About the shape - Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.
The 240mm Gyuto is great for those who prefer a large, heavier knife.
About Mazaki San - Mazaki-san is a relatively young blacksmith from Sanjo, but he originally hails from the island of Hokkaido. Unsure of what to do with himself as a young man, he left to travel Japan on his motorcycle. He made a stop in Sanjo, and was fascinated by the knife making & blacksmithing industry in the area. He decided that he wanted to become a blacksmith, so he got an apprenticeship with Yoshikane. He spent about 5 years working at Yoshikane but decided he would like to pursue a more traditional, hands-on way of making knives.
Now, he forge-welds all of his carbon steel knives in house, and finishes his bevel with a variety of different whetstones, all by hand. Every step of the way, he strives to be true to the trade. His knives have a distinctly traditional look, while still standing out from the crowd as his own creations.
||#2 Aogami (Blue carbon) Steel clad with Carbon Steel Damascus Cladding
||Wa (Japanese) Handle, Octagon Magnolia with black Water Buffalo horn collar