• Masakage Kiri Gyuto 210mm from Masakage
  • Masakage Kiri Gyuto 210mm from Masakage
  • Masakage Kiri Gyuto 210mm from Masakage
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Masakage Kiri Gyuto 210mm

Masakage Kiri Gyuto 210mm

$544.00 CAD
$544.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
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À propos du Masakage Kiri -

Lorsque vous prenez le Kiri pour la première fois, vous remarquez à quel point il est léger. L'acier est martelé plus finement que la moyenne des couteaux, ce qui lui permet de traverser facilement les aliments denses comme les pommes de terre et les courges. Ce couteau est forgé à la main à partir de VG10, un acier inoxydable à haute teneur en carbone qui devient extrêmement tranchant et conserve un excellent tranchant sans nécessiter beaucoup d'entretien. L'acier du noyau VG10 est laminé avec de superbes couches d'acier damassé, ce qui, combiné avec le manche japonais wa rouge et blanc, en fait un couteau MAGNIFIQUE. Vraiment, de l'art utilisable !

Yoshimi Kato est le gendre et successeur de Hiroshi Kato, l'un des fondateurs du village coutelier de Takefu. La transition d'apprenti à maître forgeron et chef d'entreprise s'est faite sans heurts 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 pour les décennies à venir !

Yoshimi-san est un homme discret, avançant calmement à un rythme régulier et s'exprimant davantage à travers ses couteaux qu'à travers ses mots. Et, oh, qu'ils parlent ! Les couteaux de Yoshimi-san sont parmi les lames les plus magnifiques et les plus précises que j'aie jamais maniées.

À propos de la forme - Inspirés par le profil d'un couteau de chef européen traditionnel, les Gyutos sont des couteaux polyvalents avec une légère prédilection pour la découpe de viande. « Gyuto » se traduit par « épée à bœuf ». Si vous voulez un seul couteau pour tout faire, c'est celui-ci. Commençant à 180 mm, les Gyutos peuvent atteindre la longueur ridiculement longue (et impressionnante) de 370 mm. Pour le cuisinier à domicile 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 47,5 mm
Thickness 2,9 mm
Weight 150 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche (japonais) Wa - Ovale Magnolia Collier en bois de Pakka rouge
Knife Line Masakage Kiri
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.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should keep the edge from touching  anything else. 


SKU: MAAV210GY

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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Overall rating: 4.9545455 / 5 from 22 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["fit","finish","staff","handle","knife","knowledge","cuts","oob"].

Review highlights

Reviews

Love my Masakage Chef's knife.

"I was in need of a new Chef's knife and knew I loved my Masakage knives that I already had. As soon as I picked up this knife and held it in my hand, I knew I wanted to take it home."

— Cory S. (5/5)

Beautiful and so sharp!

"This is the first chef knife I've owned and it cuts like a charm! I love the Damascus finish. Staff at the Calgary location were super helpful and knowledgeable!"

— Muhammad A. (5/5)

Love my first Japanese knife.

"Love my first Japanese knife. Super sharp, and easy to sharpen since I am a woodworker and had Japanese water stones for my chisels and plane blades. Also appreciate the black ceramic hone to refresh the edge on my knives. Bonus is that it is very cool to look at and very comfortable in my hand. Also appreciate all of your videos on cutting and sharpening techniques!"

— Dave K. (5/5)

Love this knife! It cuts

"Love this knife! It cuts like a dream and easy to maintain. Would definitely recommend."

— Kevin A. (5/5)

Dope!

"What a beauty this one is! It's my first Japanese knife purchase and I have zero regrets. Very comfortable, sharp and well - bonus points for the Damascus; can't go wrong there. I'd also like to give a shoutout to Connor for helping me out with this purchase. Cheers, Cam"

— Cameron C. (5/5)

Nice knife

"Sharp and beautiful knife. The lower portion of the handle could be a nicer, it’s sort of like an unfinished wood. Good size for all purposes."

— Daniel D. (4/5)

So worth it

"My husband is a serious home chef and he was absolutely thrilled with this knife! Beautiful and so sharp, so functional!"

— Jocelyn B. (5/5)

Starter for a New Collection

"Purchased it as a gift for my boyfriend to start him on his own Japanese knife collection. He found the size perfect and commented on how sharp and well balanced it was. We broke down a side of beef easily with that knife!"

— Johanna C. (5/5)

Beautiful! Perfect as my first

"Beautiful! Perfect as my first Japanese knife, can't wait to buy more!"

— Melissa G. (5/5)

So happy with my new

"So happy with my new knife, staff was very helpful in finding what suited my needs. Very sharp and cuts effortlessly."

— Greg C. (5/5)

Q&A

Would this be a good knife to use for slicing meat?
Hey there, it totally work. You want a long knife for slicing meat, a 210mm is a good size in my opinion, as you can also use it as a all purpose chef's knife, as well as for slicing up a roast or other larger piece of meat. - Ellie

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