• Masakage Kiri Gyuto 240mm from Masakage
  • Masakage Kiri Gyuto 240mm from Masakage
  • Masakage Kiri Gyuto 240mm from Masakage
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Masakage Kiri Gyuto 240mm

Masakage Kiri Gyuto 240mm

$768.00 CAD
$768.00 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 prendrez le Kiri pour la première fois, vous remarquerez à quel point il est léger. L'acier est martelé plus finement que votre couteau moyen, 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 damas, 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 le successeur de Hiroshi Kato, l'un des fondateurs du village de coutellerie de Takefu. La transition d'apprenti à maître forgeron et chef d'entreprise a été transparente 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 pendant des décennies ! 

Yoshimi-san est un homme calme, avançant tranquillement à un rythme constant et s'exprimant davantage par ses couteaux que par ses mots. Et, mon dieu, que leurs couteaux parlent ! Les couteaux de Yoshimi-san sont parmi les lames les plus magnifiques et les plus précises que j'aie jamais manipulées.

À propos de la forme - Inspiré par le profil d'un couteau de chef européen traditionnel, les Gyutos sont des couteaux polyvalents avec une légère tendance à la découpe de viande. « Gyuto » se traduit par « épée de bœuf ». Si vous voulez un 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
Blade Length 240 mm |
Blade Height 52 mm
Thickness 2,6 mm
Weight 161 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Poignée Wa (japonaise) - Ovale Magnolia Collier en pakka rouge -
Knife Line Masakage Kiri
Blacksmith Takumi Ikeda
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: MAAV240GY

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 Masakage Kiri Gyuto 240mm

  • Masakage Kiri Gyuto 240mm from Masakage

    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.

  • Masakage Kiri

    Masakage Kiri

    Explore the whole knife line  

  • Takumi Ikeda - Blacksmith

  • Masakage - Knife Brand

    Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. There is a Masakage knife for every type of cook, the “professional”, the “foodie” or even the “frantically trying to cook your first turkey before the In-Laws get there”.

Great customer service
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  • Great Customer Service
  • Satisfaction Guaranteed
  • Ships From Calgary
  • Owner & Operated in Canada

Overall rating: 5.0 / 5 from 8 reviews.

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Review highlights

Reviews

Amazing

"Amazing"

— Zarr T. (5/5)

Japanese Lightsaber

"This knife is epic. The thinness of the blade behind the edge is amazing. When used with a pinch grip the knife is a dream. Ample height with the balance point right at the pinch grip. Very sharp out of the box. Its a large knife but very delicate in hand and can easily do detail work. I am super happy with the purchase and Knifewear was very responsive to my questions. They will have a customer for life."

— Matt L. (5/5)

I have used quite a

"I have used quite a few knives in my career as a chef and I would have to say that by far this knife is the best knife I’ve ever used ."

— Kathy M. (5/5)

Excellent knife and beautiful to

"Excellent knife and beautiful to look at too 👍"

— Marcia N. (5/5)

Great knife

"I’ve ordered many knives over the years and now learned to buy the knife you want at whatever price because it is well worth. This last knife I bought is one of the most amazing I’ve ever used and I’ve been cooking for 30 years. Shipping was also super fast. Thank you so much knifewear!"

— Dave G. (5/5)

Great first Japanese knife

"After looking and researching Japanese knives for the past 2 years, I finally took the plunge. I picked an unbelievable knife! incredibly light, well balanced and beautiful to the eye. It is razor sharp out of the box and makes food prep a joy. The stainless makes this knife easy maintenance and still holds a great edge. I have been so impressed with the knife, Knifewear and the whole process that I just ordered a Ko-Bunka."

— Rakesh (5/5)

Elegant, Balanced, Beautiful

"This knife is everything I hoped it would be and more. The handle and blade balance just below the chiseled kanji giving it a deft and fluid feeling when handling in a pinch grip. The edge seems to be holding up just fine, needing only a stropping out of the box. The longevity is something I cannot comment on yet. The pattern is beautiful yet understated, it truly looks like swirling mist. all in all this knife is a real treat to use in the kitchen and will please most any knife enthusiast."

— Spencer C. (5/5)

Love this

"Love the Damascus finish and that it’s all Stainless. Incredibly sharp and is my main “go to” knife"

— Joe G. (5/5)

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