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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

$447.00 CAD
$447.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
À l'aise avec l'acier au carbone ? Super ! La gamme Yuki est idéale pour ceux qui recherchent un look traditionnel et discret, mais un tranchant redoutable.

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À propos de Masakage Yuki -  Lorsque vous prendrez un Yuki, vous remarquerez immédiatement sa légèreté. L'acier est martelé plus finement que la moyenne des couteaux, ce qui lui permet de trancher les légumes denses avec aisance. Le Shirogami, ou «acier blanc» en français, est un acier très traditionnel prisé par les forgerons et les passionnés de couteaux pour sa grande rétention du fil et son tranchant légendaire. Les couteaux Yuki sont revêtus d'acier inoxydable plus doux, de sorte que seul le tranchant doit être maintenu au sec pour éviter la rouille. Cette gamme est l'une de nos plus populaires et une porte d'entrée fréquente dans le monde des couteaux martelés à la main.

Le nom Yuki (qui signifie «neige» en japonais) vient de la finition givrée «nashiji», ou «peau de poire».

Yoshimi Kato est le gendre et le successeur de Hiroshi Kato, l'un des fondateurs du village de couteaux de Takefu. La transition d'apprenti à maître forgeron et chef d'entreprise s'est faite en toute transparence pour Yoshimi-san. Il me dit qu'il s'efforce d'améliorer continuellement ses compétences jour après jour, et j'ai hâte de travailler avec la prochaine génération de Kato pendant les décennies à venir !

Yoshimi-san est un homme tranquille, avançant calmement à un rythme régulier et s'exprimant davantage par ses couteaux que par ses mots. Et, mon Dieu, comme ils parlent ! Les couteaux de Yoshimi-san comptent parmi les lames les plus magnifiques et les plus précises que j'aie jamais manipulées.

À propos de la forme - Inspiré par le profil d'un couteau de chef européen traditionnel, le Gyuto est un couteau polyvalent avec une légère prédisposition pour la découpe de la viande. "Gyuto" se traduit par "épée de vache". Si vous voulez un couteau pour tout faire, c'est celui-là. Commençant à 180 mm, les Gyutos peuvent atteindre la longueur ridiculement longue (et impressionnante) de 370 mm. Pour le cuisinier amateur ou professionnel, nous recommandons un Gyuto mesurant entre 210 mm et 270 mm de long.

Shape Gyuto
Maintenance Level
Blade Length 210 mm |
Blade Height 47 mm
Thickness 2,7 mm
Weight 145 g
Steel Type Shirogami #2 (White Carbon Steel) avec habillage en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Ovale Magnolia Collier en Pakkawood Rouge
Knife Line Masakage Yuki
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan
Brand Masakage

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


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

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

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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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