• Masashi Shiroshu Kiritsuke 240mm from Masashi Yamamoto
  • Masashi Shiroshu Kiritsuke 240mm from Masashi Yamamoto
  • Masashi Shiroshu Kiritsuke 240mm from Masashi Yamamoto
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Masashi Shiroshu Kiritsuke 240mm

Masashi Shiroshu Kiritsuke 240mm

$959.00 CAD
$959.00 CAD
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Si vous m'avez déjà entendu parler de Masashi-san, vous savez que j'en suis un grand fan. Il y a de nombreuses raisons à cela. Il aime le nihon-shu autant que moi, il aime les bons restaurants presque autant que moi et j'aime le sérieux avec lequel il prend son artisanat. C'est l'artisan des artisans. Il fabrique des couteaux pour chefs qui sont robustes, super tranchants et magnifiques.

À propos de Masashi Shiroshu - 

Regardez ce couteau ! Il est si beau. J'ai toujours qualifié les lames aussi esthétiques d'œuvres d'art fonctionnelles, car ce sont toujours des outils destinés à être utilisés. Le manche simple et élégant contraste parfaitement avec la superbe lame et rend le couteau léger mais confiant, exactement comme j'aime mes couteaux de cuisine.

Masashi-san a fabriqué ce couteau à partir d'un acier phénoménal appelé SLD, qu'il peut pousser aux limites absolues de la dureté grâce à son génie de la coutellerie et à quelques techniques top secrètes. Il aiguise ce couteau avec son tranchant unique, rendant l'arrière un peu plus robuste pour hacher et la pointe plus fine pour les travaux délicats.

D'abord formé avec son frère à Yoshikane, puis s'étant lancé seul, Masashi Yamamoto poursuit inlassablement 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 dur à cuire certifié, forgeant en tongs et allumant des cigarettes sur de l'acier incandescent 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 redoutable d'un Kiritsuke (traditionnellement un couteau à simple biseau), les Kiritsuke à double biseau sont des couteaux polyvalents avec une légère tendance à la découpe de viande. Si vous voulez un couteau pour tout faire, et avoir l'air plus cool que votre copain, c'est votre couteau. Pour le cuisinier amateur ou professionnel, nous recommandons un Kiritsuke mesurant entre 210 mm et 240 mm de long.

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 56,3 mm
Thickness 3,5 mm
Weight 224 g
Steel Type SLD Semi-Stainless Steel avec un habillage en acier inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Ovale Pagode Collier en corne de buffle
Knife Line Masashi Shiroshu
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: MASD240KI

Expédition et retours

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Overall rating: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["edge","knife"].

Review highlights

Reviews

You Deserve One

"I finally chose the 240mm version in this line over the 210mm kiritsuke. The extra cutting length (over my 8" Wustoff) is handy. I have small-medium hands and it balances nicely with a pinch grip. I love preparing meals with this knife. The Damascus pattern on the tallish blade is really stunning. It's an art piece I can admire everytime I use it. On a Hasegawa cutting board, the SLD blade holds the edge well. I sharpen it maybe every 10-12 months; regular swipes with a honing rod keeps it locked and ready. The combination of utility and craftsmanship is superb. Treat yourself to one now."

— Jo (5/5)

A big, bad k-tip

"Really enjoy this one. Reminds me of Masashi's older grinds that didn't have quite the shoulders. Really handsome finish that doesn't cause any noticeable static friction. The handle is serviceable though unremarkable, especially at this price point, but the blade is the show. Masashi's SLD knows few peers."

— Weldon (5/5)

Buying quality near go wrong.

"You will never understand using a high quality knife until you try one."

— John L. (5/5)

Worth every penny and then some

"This is in incredible knife. I own ~20 Japanese chefs knives and this is in my top three favorites for a few reasons. It is mirror polished Damascus, which looks insanely good. This knife is very high fit and finish quality. The blade steel is one of my favorites: SLD. Semi stainless, good edge retention and easy to sharpen. The weight in my view is midweight. It is not as heavy or thick as my Hinoura, but it isn't as thin as an Ashi Hamono. It cuts like a thinner knife but holds the heft to deftly cut through things with ease. Downfalls? None, really. I like a gyuto shape better than the kiritsuke because the tip is lighter. If I could change anything I'd make the tip a little lighter, but choking up on my pinch grips sort of negates any issue here. Overall, fantastic knife and you have to look hard to find anything to complain about. I'll buy more Masashi-san blades."

— James B. (5/5)

Definitely would recommend

"Absolutely brilliant. The geometry of this knife makes it one of my favorites. Unlike some kiritsuke gyutos, this one’s got an extremely straight cutting edge similar to a nakiri. It’s also extremely well-balanced, being slightly blade heavy. The handle is brilliant as well for my gorilla hands. A few hours of polishing this knife left an insanely mirror polish as well. Super cool. Definitely one of my new favorites, even paired against my $3k Nigara knives."

— Sean S. (5/5)

A1

"This is the perfect tool for butchering steaks. It cuts like a single bevel, has great rockability, an doesn't skip on edge retention. Feels a lot like a Sujihiki you can chop with."

— Zack W. (5/5)

Amazing!

"What a absolutely stunning looking knife! The pattern and quality is amazing, I just can’t stop staring at it. The cutting...WOW! So sharp and so well balanced for a large blade. I was a bit nervous that the 240 would be a bit long. It is perfect. Love this knife!!!!"

— Gentry P. (5/5)

Q&A

I plan to purchase a Masashi shiroshu knifes. How should it be sharpened amd cared for? Thanks Ed Kendallp
Hey there, the care for this knife is similar to any other Japanese knife, it is stainless steel, so you don't have to worry about rust. I would grab a ceramic honing rod to for regular maintenance between professional sharpening! - Ellie

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