Hand-forged in Sanjo, Japan by Yoshihide Masuda, this 220mm gyuto is a Japanese chef's knife with a Shirogami #2 core and hand-laminated iron clad damascus. The twisted damascus pattern receives a deep etch, giving the blade a texture you can see and feel. Hefty and solid in hand at 270g. Includes a matching ebony saya.
Hand-forged in Sanjo, Japan by Yoshihide Masuda
224mm (8.8") actual cutting edge, 48.6mm heel height
Shirogami #2 with iron clad damascus
Deep-etched twisted damascus finish
Octagonal mono ebony handle
For left- and right-handed users
Includes ebony saya
A Japanese chef's knife for collectors and serious cooks who appreciate distinctive damascus work
Yoshihide Masuda is the third-generation owner of Masuda Hamono in Sanjo, a workshop established in the late 1940s specializing in kiridashi — traditional single-bevel woodworking and utility tools. He joined the family business in 2017 alongside his father Ken, a designated Traditional Craftsman. In 2024 he expanded into kitchen knives, bringing the workshop's twisted damascus and forge-welding techniques into a new category.
Details
Blacksmith:Yoshihide Masuda Producing Area: Sanjo, Japan Knife Type:Gyuto Finish: Damascus | Deep Etch Core Steel:Shirogami #2 / White #2 Steel Type: Carbon Steel Cladding: Iron Clad Damascus
Blade & Handle Specs
Overall Length: 377mm Blade Length (Heel to Tip): 224mm Blade Height at Heel: 48.6mm Spine Thickness: At the handle: 4.1mm At the heel: 3.6mm Midway: 3.0mm 1cm from the tip: 1.3mm Weight: 270g Edge/bevel: 50:50 Handle: Octagonal ebony Hand Orientation: Ambidextrous Saya/Sheath: Ebony saya included
Notes:
Slight measurement variations are typical in handcrafted Japanese kitchen knives.
Minor cosmetic differences, such as light surface marks or fine scuffs, are common in handmade knives.
Each knife is handcrafted, so no two are exactly alike. If you want to see the exact knife you'll receive, email us at info@zahocho.com.
