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A must-have Japanese chef' s knife!
San Maï blade construction: 3 alternating layers of steel
0.95% carbon-enriched VG1 Japanese steel core
Hardness of 59HRC Rockwell: good edge retention
Hammered and polished blade surface - Refined finishes
Octagonal oak handle - Ambidextrous
Handcrafted in Echizen, Japan
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Immerse yourself in the art of Japanese knife-making with this handcrafted chef knife by Masutani, handmade on Japan's Echizen coast! Designed for cooking enthusiasts who want a reliable tool, this gyuto knife combines tradition and selected materials for everyday performance! Perfect for slicing, chopping and mincing with precision, it embodies the balance between aesthetics and efficiency!
The blade of this Japanese kitchen knife measures 18 cm, an ideal size for a wide variety of cuts: vegetables, meat, herbs or fish. It has a San Maï structure, meaning "three layers" in Japanese. This process consists of inserting a hard steel core between two layers of softer steel.
The core used here isVG1 alloy, a Japanese stainless steel enriched with around 0.95% carbon, which offers a very good compromise between hardness and ease of maintenance. It is less demanding than pure carbon steels, yet retains excellent sharpness over time.
The heat treatment applied by the craftsman achieves a hardness of 59HRC Rockwell, guaranteeing good wire retention without becoming brittle.
The hammered finish (called"tsuchime" in Japan) is not only aesthetically pleasing: it also helps to loosen foodstuffs, especially thinly sliced vegetables or fish, which stick less to the blade thanks to the small hammered cavities. Each blade is then refined and polished by hand, and signed with a traditional Masutani engraving, proof of meticulous, authentic craftsmanship.
The handle of this Japanese kitchen knife is made of natural oak, a wood renowned for its strength, durability and warm touch. It is shaped in an octagonal form, offering a comfortable grip whether you're right- or left-handed.
Oak also has the advantage of being moisture-resistant (provided it is properly cared for) and offering good grip, even with slightly damp hands. This handle brings a natural balance to the whole of your handcrafted Japanese knife! As each handle is handcrafted, it may show slight variations in hue and veining, making each piece unique and singular in your kitchen.
Always clean this Masutani knife by hand using lukewarm water and a mild detergent, then dry immediately to avoid prolonged dampness. Avoid using in the dishwasher or leaving to soak in the sink. To maintain optimum sharpness, sharpen regularly with a suitable stone (medium grain, then fine).
Masutani is an artisan cutler based in the historic region of Echizen, the cradle of Japanese cutlery. Heir to ancestral know-how handed down from generation to generation, he hand-forges each knife with a dedicated team, using traditional Japanese methods. Each piece is shaped, hammered and finished by hand, then delivered with a unique engraving that testifies to the authenticity of the craftsmanship. Masutani knives are renowned for their efficiency and timeless design, making each blade a unique piece for everyday use.
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