Masakage Yuki Gyuto 240mm
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About Masakage Yuki -Â
When you pick up the Yuki, youâll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense veggies with ease. Shirogami, or âwhite carbonâ in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. Yuki knives are clad in softer stainless steel, so only the very edge has to be kept dry to prevent rust. This line is one of our most popular and a frequent gateway into the world of hand-hammered knives.
 The name Yuki (meaning âsnowâ in Japanese) comes from the frosty looking ânashiji,â or âpear skin,â finish.Â
Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come!Â
Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-sanâs knives are among the most gorgeous, laser-like blades Iâve ever handled.
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. âGyutoâ translates to âcow sword.â If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Â
About Masakage Yuki -Â
When you pick up the Yuki, youâll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense veggies with ease. Shirogami, or âwhite carbonâ in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. Yuki knives are clad in softer stainless steel, so only the very edge has to be kept dry to prevent rust. This line is one of our most popular and a frequent gateway into the world of hand-hammered knives.
 The name Yuki (meaning âsnowâ in Japanese) comes from the frosty looking ânashiji,â or âpear skin,â finish.Â
Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come!Â
Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-sanâs knives are among the most gorgeous, laser-like blades Iâve ever handled.
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. âGyutoâ translates to âcow sword.â If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
