The Shimo gyuto is one of the most sought-after knives in the Masakage line - a knife that has gone out of stock and come back in multiple times, with customers waiting years for restocks and buying immediately when they appear. Yu Kurosaki forges these for Masakage in Echizen using a White #2 (Shirogami #2) carbon steel core in san mai construction with soft iron Damascus cladding. The result is a knife that Kurosaki owners who have tried multiple lines consistently call their best all-around performer: thin enough for vegetables, robust enough for meat prep, sharp enough for the most delicate fish work.
At 210mm blade length the Shimo gyuto is the format most cooks reach for most often. The convex grind that Kurosaki applies to every knife in his catalog reaches an apex of refinement in the Shimo line - reviewers describe a grind so well executed that nothing sticks to the blade during use. The soft iron Damascus cladding develops a complex, frost-like patina that makes every knife unique over time. Walnut octagonal handle with pakka wood ferrule. White #2 at this construction level is one of the finest cutting steels made - pure composition, fine grain structure, and a sharpness ceiling that rewards cooks who develop their technique.
What Customers Are Saying: Seven reviews and the word that comes up most is best. Sam calls it the best all-around performer he owns - thin enough for vegetables, robust enough for meat, sharp enough for fish - and adds a clear honest warning: this steel is genuinely reactive. It needs to be wiped dry every single time it is used, the patina is not permanent, and it will rust quickly if neglected. He recommends against using it for bones. Bryan waited two years for a restock, bought it the moment it appeared, and calls it the best knife he has ever had. Chip describes the edge profile as utter perfection with a convex grind so good that nothing sticks. Daniel calls it beautiful and amazing and so sharp he is still working up the nerve to use it daily rather than just admire it.
Care Instructions: White #2 is highly reactive carbon steel - this is not a knife for cooks who cannot commit to proper care. Wipe and dry immediately after every use without exception. Avoid leaving acidic foods on the blade for any length of time. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Do not chop bones. White #2 sharpens readily and beautifully on quality water stones.
At 210mm blade length the Shimo gyuto is the format most cooks reach for most often. The convex grind that Kurosaki applies to every knife in his catalog reaches an apex of refinement in the Shimo line - reviewers describe a grind so well executed that nothing sticks to the blade during use. The soft iron Damascus cladding develops a complex, frost-like patina that makes every knife unique over time. Walnut octagonal handle with pakka wood ferrule. White #2 at this construction level is one of the finest cutting steels made - pure composition, fine grain structure, and a sharpness ceiling that rewards cooks who develop their technique.
What Customers Are Saying: Seven reviews and the word that comes up most is best. Sam calls it the best all-around performer he owns - thin enough for vegetables, robust enough for meat, sharp enough for fish - and adds a clear honest warning: this steel is genuinely reactive. It needs to be wiped dry every single time it is used, the patina is not permanent, and it will rust quickly if neglected. He recommends against using it for bones. Bryan waited two years for a restock, bought it the moment it appeared, and calls it the best knife he has ever had. Chip describes the edge profile as utter perfection with a convex grind so good that nothing sticks. Daniel calls it beautiful and amazing and so sharp he is still working up the nerve to use it daily rather than just admire it.
Care Instructions: White #2 is highly reactive carbon steel - this is not a knife for cooks who cannot commit to proper care. Wipe and dry immediately after every use without exception. Avoid leaving acidic foods on the blade for any length of time. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Do not chop bones. White #2 sharpens readily and beautifully on quality water stones.
- Blacksmith: Yu Kurosaki for Masakage
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Soft Iron Damascus
- Finish: Kurouchi (Frost Pattern)
- Edge Grind: Even Convex Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Pakka Wood
- Blade Length: 210mm
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval)
One of the best functioning knives i havePosted By: Sam
25 people found this review helpful
This knife is thin enough for vegetables, robust enough for meat prep, and gets sharp enough for the most delicate fish prep. The only problem i have with this knife (for professional use at least) is that it rusts if you look at it too hard. This steel is r-e-a-c-t-i-v-e. It needs to be properly wiped dry every single time you use it, and the patina is not lasting no matter how much you try to fortify it. Be careful when using this knife to keep it wiped and it will get you easily through the longest prep days, the toughest knifework, just please dont chop bones with it or it will chip.
25 people found this review helpful
This knife is thin enough for vegetables, robust enough for meat prep, and gets sharp enough for the most delicate fish prep. The only problem i have with this knife (for professional use at least) is that it rusts if you look at it too hard. This steel is r-e-a-c-t-i-v-e. It needs to be properly wiped dry every single time you use it, and the patina is not lasting no matter how much you try to fortify it. Be careful when using this knife to keep it wiped and it will get you easily through the longest prep days, the toughest knifework, just please dont chop bones with it or it will chip.
Been waiting a couple of years for this knife to come back!!Posted By: Bryan R
9 people found this review helpful
I've been waiting a couple of years for this knife to come back in stock. I absolutely love this knife. It is the best knife I have ever had. I said if it came back in stock I would buy it no matter the circumstances. Which is exactly what I'm doing.
9 people found this review helpful
I've been waiting a couple of years for this knife to come back in stock. I absolutely love this knife. It is the best knife I have ever had. I said if it came back in stock I would buy it no matter the circumstances. Which is exactly what I'm doing.
WOW awesome gyuto!Posted By: Jarred Bren - verified customer
6 people found this review helpful
Great knife! perfect for all around chef's knife work in the kitchen. The knife is nicely weighted a nd is ridiculously sharp. all around beautiful knife, love the qualities of the steel. stays sharp with little maintenance. CKTG has the best selection, a great staff, and always deliver great deals on great knives!
6 people found this review helpful
Great knife! perfect for all around chef's knife work in the kitchen. The knife is nicely weighted a nd is ridiculously sharp. all around beautiful knife, love the qualities of the steel. stays sharp with little maintenance. CKTG has the best selection, a great staff, and always deliver great deals on great knives!
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