Best knife I own
"One of my favorite knifes i own. use it everyday"
Masashi VS1 KAIJIN Gyuto 240mm
Masashi VS1 KAIJIN Gyuto 240mm
Regular price
$609.00 AUD
Regular price
Sale price
$609.00 AUD
Unit price
per
Shipping calculated at checkout.
About Masashi Kaijin - The blade's core is made from hard VS1 steel clad in softer stainless steel. Through a special heat-treating process, Masashi-san can make VS1 incredibly hard, giving it edge retention on par with high-end carbon steel. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.
The textured appearance of the Kaijin gives its name, which translates to ‘ash’ and references the traditional forging process Masashi uses. Normally blacksmiths must overheat the knife to achieve this sort of finish, which can tamper with the knife’s quality, but Masashi-san is able to do it in a controlled, low-temperature way that doesn’t affect the steel.
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, Gyutos are a multi-purpose knife with a slight meat cutting bias. 'Gyuto' translates to 'cow sword.' If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto, which measures between 210mm and 270mm long.
| Shape | Gyuto |
|---|---|
| Maintenance Level | Low |
| Blade Length | | |
| Blade Height | |
| Thickness | 3.7 mm |
| Weight | |
| Steel Type | |
| Rockwell Hardness | |
| Edge/Bevel | |
| Handle | Wa (Japanese) Handle - Octagon Tochi Chestnut Water Buffalo Horn Collar |
| Knife Line | Masashi Kaijin |
| 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.
Shipping and Returns
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.
Request Additional Info
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Overall rating: 5.0 / 5 from 13 reviews.
AI Generated Review Summary
Summary topics
Review topics: [weight, looks, finish, handle, feels, knife, blade, spine, nashiji, grind, steel, potatoes, tip].
Review highlights
Reviews
One knife to rule them all!!
"If you could only buy one knife you should buy this one or any other knife by Masashi Yamamoto. Not only is it a beautiful piece of art but it slides through almost anything like a hot knife through butter. The finish on the blade while subtle is reminiscent of ice crystals in a frozen lake and is much more beautiful then the photos would lead you to believe. The thickness of the spine by the handle gives a nice heft to it without making it feel heavy or cumbersome and lets the knife cut through those denser items with easy. While the thinner tip allows me to easily chop up garlic into very fine pieces. This knife holds an edge with ease and I find myself having to do less honing to keep it sharp then my other knives. The Masashi VS1 Kaijin is a beautiful knife to use and it just slices everything with easy. It is a pleasure to use and to take care of. Masashi Yamamoto sets the standard of how a knife should be!"
Thrilled with Game Changing Knife!
"Having the Masashi Kaijin Gyuto in my Kitchen has been a game changer. It cuts so beautifully and feels natural and comfortable in my hand. The fact that it looks so Damn good is just the cherry on top. I always loved cooking, but now I find myself offering to help my wife when she is prepping food, so I can use my knife more lol. The Super hard VS1 makes care of the blade more effortless however I do baby it alot as maintaining the beautiful finish is important to me. Couldn't be happier!"
Amazing
"I am blown away by this knife, so sharp and a great weight / finish."
Master craftsmanship
"Master craftsmanship. The blade is absolutely stunning. All the grind are perfect. The geometry is unique. The handle is perfect no hotspots no seams. The steel really holds an edge. I really like the weight. It is somewhat of a workhorse. I could not be happier with Masashi san's performance. I’m a professional chef of 25 years. I’ve had many Japanese knives. This one is definitely my favorite for prep work and general use."
One of the best Sanjo made knives
"Highly Recommended"
Knife review
"First time user - love the knife"
What a beauty
"I just got the knife and haven't used it yet. This is knife number seven from knifewear that I've ordered and it is a beautiful looking knife. I can't wait to use it to make a lot of different meals and to add it into the rotation for use."
Best knife yet!
"Got this for Christmas from some amazing family! I thought the length might be intimidating but no. It’s perfectly balanced and the weight of the blade helps the razor edge just glide through food! It’s my new go to! Very pretty too. Thanks knife nerd team!"
Amazing knife
"This was my first foray into Japanese knives and I’m glad I made the jump. I was a bit hesitant to go with the 240 size at first, but it’s perfect. Everything is butter! It cuts very easily and is super smooth. Quality all around from the handle to the blade design. I like how the spine is hefty and thicker and then tapers down to the cutting edge. It has some weight to it and the vs1 steel has been fantastic so far. A nice patina has started in some areas and it stays sharp. No issues with it being brittle and chipping. Keep it clean and it won’t rust. Masashi’s story and how he makes his knives is just great. Forward thinking but respecting the past. I’m a very happy and proud owner…Thanks everyone at Knifewear for all of the great information on your site to help me narrow my choices down and provide this awesome knife."
Q&A
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| General Info | |
Shape Sometimes a knife go by different names, depending on the region it is from. We've tried to list them all here.
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Gyuto
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Handle Type |
Wa (Japanese) Handle
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Steel Type |
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Cladding Steel |
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Edge/Bevel |
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Maker |
Masashi Yamamoto
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Length |
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Region |
Sanjo, Niigata, Japan
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| Stats for the Knifenerds For those who love to deep dive, we got you. We find for many people this is too much information, and not always helpful in deciding on the right knife for you. But we wanted to create a safe place for you consume your statistical needs. |
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Spine Thickness above the Heel |
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Blade Height above the Heel |
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Weight |
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