• Masakage Koishi AS Gyuto 210mm from Masakage
  • Masakage Koishi AS Gyuto 210mm from Masakage
  • Masakage Koishi AS Gyuto 210mm from Masakage
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Masakage Koishi AS Gyuto 210mm

Masakage Koishi AS Gyuto 210mm

$520.00 CAD
$520.00 CAD
En vente Épuisé

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

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Si vous voulez tout avoir, ce couteau est fait pour vous. Esthétique, prestige et performance se retrouvent dans n'importe quel Koishi. Parfait pour un chef de haut niveau qui n'a pas peur de garder son couteau propre et sec !

Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de Masakage Koishi -  Ces lames sont fines et légères, mais suffisamment robustes pour trancher les légumes avec facilité. J'apprécie la façon dont la majeure partie du poids est concentrée sur l'extrémité de travail du couteau, qui est faite d'un acier vraiment remarquable. Kato-san a forgé ce couteau à partir d'Aogami Super, qui devient incroyablement tranchant et conserve son fil plus longtemps que la plupart des aciers. À mon avis, c'est le roi incontesté des aciers pour couteaux.

La finition "tsuchime" (qui signifie "martelé") et "kurouchi" (qui signifie "martelé noir") donne l'impression de galets de rivière, inspirant le nom Koishi (qui signifie "petits rochers"). Un véritable chef-d'œuvre culinaire, comme Jason Momoa sous la forme d'un couteau de cuisine.

Yoshimi Kato est le gendre et le successeur de Hiroshi Kato, l'un des fondateurs du village de couteliers 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 tranquille, avançant calmement à un rythme constant et s'exprimant davantage par ses couteaux que par ses mots. Et, oh, qu'ils parlent ! Les couteaux de Yoshimi-san comptent 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 préférence pour la découpe de la viande. "Gyuto" se traduit par "épée à 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
Maintenance Level
Blade Length 210 mm |
Blade Height 47,1 mm
Thickness 3,4 mm
Weight 148 g
Steel Type Aogami Super (Blue Carbon Steel) avec revêtement en acier inoxydable
Dureté Rockwell 63 - 64
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone Bois de cerisier Collier en bois de pakka noir
Knife Line Masakage Koishi AS
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.


Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

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: MAKA210GY

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

Comment puis-je retourner une commande en ligne?
Pas de soucis, nous avons ce qu'il vous faut. Rendez-vous sur https://knifewear.com/returns et suivez les instructions.

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Overall rating: 4.951923 / 5 from 208 reviews.

AI Generated Review Summary

The Masakage Koishi AS Gyuto 210mm knife is celebrated for its impressive sharpness, perfect balance, and exceptional craftsmanship. Customers appreciate its comfortable handle, stunning appearance, and the quality of the blade, making it a versatile choice for both home and professional cooks.

Summary topics

  • Sharpness Retention: 7%
  • Handle Comfort: 5%
  • Feel in Hand: 7%
  • Craftsmanship Quality: 5%
  • Aesthetic Appeal: 6%

Review topics: ["quality","pleasure","service","knife","work of art","store"].

Review highlights

  • "The handle is ergonomic and comfortable to hold, and it has a good balance and weight." — Ian J.
  • "The weighting and balance on the knife are perfect for me, and the blade stays sharp for a very long time." — Brett S.
  • "Chris and Alex are so easy to deal with, great advice The Masakage Gyuto is a great knife, feels nice in your hand." — Brian T.

Reviews

Now its a month old. . . . .

"Have sliced, diced, julienne and brunoise about 150lbs of veg and another 70bs of meat and fish. Still as sharp as when it first arrived. Took a patina right away and even tho i frequently forget to wipe it, it hasnt had any rust. Its an absolute pleasure to use. I just had to put in this updated review. I know the tomato slice clip is kinda cheesy but after this much use my other knives just dont hold an edge this well. I havent sharpened it at all, this is the factory edge"

— Shane N. (5/5)

Knifewear. com is superb!

