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  • Masashi KOKUEN Kiritsuke Gyuto 240mm from Masashi Yamamoto
  • Masashi KOKUEN Kiritsuke Gyuto 240mm from Masashi Yamamoto
  • Masashi KOKUEN Kiritsuke Gyuto 240mm from Masashi Yamamoto
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Masashi KOKUEN Kiritsuke Gyuto 240mm

Masashi KOKUEN Kiritsuke Gyuto 240mm

$608.00 CAD
$608.00 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.
L'art de la performance sous forme de couteau. Idéaux pour ceux qui privilégient la performance avant tout, ces couteaux sont fabriqués à la main par l'un des meilleurs forgerons du Japon, sont magnifiques et vous épateront. Leur tranchant super fin glisse sans effort dans les aliments, mais ils peuvent être délicats !

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

La couleur du col/de la virole peut varier du brun clair au presque noir. Vous pouvez voir des exemples de la variation ici.

À propos de Masashi Kokuen -  Le cœur de cette lame est fait d'acier SLD dur, plaqué dans de l'acier inoxydable plus souple, que Masashi-san peut pousser à la limite absolue de la dureté grâce à son impressionnante habileté et à quelques techniques top secrètes. En clair, cela signifie qu'elles conservent un tranchant incroyablement aiguisé pendant longtemps, mais sont beaucoup plus faciles à entretenir que les lames traditionnelles en acier au carbone. Il aiguise les lames d'une manière unique, rendant l'extrémité arrière plus robuste pour hacher et la pointe plus précise pour les travaux délicats.

La finition sombre du Kokuen lui donne son nom. Signifiant « fumée noire » en japonais, le Kokuen est inspiré par l'atmosphère de l'atelier de Masashi.

D'abord formé avec son frère chez Yoshikane, puis s'étant mis à son compte, Masashi Yamamoto poursuit sans relâche la création d'un couteau parfait en utilisant les techniques traditionnelles transmises dans sa famille et augmentées par une compréhension moderne de la métallurgie. C'est aussi un vrai dur à cuire, qui forge en tongs et allume des cigarettes sur de l'acier chauffé au rouge comme un héros de film d'action des années 80.


À propos de la forme - Inspiré par le profil d'un couteau de chef européen traditionnel et la pointe audacieuse d'un Kiritsuke (traditionnellement un couteau à un seul biseau), les Kiritsukes à double biseau sont des couteaux polyvalents avec une légère préférence pour la découpe de la viande. Si vous voulez un seul couteau pour tout faire et avoir l'air plus cool que votre ami, c'est votre couteau. Pour le cuisinier amateur ou professionnel, nous recommandons un Kiritsuke d'une longueur comprise entre 210 mm et 240 mm.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 240 mm |
Blade Height 57,7 mm
Thickness 3,9 mm / 0,9 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 234 g
Steel Type SLD Semi-Stainless Steel avec un habillage en acier inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Manche (japonais) Wa - Octogone Ébène Rouge Collier en corne de buffle d'eau
Knife Line Masashi Kokuen
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

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

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime 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: MSKKE240GY

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.

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Overall rating: 5.0 / 5 from 22 reviews.

AI Generated Review Summary

The Masashi KOKUEN Kiritsuke Gyuto 240mm knife is highly praised for its exceptional performance and sleek design. Crafted with a core of hard SLD steel and a stainless steel cladding, it offers a sharp edge that lasts long while being easier to maintain than traditional carbon steel blades. The unique sharpening technique enhances its robustness and precision, making it a versatile choice for both home and professional cooks.

Summary topics

  • Performance: 20%
  • Design and Ease of Use: 80%

Review topics: ["fit","looks","finish","handle","performance","feels","works","knife","tip","masashi","gyuto","profile","blacksmith","chip","taper"].

Review highlights

  • "The knife performs absolutely beautifully." — Alexander T.
  • "Sharpest and most sleek and elegant knife I've owned." — Paul M.
  • "I would recommend this knife and blacksmith all day every day to anybody who knows how to take care of a nice knife." — Darcy C.

