Rich carbon steel: long edge life, still easy to sharpen.
Japanese chef's knife: all-round for vegetables, meat and fish.
Long: big boards, large vegetables, pro or enthusiast use.
This 240 mm Japanese gyuto knife by Masuda Yoshihide stands out for its distinctive artisanal approach, both in terms of forging and finishing. The blade is made from Aogami #1 (Blue Paper Steel) at its core, renowned for its ability to achieve high hardness and provide a very fine cutting edge. It is surrounded by Damascus steel visible under a kurouchi finish, creating a sharp contrast between the raw area, the wavy Damascus patterns, and the polished cutting edge.
The construction is sanmai, combining cutting performance and stability. The 240 mm gyuto profile offers a length that is appreciated for precision work as well as larger volumes, with a fine tip and a well-defined heel. The finish highlights the raw character of the blade while maintaining a clean and clear cutting line.
The handle is made of ebony and is octagonal in shape, ensuring a stable and balanced grip. Ebony provides a dense and secure feel, which is particularly appreciated on a knife of this length. The overall balance promotes fluid work on the cutting board, both when cutting forward and when using moderate rocking motions.
When used, this Japanese knife offers a direct and precise cutting sensation, typical of Aogami #1. The cutting edge is very responsive to sharpening and allows for clean cuts on vegetables, proteins, and herbs. On the other hand, it requires some care: carbon steel is more sensitive to impact and corrosion. It is therefore recommended to avoid very hard or frozen foods and to use a suitable cutting board.
