The gyuto most closely resembles the Western chef knife. An all purpose knife that is essential in the kitchen. Capable of handling a variety of product, such as meat, fish, and veggies. The blade shape allows a variety of different cutting techniques to be used, including rocking style cuts, chopping, and slicing, with a pointed tip for fine precision work.
*Masakage knives are handcrafted and will vary in length by a few millimeters.
Shirogami #2 Carbon Steel with Stainless Steel Cladding
Oval Magnolia Wood handle with Dyed Red Pakka Ferrule
Hiroshi Kato san
Takefu Village, Echizen, Japan
The Masakage Yuki Collection is handmade byHiroshi Kato san, who has over 50 years of knife making experience.
The collection name is derived from the nashiji finish on the blade, which is reminiscent of snow, or Yuki in Japanese. The blade core is forged from Shirogami #2 (white #2) carbon steel and has stainless steel cladding. The blade edge gives the user many of the benefits of carbon steel, such as being easy to sharpen, having good edge retention, and a smooth performance, while the stainless steel cladding offers protection to the face of at the blade. Because the core steel of this knife is carbon steel, it is important to follow proper knife care for carbon steel blades, so that a proper patina forms and the edge does not rust.
With a 50/50 edge bevel and oval handle these knives are good for both left- and right-handed users. These knives have a magnolia wood handle and red dyed pakka wood ferrule, giving them a light feel and modern look.
An extra small petty knife! Petty knives are extremely versatile and great for smaller jobs in the kitchen, such as mincing, slicing, or anytime more controlled precision cuts are desired. *Masakage knives...
Petty knives are extremely versatile and great for smaller jobs in the kitchen, such as mincing, slicing, or anytime more controlled precision cuts are desired. *Masakage knives are handcrafted and will vary...