Posted By: Steve
- verified customerWhat can I say? I LOVE this knife! Bought it about 10 months ago after meticulous research on CKTG and time has proven that I chose wisely.
I've used a variety of knives and handled quite a few more doing the Quick Look product videos for CKTG. There's just something about holding a Masakage - you can feel the soul and craftsmanship that go into creating these great kitchen tools.
The Yuki 210 Gyuto looks fantastic, has lower maintenance stainless cladding over the carbon steel core, comes super sharp OOTB, and it cuts like a dream. The Yuki's are very thin behind the edge and the combination of the grind geometry and refined rustic finish help food release as well.
The edge profile shape is very versatile, and the tip is thin enough to fly through onions, brunoise shallots, mince garlic, etc. The blade also has enough weight to help cut through product. It's not a laser, but it's not heavy either.
I have found the White #2 core steel to be minimally reactive in normal use with moderate upkeep while prepping. Once you get a good basic patina on the edge, you can go to town with this thing!
The grind and edge are also 50/50, so it's perfect for this lefty.
This is just a fun knife to use and a great knife like this helps make prep more enjoyable (at least for me it does).
If you are looking at this style of Japanese Gyuto, I don't think you can go wrong with the Yuki 210 or it's big brothers the 240/270.
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