Handcrafted in Seki, Japan by Masahiro, this 240mm gyuto is a monosteel blade made of Nihonko (日本鋼) carbon steel at about 60 HRC. This Japanese chef’s knife handles everything from vegetables to meat. A full tang runs through the contoured Western-style rosewood handle, fitted with brass pins. Fully convex on the right side, the asymmetric grind aids in food release. It suits right-handed users because of the high asymmetry. With the robust grind and 60 HRC, it is less likely to chip. A forgiving choice for a first Japanese knife or a backup for pro chefs.
Handcrafted in Seki, Japan by Masahiro
245mm (9.6") actual cutting edge, 50.7mm heel height
Robust asymmetric grind, fully convex on the right side
Contoured Western-style rosewood handle with brass pins
For right-handed users
Details
Brand: Masahiro Producing Area: Seki, Japan Knife type: Gyuto Construction Type: monosteel Steel Type: carbon Steel: Masahiro nihonko HRC: ~60
Blade & Handle Specs
Overall Length: 377mm Blade Length - heel to tip: 245mm Blade Height at Heel: 50.7mm Spine Thickness: At the handle: 2.2 At the heel: 2.0 Midway: 1.8 1cm from the tip: 0.5mm Weight: 212g Balance Point: near the pinch / 1cm in front of the heel Handle: rosewood with brass pins Hand Orientation: right-handed Saya/Sheath: none
Notes:
The photo shows a knife from our current stock and may not be the exact one you'll receive. Each is handmade, so no two are exactly alike. Minor variations in finish, surface marks, and measurements are normal.
Want to see the actual knife before ordering? Email info@zahocho.com and we'll send photos or videos.
Handle is fitted by the maker and shipped as-is. We don't offer handle swaps.