"This is a sweet knife. Besides being visually pretty, it slices smoothly through everything I've thrown at it so far and the edge is still razor sharp. I like that it is stainless clad with an aogami carbon steel edge cuz it gives me the best of both worlds. The octagon handle is perfect for my hands and the service from the knifewear. com people (i phoned in twice with a lot of questions!) has been fantastic. I do some private catering, cooking for some camps etc and as a father of 7kids who eat enough to keep a grocery store afloat I really can appreciate a fine knife. My only problem is that i now need a petty and nakiri. I am waiting on a magnetic saya whenever knifewear. com stocks them."

— Shane N. (5/5)

Mike B

"These knives are really changing the way you prepare food in the kitchen. You have to experience it to know."

— Michael B. (5/5)

Very nice

"Super Good Quality"

— Kevin D. (5/5)

Knowledgeable staff. For real

"If you ever wanted to be sold a real object. Knifeworks doesn't bullshit. We broke out a jewelers luope and had a look . I bought a set (3 knives ). Of the best Japanese knives I've ever held. They're mine now !!. And no , you can't buy them back. Best Japanese knife store in Vancouver. Top quality. . and each knife comes with a story and the unique write up of the blacksmith that forged it. You WANT TO BUY YOUR KNIVES HERE ! again. No BS. Thank you Knifeworks. I was truly amazed at the knowledge and the excitement of a chef , selling another chef . A life long knife. - no bull@^#t Thank you."

— Tom L. (5/5)

Christmas gift

"I bought this knife for my grandson (a culinary student). He specifically asked for this particular knife. I assume it will be used frequently."

— Debra C. (5/5)

Amazing Service and Knives

"Always great to work with them, and everyone is so knowledgable about the knives they have. They are fantastic."

— kay G. (5/5)

I feel like a Samurai master chef!

"Love this knife and now I have to buy another so my partner and I aren’t having to argue over who gets to use it. 😀"

— Jamie G. (5/5)

First Japanese knife

"My first Japanese knife light weight and really good!!!"

— shubham s. (5/5)

Exactly what I wanted

"I knew that I was going to spend a bit of money when Knifewear announced that they were doing a pop-up event in Victoria, I just can't help myself when it comes to high-quality blades. I've been interested in owning a Masakage Gyotu for a few years, because a chef that I used to work for (whom I respect tremendously), swore by them. I was using a Miyabi at the time and didn't understand why he thought his hammer-finished, octagonal handled, and frankly, boring looking knife, was superior to my Damascus-clad steel, birch wood-handled, work of art. The truth is, it's not necessarily superior, but it is a work horse, a tool designed with only one thing in mind; getting sh*t done. It doesn't need to be flashy, it knows what it's job is, and does it remarkably well. Sharp as hell, beautifully balanced, lightweight, easy to manipulate. I would absolutely recommend this to the professional chef, prep cook, or amateur enthusiast (all of which I am, or have been). Performance 10/10, buyer's regret 0/10. It's exactly what I wanted, and more."

— Rob G. (5/5)

Q&A

Why the significant price increase? It used to be in the mid 200s
Great question! Sadly most of our knives have gone up in the last couple years due to inflation, rising materials & transport cost, etc.
When will this come back in stock?
We should have them back in stock in the next while, being made by a blacksmith it can be tough to give you an exact date. What is it about this knife that interests you? We may have something available now that fits the criteria. You never know what we have up our sleeve ;) If you are set on this one we can always notify you when it is back in stock by signing you up for our notification system. If you'd like I can add you to it?
Hey there, the cherry wood handle on my gyuto appears to take on moisture easily during use. I am not sure if it's been finished with any moisture repellant. If not, what would you recommend that I use to apply on the handle to protect it from moisture?
Hey there! Because of Japan's humidity, they do not finish these handles with any sort of product. We find Clapham's beeswax to be the best solution, as it's foodsafe, moisturizes the wood, and seals out water! https://knifewear.com/products/claphams-bees-wax?variant=21827716382768
Good afternoon! Which Masakage koishi gyuoto sharpening stone should I buy ?
Hi Ruslan, I would recommend the [Knifewear 4000 grit stone](https://knifewear.com/products/knifewear-4000-grit-stone). It is a great all round stone for maintaining the edge of a Masakage Koishi. - Ellie
Does this knife come with a sheath?
Hey there, unfortunately not, we do have blade guards you can purchase with it!

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