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  • Masakage Yuki Gyuto 210mm from Masakage
  • Masakage Yuki Gyuto 210mm from Masakage
  • Masakage Yuki Gyuto 210mm from Masakage
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Masakage Yuki Gyuto 210mm

Masakage Yuki Gyuto 210mm

$342.00 USD
$342.00 USD
Sale Sold out

Duties included. $3 Shipping on orders over $200 within US. ?

About Masakage Yuki -  When you pick up the Yuki, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense veggies with ease. Shirogami, or ‘white carbon’ in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. Yuki knives are clad in softer stainless steel, so only the very edge has to be kept dry to prevent rust. This line is one of our most popular and a frequent gateway into the world of hand-hammered knives.

 The name Yuki (meaning ‘snow’ in Japanese) comes from the frosty looking ‘nashiji,’ or ‘pear skin,’ finish. 

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 Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 210 mm |
Blade Height 47 mm
Thickness 2.7 mm
Weight 145 g
Steel Type Shirogami #2 (White Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Magnolia Red Pakkawood Collar
Knife Line Masakage Yuki
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.


Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

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. 


SKU: MAY210GY

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: 4.932886 / 5 from 149 reviews.

AI Generated Review Summary

The Masakage Yuki Gyuto 210mm knife is highly praised for its excellent blade, sleek looks, and incredible edge retention. Customers appreciate its light weight, balanced feel, and beautiful finish. The knife is also noted for its high-quality construction and sharp performance, making it a top choice for both home cooks and professionals.

Summary topics

  • Blade Quality (6%): Customers expressed appreciation for the blade, describing it as excellent, great, and absolutely gorgeous.
  • Aesthetic Appeal (7%): It was observed by customers that the knife looks great and has a sleek and simple aesthetic.
  • Weight and Balance (7%): It was noted by customers that the knife is nice weight and balance, making it easy to maneuver.
  • Finish Quality (8%): Customers expressed appreciation for the finish, with many describing it as beautiful and clean to look at.
  • Edge Retention (7%): It was observed by customers that the edge of the knife is incredible and holds its edge really well.

Review topics: [size, weight, fit, handle, light, quality, finish, issues, looks, value, style, feels, balance, staff, maintenance, works, pleasure, craftsmanship, service, price, use, knife, blade, edge, gift, patina, cuts, steel, gyuto, sharpness].

Review highlights

  • "Fit and finish are great, with a clean aesthetic that looks great in any kitchen!" — Peter F.
  • "Good size, weight, and balance, works like a dream." — Andrea W.
  • "Looks great, feels great, and functions great" — Edmond Y.

Reviews

Great knife, excellent service.

"Masakage is familiar knife brand for me so i know that the knife is REALLY good. But the outstanding thing was the service. From Canada to Finland in five days! Super pleased. Thank you knifewear!"

— Wiljam N. (5/5)

Great knife, handle lacks

"Love the knife itself. However, for the money spent, I was unimpressed when I rinsed it off the first time that the white wood handle "feathered" and apparently has no finish on it to protect the wood when it will inevitably get wet in the kitchen."

— RW (3/5)

Awesome!

"My 1st Japanese knife and I'm loving it. Feels so light and comfortable in my hand, super sharp and beautiful just having so much fun using it can't wait to get my next one!"

— Ed S. (5/5)

Great Choice

"It’s fantastic. There are similar knives for less money, but this knife if top quality. I’ve had it for 4 years now. Easy to maintain. No rust (I wash and dry fairly promptly but not immediately). Balance is great. I use it daily and hone with a ceramic rod daily but only sharpen every six months which only takes 10-15 minutes. I love the handle. The knife is super comfortable to use overall."

— David C. (4/5)

Knife works well

"I love the look of the knife and it works well out of the box. Might need to be sharpened to get a really nice edge but work’s beautiful"

— Riley K. (5/5)

Gyuto

"My first Japanese knife. Love it and as probably I should have expected, it’s sharp. Small and minor cut. Definitely watching the videos on how not to lose a finger. Love,it and am going to continue to grow my collection. Thankyou Knifewear!"

— Joann M. (5/5)

Couldn’t be happier

"Really appreciative of the consistently wonderful support of Knifewear Ottawa - and the time they took to help make this significant purchase, from care instructions to best practices and just being overly friendly despite me feeling a bit sheepish that I’m new at the nicer knife game. Thank you so very much."

— Aubrie D. (5/5)

Don't hesitate

"I have only had the knife a few days and I already love it. I have retired my European knife set. Holding these knives is not only a pleasure, but it also feels like holding a piece of art. The quality of the steel, the edge, and overall fit are second to none."

— JASON M. (5/5)

Holds an Incredible Edge

"This is my go to knife for most kitchen chores. It is easy to rock and effortlessly slices or chops onions, potatoes, carrots, and just about anything you can throw at it. What stands out is how long it holds an edge. Once a year I finish it on a natural stone and hone with a white ceramic rod before each use. It has developed an incredible almost black patina which has resulted in it being very low maintenance. I bought from Knifewear about 10 years ago. I use it several times per day. That and my Ryo Deba are my most used knives."

— Joel S. (5/5)

Amazing first Japanese knife!

"Went into the store planning to only look (not buy), but that did not work out. Really love the finish on the Yuki, and it feels really sturdy when I use it. It's been a great first knife, and I will definitely be adding to the collection."

— Graeme L. (5/5)

Q&A

I noticed in one review it says that the spine is rounded; are they still arriving with rounded spines? If so, when do you expect to have stock again?
Hey there, they are generally are a little rounded, we expect some in the next month or so. Are you on the back in stock list for the knife?
Would it be safe to rock chop with this provided that you are careful to not twist the blade?
Hi Will, absolutely, there won't be any issue with rock chopping with this knife. It has a nice belly on it too, so it ideal for it. - Ellie
I plan on buying this knife during Christmas. If it runs out of stock, will it be available again before Christmas?
Hey Anthony, We should be receiving another few shipments from Masakage between now and christmas but I can't guarantee that we will get more of the yuki gyutos in by then as it all depends on if the blacksmiths are able to make them in time. We are also already starting to notice delays in shipping and at ports so if they go out of stock, it may make it risky/tight for us to get them in time to ship out for Christmas. Hope this helps, Alex

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