Reviews

What a gem

"After previously owning a petty from Masashi I knew this would complete my collection. Everybody at work were in awe when they look at it. Must get!"

— Miguel A. (5/5)

Great knife

"This is my first good quality knife, it makes cooking all the more enjoyable"

— Joe M. (5/5)

Outstanding Performance

"I have seen all the videos and looked at all the reviews and I thought to myself can this really be that good. Well it is. it’s more than good. It is now my go to a knife for everything. I even find the tip is so sharp that I can mince garlic easier than my Petty knife with total control. This knife handles everything from sweet potatoes down to the most delicate produce without any effort. A+ Masashi-San and Knifwear . . super fast shipping!"

— William S. (5/5)

Best knife I own

"Having purchased about five knives this year - this is the knife I should have started with. Extremely well made, cuts like a dream in any application. Excellent fit and finish and not particularly challenging to care for. Although it is incredibly sharp it feels solid and closer to a workhorse in my hand. I was convinced to get into Masashi's knives from watching knifewear youtube videos and I am incredibly glad I pulled the trigger. If you are on the fence - get off of it. Masashi's knives are every bit as good as knifewear says they are."

— Robert D. (5/5)

Great performer

"Masashi's SLD steel has better edge retention than other semi stainless knives. The knife is forward balanced, making it super easy to go through product. Furthermore, you can even get it engraved when Masashi is in town."

— Alvin T. (5/5)

Exceptional Knife

"After acquiring practical knives for home cooking (Petty, Honesuki, Nakiri, Gyuto, etc. ); I was looking for a thicker Gyuto and this Kiritsuke Gyuto definitely fits the requirement at almost 4 mm. It's size, weight and finish work exceptionally well with the sharpness of the blade with generous height at the choil, flat enough to cut up veggies like a Nakiri or slicing meats. The tip works well for deseeding peppers or breaking up broccoli or cauliflower. The blade profile also works very well on harder veggies (carrots and potatoes) despite being much thicker than a Nakiri."

— LESLIE R. (5/5)

You need this knife

"This knife was my first introduction into knives that weren't stainless steel. I loved this knife so much I bought the bunka and the petty afterwards. Highly recommended"

— Ben C. (5/5)

Masashi is a master

"It’s beautiful looks great, but the performance is beyond anything I’ve used lately. I’m a professional chef of 25 years and the way it slices effortlessly is beyond comparison. It’s a strong metal no chips or dings. The geometry is the best I’ve ever used. Masashi San is a genius."

— Adam C. (5/5)

Masashi for the win

"First off... I want to start by saying how amazing the knifewear staff are.. I have dealt with them at multiple locations, and they are all top notch. Sent me pics of every single one of these knives so could choose the handle I liked most! Now for the knife.. wow.... what an incredibly sharp and beautiful blade! Stunning! I thought the 240 might be a bit large... but it's really not.. choke up on the pinch grip.. and its good for really anything. The taper from the handle to the tip is insane as well.. makes the tip perfect for all sorts of finer work. I was actually shocked at how sharp it was out of the box. I would recommend this knife and blacksmith all day every day to anybody who knows how to take care of a nice knife."

— Darcy C. (5/5)

Snagged the one that got away

"Well, this is my 2nd Kokuen. I sold my first and it was one of the few that I regretted. I was pumped to see they're available again and snagged one. Masashi is talented and unique to boot. His knives PERFORM and look good doing it too. He is one of two smiths that does SLD the best."

— Corey (5/5)

Q&A

Do you have a saya or guard (NOT plastic) for this knife?
Hey there, we don't currently, just the plastic knife guards we sell. - Ellie
What is the weight of this knife, please?
Hiya, So the knife is about 200 grams. Keep in mind, being a hand-made knife, they will vary a bit from knife to knife. Its quite a knife and even I was surprised when I picked it up that it was so light. If you have any other questions feel free to ask us and we’ll get back to you as quick as we can. cheers, Mekki

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