, tip, masashi, gyuto, profile, blacksmith, chip, taper].

Review highlights

  • "The knife performs absolutely beautifully." — Alexander T.
  • "Sharpest and most sleek and elegant knife I've owned." — Paul M.
  • "I would recommend this knife and blacksmith all day every day to anybody who knows how to take care of a nice knife." — Darcy C.

Reviews

Great knife

"This is my first good quality knife, it makes cooking all the more enjoyable"

— Joe M. (5/5)

Outstanding Performance

"I have seen all the videos and looked at all the reviews and I thought to myself can this really be that good. Well it is. it’s more than good. It is now my go to a knife for everything. I even find the tip is so sharp that I can mince garlic easier than my Petty knife with total control. This knife handles everything from sweet potatoes down to the most delicate produce without any effort. A+ Masashi-San and Knifwear . . super fast shipping!"

— William S. (5/5)

Best knife I own

"Having purchased about five knives this year - this is the knife I should have started with. Extremely well made, cuts like a dream in any application. Excellent fit and finish and not particularly challenging to care for. Although it is incredibly sharp it feels solid and closer to a workhorse in my hand. I was convinced to get into Masashi's knives from watching knifewear youtube videos and I am incredibly glad I pulled the trigger. If you are on the fence - get off of it. Masashi's knives are every bit as good as knifewear says they are."

— Robert D. (5/5)

Great performer

"Masashi's SLD steel has better edge retention than other semi stainless knives. The knife is forward balanced, making it super easy to go through product. Furthermore, you can even get it engraved when Masashi is in town."

— Alvin T. (5/5)

Exceptional Knife

"After acquiring practical knives for home cooking (Petty, Honesuki, Nakiri, Gyuto, etc. ); I was looking for a thicker Gyuto and this Kiritsuke Gyuto definitely fits the requirement at almost 4 mm. It's size, weight and finish work exceptionally well with the sharpness of the blade with generous height at the choil, flat enough to cut up veggies like a Nakiri or slicing meats. The tip works well for deseeding peppers or breaking up broccoli or cauliflower. The blade profile also works very well on harder veggies (carrots and potatoes) despite being much thicker than a Nakiri."

— LESLIE R. (5/5)

You need this knife

"This knife was my first introduction into knives that weren't stainless steel. I loved this knife so much I bought the bunka and the petty afterwards. Highly recommended"

— Ben C. (5/5)

Masashi is a master

"It’s beautiful looks great, but the performance is beyond anything I’ve used lately. I’m a professional chef of 25 years and the way it slices effortlessly is beyond comparison. It’s a strong metal no chips or dings. The geometry is the best I’ve ever used. Masashi San is a genius."

— Adam C. (5/5)

Masashi for the win

"First off... I want to start by saying how amazing the knifewear staff are.. I have dealt with them at multiple locations, and they are all top notch. Sent me pics of every single one of these knives so could choose the handle I liked most! Now for the knife.. wow.... what an incredibly sharp and beautiful blade! Stunning! I thought the 240 might be a bit large... but it's really not.. choke up on the pinch grip.. and its good for really anything. The taper from the handle to the tip is insane as well.. makes the tip perfect for all sorts of finer work. I was actually shocked at how sharp it was out of the box. I would recommend this knife and blacksmith all day every day to anybody who knows how to take care of a nice knife."

— Darcy C. (5/5)

Snagged the one that got away

"Well, this is my 2nd Kokuen. I sold my first and it was one of the few that I regretted. I was pumped to see they're available again and snagged one. Masashi is talented and unique to boot. His knives PERFORM and look good doing it too. He is one of two smiths that does SLD the best."

— Corey (5/5)

Great knife

"Beautiful knife and handle !"

— Tristan S. (5/5)

Q&A

Do you have a saya or guard (NOT plastic) for this knife?
Hey there, we don't currently, just the plastic knife guards we sell. - Ellie
What is the weight of this knife, please?
Hiya, So the knife is about 200 grams. Keep in mind, being a hand-made knife, they will vary a bit from knife to knife. Its quite a knife and even I was surprised when I picked it up that it was so light. If you have any other questions feel free to ask us and we’ll get back to you as quick as we can. cheers, Mekki

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