Chef's Knife (Gyuto) - 9 in. (230mm) - Shirogami 2 Twist Damascus San Mai

Product Description for Chef's Knife (Gyuto) - 9 in. (230mm) - Shirogami 2 Twist Damascus San Mai

Maker: Yoshihide Masuda (click to see more by this maker)
Item num: 111533
Blade length: 9.20 in.
Cutting edge length: 8.60 in.
Total length: 14.70 in.
Blade height (at heel): 2.26 in.
Blade thickness (near bolster): 0.17 in.
Blade thickness (at midpoint): 0.14 in.
Blade thickness (near tip): 0.03 in.
Item weight: 10.40 oz.
Shipment weight: 16.4 oz.
Blade: Shirogami 2 (White2) carbon steel surrounded by twist pattern damascus (Hrc 62-63)
Bolster: Stabilized birch
Handle: Stabilized birch with a synthetic spacer
Description: Longer than the santoku, the gyuto is the essential kitchen knife and is used for all-around food preparation. The gyuto has less curve than a Western chef's knife, which means it contacts the cutting board along more of its length, so more food is cut per slice and it needs to be lifted less, making cutting more efficient. The arc of the blade edge is perfect for a rocking chop. The taller profile preferred by Masuda-san ensures plenty of finger clearance over a cutting board. Whether slicing, chopping, mincing, or dicing, this chef's knife is a perfect choice.
The shirogami 2 carbon steel core (hagane) is surrounded by twist pattern damascus forged from layers of mild steel. Shirogami 2 provides excellent edge holding with easy sharpening. Because both the core and surrounding layers are reactive, we recommend using camellia oil to avoid rust. Simply wash and dry the knife, then spray with just a little camellia oil. After lightly wiping it off, the micro-thin layer of oil helps protect the carbon steel. The ambidextrous convex grind provides effortless food release while chopping, slicing, or dicing. The blade is distal tapered (beginning with a thick spine where the blade comes out of the handle and becoming progressively thinner as it approaches the tip) for perfect balance.
The octagonal "Wa" style handle is ambidextrous. Stabilized birch burl forms the ferrule and handle, separated by a polished synthetic spacer. Like other kitchen knives, this knife should not be put in a dishwasher.
Yoshihide Masuda (b. 1976) is a Japanese blacksmith and knifemaker. He is the third-generation owner of Masuda Hamono, a knifemaking workshop located in Sanjo-shi, Japan, specializing in the craft of making kiridashi knives. The Masuda family business was established in the late 1940s during the early Showa period, showcasing a legacy of over 70 years in the craft.
Yoshihide joined the family business in 2017 and works alongside his father, Ken Masuda, a designated Traditional Craftsman by Niigata Prefecture. As part of Masuda Hamono, Yoshihide continues the tradition of crafting high-quality kiridashi as well as various knives for farming and woodworking. This diverse experience has broadened his expertise beyond the workshop's primary focus, providing him with a solid foundation in crafting a wide range of blade types.
Since joining Masuda Hamono, Yoshihide has quickly distinguished himself with exceptional work, showing a natural aptitude for the craft. He has been instrumental in introducing new ideas and technologies to the traditional craft. In 2023, he embarked on a project to expand the workshop's product line beyond kiridashi knives. This led to the creation of a select number of kitchen knives in 2024, featuring beautiful twisted damascus. These carefully crafted knives showcase Yoshihide's remarkable skill in traditional Japanese blacksmithing techniques.


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