The Masahiro 210mm Gyuto is a Japanese chef’s knife forged in Seki from proprietary Nihonkou carbon steel (~60 HRC). Its monosteel construction and full-tang rosewood handle balance durability with precise control. The 70:30 edge bevel and tapered spine (1.9mm at heel to 0.8mm near tip) optimize performance for versatile kitchen tasks. Carbon steel develops a natural patina with use.
Masahiro is a Japanese knife manufacturer based in Seki, established in 1948. As one of the 'big three M' brands alongside Misono and Masamoto, it produces professional-grade knives through continuous refinement of steel compositions and forging techniques.
Details
Brand: Masahiro
Producing Area: Seki, Japan
Knife Type: Gyuto
Construction Type: monosteel
Steel Type: carbon
Steel: Masahiro Nihonkou
HRC: ~60
Blade & Handle Specs
Total Length: 329mm
Blade Length: 211mm
Blade Height at Heel: 45.8mm
Spine Thickness:
At Handle: 1.9mm
At Heel: 1.9mm
Middle: 1.7mm
1cm from the Tip: 0.8mm
Weight: 145g
Edge/Bevel: 70:30
Handle: rosewood
Hand Orientation: right-handed
Note:
For the care and maintenance of Japanese knives, such as this Masahiro Rosewood 210mm Gyuto, please refer to our care guide.
Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
