Not every cook wants a full size 240mm gyuto, and this 180mm version from the Masakage Kiri line is built for those who prefer something shorter and easier to maneuver. It carries the same stainless Damascus cladding as the rest of the Kiri lineup, hammer forged in a san mai construction over a VG-10 core, with a hazy pattern that gives the line its name, since kiri means mist in Japanese.
The VG-10 core is hardened to roughly 61 to 62 HRC, prized in knife making circles for its toughness and its ability to take a very sharp edge. The exposed VG-10 spine and edge sit beneath the softer stainless cladding, which adds strength while protecting the core. Newcomers to Japanese knives often gravitate toward this shorter length since it is easier to handle while learning both cutting technique and maintenance, and the smaller frame also suits tighter kitchen spaces and smaller hands. The gyuto handles general cutting and slicing as comfortably as more detailed work like garnish prep and herb chopping, and is finished with hand engraved kanji, an oval magnolia wood handle, and a red dyed pakka wood ferrule. The knife is handmade at Takefu Knife Village in Echizen by Yoshimi Kato.
Care Instructions:The VG-10 core and Damascus cladding are both stainless, so this gyuto is easy to live with day to day. Hand wash and dry it after each use rather than running it through a dishwasher, and keep it away from bones and frozen foods. Routine sharpening on quality water stones, with regular honing in between, will keep the edge performing close to its out of box sharpness.
The VG-10 core is hardened to roughly 61 to 62 HRC, prized in knife making circles for its toughness and its ability to take a very sharp edge. The exposed VG-10 spine and edge sit beneath the softer stainless cladding, which adds strength while protecting the core. Newcomers to Japanese knives often gravitate toward this shorter length since it is easier to handle while learning both cutting technique and maintenance, and the smaller frame also suits tighter kitchen spaces and smaller hands. The gyuto handles general cutting and slicing as comfortably as more detailed work like garnish prep and herb chopping, and is finished with hand engraved kanji, an oval magnolia wood handle, and a red dyed pakka wood ferrule. The knife is handmade at Takefu Knife Village in Echizen by Yoshimi Kato.
Care Instructions:The VG-10 core and Damascus cladding are both stainless, so this gyuto is easy to live with day to day. Hand wash and dry it after each use rather than running it through a dishwasher, and keep it away from bones and frozen foods. Routine sharpening on quality water stones, with regular honing in between, will keep the edge performing close to its out of box sharpness.
- Brand: Masakage
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Core Steel: VG-10
- Cladding: Stainless Damascus
- HRC: 61-62
- Edge Grind: 50/50
- Handle: Magnolia Wood Oval
- Ferrule: Red Dyed Pakka Wood
- Engraving: Hand Engraved
- Weight: 4.4 oz (124 g)
- Blade Length: 185 mm
- Total Length: 328 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 47 mm
