White #2 carbon steel is one of the finest cutting steels made in Japan - pure, responsive on the stones, and capable of an edge that rewards skill with sharpness most stainless steels cannot replicate. Masakage wraps it in a reactive iron Damascus cladding that develops a mottled, frost-like patina with use - shimo means frost in Japanese, and the blade earns that name from the first week in the kitchen. Yu Kurosaki forges the Shimo line at Takefu Village in Echizen, one of the great knife-making centers in Japan. His handling of White #2 in this line is stellar - excellent edge retention for the steel type, easy to sharpen, and a convex grind that gets very thin behind the edge.
The 240mm gyuto is the standard professional length - long enough for confident slicing through proteins and larger vegetables, light enough at 5.5 oz to feel nimble despite the blade size. The flat edge profile suits both push-cutting and moderate rocking. Fit and finish is very good throughout, and the magnolia wood handle is traditional and lightweight in hand. This is a masakage japanese knife that performs at a level well above its price point.
What Customers Are Saying: Reviewers consistently praise this knife as an outstanding performer across home and professional kitchens. One describes it as his favorite knife - light and nimble despite the 240mm length, with excellent edge retention after weeks of light stropping only. Another reports using it roughly six hours a day in a commercial kitchen with the edge holding all day for weeks. The reactive Damascus cladding receives repeated praise for developing a beautiful patina over time.
Care Instructions: White #2 is a reactive carbon steel - the iron Damascus cladding is also reactive and will patina quickly. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil before storage. The patina that develops protects the blade and is a natural part of owning this knife.
The 240mm gyuto is the standard professional length - long enough for confident slicing through proteins and larger vegetables, light enough at 5.5 oz to feel nimble despite the blade size. The flat edge profile suits both push-cutting and moderate rocking. Fit and finish is very good throughout, and the magnolia wood handle is traditional and lightweight in hand. This is a masakage japanese knife that performs at a level well above its price point.
What Customers Are Saying: Reviewers consistently praise this knife as an outstanding performer across home and professional kitchens. One describes it as his favorite knife - light and nimble despite the 240mm length, with excellent edge retention after weeks of light stropping only. Another reports using it roughly six hours a day in a commercial kitchen with the edge holding all day for weeks. The reactive Damascus cladding receives repeated praise for developing a beautiful patina over time.
Care Instructions: White #2 is a reactive carbon steel - the iron Damascus cladding is also reactive and will patina quickly. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil before storage. The patina that develops protects the blade and is a natural part of owning this knife.
- Brand: Masakage
- Line: Shimo
- Blacksmith: Yu Kurosaki
- Location: Takefu Village, Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Reactive Iron Damascus
- HRC: 62
- Engraving: Hand Engraved
- Handle: Magnolia
- Weight: 5.5 oz (158g)
- Blade Length: 247mm
- Total Length: 403mm
- Spine Thickness at Heel: 3mm
- Blade Height: 51mm
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Awesome knife!Posted By: Jim - verified customer
7 people found this review helpful
I have had this knife for several weeks now and I really love it. The Masakage Shimo Gyuto 240 is my first Japanese knife and my first knife with a carbon steel blade. Out of the box, I loved the look of the Damascus Shimo steel, and with the CKTG finishing service, the thing was wickedly sharp. For such a large blade, I am surprised how light and nimble it is, and the handle is quite comfortable (I use a pinch grip). The blade is great for slicing as well as for rocker-style cutting. I've also been quite pleased with how well it holds its edge, despite the fact I've done nothing but a bit of light newspaper stropping before use. (I need to get a proper ceramic sharpening rod, I know...) I plan to get another Masakage knife in the near future, probably a Kiri petty. The Shimo Gyuto is a great knife!
7 people found this review helpful
I have had this knife for several weeks now and I really love it. The Masakage Shimo Gyuto 240 is my first Japanese knife and my first knife with a carbon steel blade. Out of the box, I loved the look of the Damascus Shimo steel, and with the CKTG finishing service, the thing was wickedly sharp. For such a large blade, I am surprised how light and nimble it is, and the handle is quite comfortable (I use a pinch grip). The blade is great for slicing as well as for rocker-style cutting. I've also been quite pleased with how well it holds its edge, despite the fact I've done nothing but a bit of light newspaper stropping before use. (I need to get a proper ceramic sharpening rod, I know...) I plan to get another Masakage knife in the near future, probably a Kiri petty. The Shimo Gyuto is a great knife!
Blade Profile and Grind on PointPosted By: Danny - verified customer
8 people found this review helpful
So I got a new Shimo from the Forums and although the cladding is very reactive it takes on a beautiful patina.This is my favorite knife in my arsenal. 240mm plus feels incredibly nimble and after polishing the edge on 8k Shapton makes paper thin slices of tomato effortlessly. The Masakage Koishi Nakiri is easier to sharpen due to the shape but this is just a joy to use on the cutting board. I still have to test it out cutting other product.
8 people found this review helpful
So I got a new Shimo from the Forums and although the cladding is very reactive it takes on a beautiful patina.This is my favorite knife in my arsenal. 240mm plus feels incredibly nimble and after polishing the edge on 8k Shapton makes paper thin slices of tomato effortlessly. The Masakage Koishi Nakiri is easier to sharpen due to the shape but this is just a joy to use on the cutting board. I still have to test it out cutting other product.
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