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: Because the VG-10 core and Damascus cladding are both stainless, this gyuto asks for relatively little upkeep. Hand wash and dry the blade after use, keep it out of the dishwasher, and avoid bones and frozen foods, taking extra care around the thinner area near the tip. Routine sharpening on quality water stones will keep the edge performing the way it did out of the box.Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer 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
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: Because the VG-10 core and Damascus cladding are both stainless, this gyuto asks for relatively little upkeep. Hand wash and dry the blade after use, keep it out of the dishwasher, and avoid bones and frozen foods, taking extra care around the thinner area near the tip. Routine sharpening on quality water stones will keep the edge performing the way it did out of the box.
