• Masakage Kiri Gyuto 210mm from Masakage
  • Masakage Kiri Gyuto 210mm from Masakage
  • Masakage Kiri Gyuto 210mm from Masakage
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Masakage Kiri Gyuto 210mm

Masakage Kiri Gyuto 210mm

£304.00 GBP
£304.00 GBP
Sale Sold out

£10 Shipping on orders over £150 to the UK.

About Masakage Kiri - 

When you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!

Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! 

Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.

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 210 mm |
Blade Height 47.5 mm
Thickness 2.9 mm
Weight 150 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Magnolia Red Pakkawood Collar
Knife Line Masakage Kiri
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan
Brand Masakage

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


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should 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: 4.9545455 / 5 from 22 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["fit","finish","staff","handle","knife","knowledge","cuts","oob"].

Review highlights

Reviews

Love my Masakage Chef's knife.

"I was in need of a new Chef's knife and knew I loved my Masakage knives that I already had. As soon as I picked up this knife and held it in my hand, I knew I wanted to take it home."

— Cory S. (5/5)

Beautiful and so sharp!

"This is the first chef knife I've owned and it cuts like a charm! I love the Damascus finish. Staff at the Calgary location were super helpful and knowledgeable!"

— Muhammad A. (5/5)

Love my first Japanese knife.

"Love my first Japanese knife. Super sharp, and easy to sharpen since I am a woodworker and had Japanese water stones for my chisels and plane blades. Also appreciate the black ceramic hone to refresh the edge on my knives. Bonus is that it is very cool to look at and very comfortable in my hand. Also appreciate all of your videos on cutting and sharpening techniques!"

— Dave K. (5/5)

Love this knife! It cuts

"Love this knife! It cuts like a dream and easy to maintain. Would definitely recommend."

— Kevin A. (5/5)

Dope!

"What a beauty this one is! It's my first Japanese knife purchase and I have zero regrets. Very comfortable, sharp and well - bonus points for the Damascus; can't go wrong there. I'd also like to give a shoutout to Connor for helping me out with this purchase. Cheers, Cam"

— Cameron C. (5/5)

Nice knife

"Sharp and beautiful knife. The lower portion of the handle could be a nicer, it’s sort of like an unfinished wood. Good size for all purposes."

— Daniel D. (4/5)

So worth it

"My husband is a serious home chef and he was absolutely thrilled with this knife! Beautiful and so sharp, so functional!"

— Jocelyn B. (5/5)

Starter for a New Collection

"Purchased it as a gift for my boyfriend to start him on his own Japanese knife collection. He found the size perfect and commented on how sharp and well balanced it was. We broke down a side of beef easily with that knife!"

— Johanna C. (5/5)

Beautiful! Perfect as my first

"Beautiful! Perfect as my first Japanese knife, can't wait to buy more!"

— Melissa G. (5/5)

So happy with my new

"So happy with my new knife, staff was very helpful in finding what suited my needs. Very sharp and cuts effortlessly."

— Greg C. (5/5)

Q&A

Would this be a good knife to use for slicing meat?
Hey there, it totally work. You want a long knife for slicing meat, a 210mm is a good size in my opinion, as you can also use it as a all purpose chef's knife, as well as for slicing up a roast or other larger piece of meat. - Ellie

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