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About Masashi Kaijin - The blade's core is made from hard VS1 steel clad in softer stainless steel. Through a special heat-treating process, Masashi-san can make VS1 incredibly hard, giving it edge retention on par with high-end carbon steel. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.
The textured appearance of the Kaijin gives its name, which translates to ‘ash’ and references the traditional forging process Masashi uses. Normally blacksmiths must overheat the knife to achieve this sort of finish, which can tamper with the knife’s quality, but Masashi-san is able to do it in a controlled, low-temperature way that doesn’t affect the steel.
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.
| Shape | Gyuto |
|---|---|
| Blade Length | | |
| Blade Height | |
| Thickness | 3.5 mm |
| Weight | |
| Steel Type | |
| Rockwell Hardness | |
| Edge/Bevel | |
| Handle | Wa (Japanese) Handle - Octagon Tochi Chestnut Water Buffalo Horn Collar - |
| Knife Line | Masashi Kaijin |
| 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.
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.
Overall rating: 5.0 / 5 from 18 reviews.
Review topics: ["weight","looks","staff","feels","balance","craftsmanship","finish","handle","knife","blade","everytime","top"].
"This is a perfect workhorse at home. It has a sturdy spine but the edge is pretty thin and nimble. Never used or barely heard of the VS1 steel but a few strokes on the ceramic rod and gets laser sharp. I literally bought this for everyday use at home and it's doing a fine job so far! I like these new type of blade steels that stay sharp longer but still low maintenance. It just makes sense. I would probably try the Strix soon or later."
"After holding it in the store it just felt right. Nice balance and weight to it and the finish is stunning. It is a joy to use slices through potatoes like butter and significant better at slicing thru sweet potatoe compared to other knife. Thanks again! Staff have been awesome any time dealing with them."
"Awesome knife."
"Love this knife. One of my favourites. Sharp and good weight on the overall knife. Cuts like its going through butter. Also looks awesome. I love this style of finish. I now own several other Masashi Kaijin knives."
"Elegant but not so much that I don’t want to use it. Nice wide top for a good grip and it doesn’t flex. Blade is very sharp and only takes a few strokes with a rod and strop to keep it so."
"The weight and build of the knife is substantial, and it exudes confidence when held in hand. The craftsmanship is remarkable, and I am delighted to look at it and use it in the kitchen."
"I rly love this knife. Very sharp but not too delicate tho and absolutely beautifull. Even more so than the kokuen imo. I highly recommend it :D"
"This is my first hand forged Japanese knife and I decided on this one after reading about Masashi and I'm so glad I did. It's the sharpest knife I own by far and it looks so good I had to display it on a magnetic holder where it can be seen. It feels good in the hand and definitely makes cooking easier. Now instead of thinking "I have to go cook" I think "now I get to go use my awesome knife!" The only problem is there's room on my magnetic holder so I guess I'll have to buy a couple more."
"Despite that reference, on the usual Workhorse-Laser spectrum, this is definitely the former. A thicker spine and forward CoM makes the blade feel heavy in the hand, which you can use to your advantage to motor through prep when you find your rhythm. You'll find it start to wedge with something like cabbage, however it is pretty thin right behind the edge. Perfectly combined with low (but not zero) maintenance core steel and you've got a really dependable beast of a prep knife that you're not too worried about wiping clean after every half of an onion. Finish is beautiful and feels great in the pinch (especially if things are getting slippery) but not so flashy that you'll be attacting unwanted attention. But then, someome walks past your station and catches that Nashiji in the light..."
"This knife is amazing! It's so sharp, it's really upped my game in the kitchen. Probably the most beautiful knife I've ever owned as well. Love my purchase."
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| General Info | |
Shape Sometimes a knife go by different names, depending on the region it is from. We've tried to list them all here.
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Gyuto
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Handle Type |
Wa (Japanese) Handle
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Steel Type |
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Cladding Steel |
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Edge/Bevel |
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Maker |
Masashi Yamamoto
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Length |
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Region |
Sanjo, Niigata, Japan
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| Stats for the Knifenerds For those who love to deep dive, we got you. We find for many people this is too much information, and not always helpful in deciding on the right knife for you. But we wanted to create a safe place for you consume your statistical needs. |
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Spine Thickness above the Heel |
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Blade Height above the Heel |
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Weight |
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