The Masakage Kiri Gyuto 270mm makes quick work of large ingredients, roasts, and long slicing cuts. Hand-forged in Echizen, Japan, it features the distinctive Kiri (mist) Damascus pattern and a fully stainless construction that’s easy to maintain in any kitchen.
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts - ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
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: 6.7 oz (190 g)
Blade Length: 273 mm
Total Length: 422 mm
Spine Thickness at Heel: 3 mm
Blade Height: 55 mm
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts - ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
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.
