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Masashi Kemuri Gyuto 210mm

Masashi Kemuri Gyuto 210mm

€325,00 EUR
€325,00 EUR
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Masashi Yamamoto - First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. 

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.

About Masashi Kemuri - Masashi-san makes a beautifully polished and crazy sharp blade, working entirely by himself hand-forging, sharpening, and putting on the handles. He’s also a bit of a risk taker, forging knives in his flip-flops and lighting cigarettes off white-hot knife steel. Bad. Ass. The unassuming Kemuri series is an extremely hard worker thanks to the power of SLD stainless steel, which stays sharp like carbon steel but doesn't rust.



Shape Gyuto
Blade Length 210 mm |
Blade Height 52.8 mm
Thickness 3.6 mm / 1.1 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 174 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 63-64
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Rosewood Water Buffalo Horn Collar -
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

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


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

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: GSMAKWCSLD210GY

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.com/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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Indepth on the Masashi Kemuri Gyuto 210mm

  • Masashi Kemuri Gyuto 210mm

    Gyuto

    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.

  •

    Masashi Yamamoto - Blacksmith

    First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. 
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 4.8 / 5 from 20 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["staff","knife","blade","cuts"].

Review highlights

Reviews

My first Gyuto

"Fantastic knife, comfortable in hand that I could use it for extended periods of time if I needed to. Razor sharp as all knives I’ve gotten from knifewear."

— Isaiah M. (5/5)

Gorgeous and easy to use!

"This knife is so gorgeous and cuts beautifully. Such a delight to use for all my daily kitchen needs. I loved the whole experience of chatting with the super friendly knowledgeable staff and trying out a variety of options, and just holding and using my new knives brings me so much joy. Highly recommend."

— Bill S. (5/5)

Motokoski

"I really like this knife. It it sharp. You must test it."

— Jari-pekka Y. (5/5)

Masashi Kemuri 210mm Gyuto

"I’ve had this knife for a whole week now. My first Japanese knife ever. I had an inkling of what I wanted from reading reviews for weeks, but had no idea what would accomplish what I wanted until I went into the store. They spent an hour until we found the style; size and shape that fit, the Masashi Kemuri. THEN we played with the individual knifes in my selection since each custom made knife is different even in the same line/size/style. As it’s is my first I have nothing to compare it to other than the knives I tried in the store. I love it! I wish I could upload the beautiful cuts ofthe Caprese salads we made from the market’s heirloom tomatoes. Outstanding! All of my US brethren should take advantage of the strong US dollar and hit on up there and hit your Japanese knives! Tim in Texas"

— Tim S. (5/5)

Gift for Brother - Fantastic Knife

"Gift for my brother. He has nothing but good things to say so far. Says it cuts through meat like butter"

— Hayden G. (5/5)

I arrived to get a

"I arrived to get a few knives sharpened and was amazed with the quality of the service. So much so that I left with 2 more beautiful and quality knives that we use daily. Thank you for both. Mike Knapp"

— Mike K. (5/5)

Love this knife, it is

"Love this knife, it is well balanced and very very sharp."

— Seamus T. (5/5)

Love showing this knife off!

"The knife us a great weight and feel in the hand. It is sharp and has maintained its edge well. There have been two issues with it that are worth mentioning. The first was a small chip in the blade that must have occurred when cutting through some small fish bones. I was advised not to cut through bones so figured it was small enough. Second issue was about 2 mm from the tip broke off through normal wear and tear. I will give Knifewear props though. The crew at the store was awesome and did a super quick repair on it. Good as new. Will definitely be investing in some more products from Knifewear."

— Erik E. (4/5)

Great knife love it

"Great knife love it"

— Kim J. (5/5)

Knife was sharp and looked

"Knife was sharp and looked great but the tip was very fragile and broke after the second use of the knife."

— Ryan T. (2/5)

Q&A

It says oval/octagonal handle. Does it mean it’s a hybrid or that that it can be bought with either of them?
the burnt chestnut handles are oval, these are the main handle that he uses for the kemuri and kuroshu lines. They sometimes have another pagoda wood option that looks like a tear drop, this is like hybrid of the two.
Hello Knifewear: Curiosity kills me: do the funky whimsical Masashi logos on the knife, t-shirt and presentation card (Springhammer, Masashi part) symbolize or mean anything? Save me a 210 gyuto. Thanks, REDC
Great question! The two symbols are ancient Japanese symbols for the sun and the moon - don't ask me which is which, my ancient Japanese is a little bit rusty :D
Hello Knifewear: When will Masashi Kemuri be back in stock? I'm very interested in a 210 gyuto. Thanks, REDC
Hey there! We're hoping to have some more Masashi knives arriving in late February/Early March. If you pop your email address into the "Notify me When Available" section on our website, we'll send you a message as soon as they arrive. Thanks a bunch!!
Hello! I was waiting for this masashi to come back into stock, I’d forgotten to ask- what the cutting edge length & the heel height? Thank you! Greg
Hey Greg, No worries, the blade height is 52mm and the cutting edge measures 22cm. Let me know if you have any other questions! - Ellie