• Masakage Shimo Gyuto 240mm from Masakage
  • Masakage Shimo Gyuto 240mm from Masakage
  • Masakage Shimo Gyuto 240mm from Masakage
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Masakage Shimo Gyuto 240mm

Masakage Shimo Gyuto 240mm

$512.00 CAD
$512.00 CAD
En vente Épuisé

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

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À propos de Masakage Shimo - 

Cette gamme a été surnommée Shimo (« gel » en japonais) parce que Kurosaki-san peut manipuler son acier de Damas pour créer des motifs en forme de X qui ressemblent à du givre sur une vitre. Le Shirogami, ou « acier au carbone blanc » en français, est un acier très traditionnel prisé par les forgerons et les passionnés de couteaux pour son excellente tenue de coupe et son tranchant légendaire. Le manche contrasté noir et blanc est vraiment la cerise sur le gâteau qui complète le design accrocheur de ce couteau.

Yu Kurosaki a commencé sa carrière de forgeron en 2002 chez Kanehiro Uchi Hamono, où il a été apprenti auprès de Hiroshi Kato. Kato-san lui a bien enseigné, et Kurosaki-san est maintenant reconnu comme un maître à part entière. Il m'a dit qu'il n'était pas doué au début et qu'il a lutté longtemps, mais sa première vente l'a inspiré à persévérer. Nous sommes tous ravis qu'il l'ait fait. Kurosaki-san est depuis devenu célèbre pour ses lames et ses finitions incroyablement créatives, qui sont autant de l'art que des outils de cuisine haute performance.

À propos de la forme - Inspiré par le profil d'un couteau de chef européen traditionnel, le Gyuto est un couteau polyvalent avec une légère préférence pour la découpe de viande. « Gyuto » se traduit par « épée de vache ». 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 géniale) 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 240 mm |
Blade Height 50 mm
Thickness 2,7 mm
Weight 180 g
Steel Type Shirogami #2 (White Carbon Steel) Avec un bardage en acier au carbone
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche Wa (japonais) - Octogone Magnolia Collier en pakkawood noir
Knife Line Masakage Shimo
Blacksmith Yu Kurosaki
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.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, 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: MAS240GY

Expédition et retours

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Overall rating: 5.0 / 5 from 29 reviews.

AI Generated Review Summary

The Masakage Shimo Gyuto 240mm knife is praised for its beauty, sharpness, and high performance. Crafted with Shirogami steel, it offers great edge retention and legendary sharpness. The knife's design, featuring frost-like X-shape patterns, is both functional and aesthetically pleasing.

Summary topics

  • Knife Sharpness: 54%
  • Blade Enjoyment: 24%

Review topics: ["staff","balance","knife","blade","care","patina"].

Review highlights

  • "The patina also developed beautifully to really enhance the look of the blade!" — Braeden M.
  • "As a working chef, comfort and performance are everything to me, and this knife delivered both immediately." — Manuela I.
  • "A word of caution- this is a fully reactive knife with no stainless cladding." — Brett G.

Reviews

Outstanding experience at Knifewear

"Our team of cooks were in Vancouver doing some R+D and spent an afternoon in the shop selecting a few knives, a konro grill and kitchen tools. The team was so knowledgeable and passionate about the products that not only did we get exactly what we were looking for but a depth of history that made our experience a 10/10."

— Ian R. (5/5)

Shimo gyuto

"Phenomenal knife, was nervous about the length at first (240mm) but the blade is surprisingly precise."

— Chris A. (5/5)

Comfortable and pretty

"As a working chef, comfort and performance are everything to me, and this knife delivered both immediately. Even though the choil was already well finished, I rounded it slightly, which is something I do to all of my daily work knives, and it made the pinch grip even more comfortable. This is my first 240 mm, and I expected it to feel long compared to my usual 210 mm kiritsuke, but it completely surprised me. It is a little lighter than what I’m used to, but in a good way, and the balance is excellent. The blade moves effortlessly and after a short time it felt completely natural in my hand. I put it straight into a real workload. I cut 200 pounds of onions and 100 pounds of squash, and it handled everything without any hotspots or hand fatigue. I sharpen my knives every Monday, and this knife held up perfectly until the next Monday. No qualms at all about the edge retention. Sometimes I have to touch up other knives earlier, but not in this case. One thing that really impressed me was the patina. After all the onion work, it developed a beautiful blue purple patina that made the Damascus pattern stand out even more. It added a ton of character and honestly made the knife look even better. Overall this knife is a joy to use. Comfortable, light, fast, beautifully made, and absolutely work ready. It may end up replacing my 210 mm as my daily driver. I highly recommend it to any chef looking for a reliable and very enjoyable cutter"

— Manuela I. (5/5)

Let The Knife Do The Work

"Staff as always was very helpful and knowledgeable. Allowed me time to touch and assess many blades before I made my choice. After hand surgery I was looking for a light weight sharpe knife to cut through squash and large produce. This knife performs well from dicing an onion to shredding cabbage or splitting a squash. The carbon steel blade is easy to care for with a simple wipe after each use. It looks prettier with every use."

— tricia m. (5/5)

A little extra care is well worth the effort

"Everything I'd hoped for and more! This blade is a beast. Things like carrots and potatoes now cower in fear! It's my first carbon steel blade and, while the developing patina takes little getting used to, care and feeding hasn't been an issue at all. . ."

— Anthony W. (5/5)

Perfect right from the beginning

"First thing I’ll say, when I picked up this knife for the first time at Knifewear Vancouver it felt like it was an instant match for me. The light weight and balance of the knife being perfect for me made it awesome to use! And the sharpness of the blade when I first picked it up was unreal! The patina also developed beautifully to really enhance the look of the blade!"

— Braeden M. (5/5)

Amazing

"Lovely balance and very light. Thrilled with it so far"

— Dave W. (5/5)

Love this knife!

"I reviewed on the website directly before but I will take another opportunity to say I love this knife. It looks like a work of art and it’s my favorite chef’s knife I’ve ever used. It dwarves the other knives near it but it’s the knife I use the most."

— Koby H. (5/5)

Gorgeous knife, super sharp out

"Gorgeous knife, super sharp out of the box, a pleasure to use."

— Avi F. (5/5)

Amazing Knife

"This is such an incredible knife...it's my first 240mm so the size was pretty extreme when I first opened it up. It feels so solid and the pattern is amazing. Mine wasn't *that* sharp out of the box but passable. I haven't tried sharpening it yet but I suspect it'll go very well. The knife is quite reactive - I have blues and yellows on mine. You definitely want to stay on top of the blade, keeping it clean and dry. I also got the wooden saya to store it, which is great. Overall, I love the knife and it'll be even better once i sharpen it up a bit"

— Brian C. (5/5)

Q&A

Hi , I am in the process of making a knife roll specific to fit this knife . Would you be able to give me the exact length and depth of the octagon handle of the 240 mm
Hey No worries, the handle is: 140mm long and 18mm wide! Let me know if you need anything else! We'd love to see a picture of the finished product as well!

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