Masahiro Wide Gyuto 240 mm

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Product Information

Blade Length 240 mm
Total Length 360 mm
Steel Mono Semi-Stainless Steel
Handle Rosewood w/ rivets
Rockwell 60
Height Spine to heel 64 mm
Width at Spine 2.85 mm
Weight 286 g
Bevel Double (80/20)**

The Blacksmith

Masahiro knives come to us from Seki City, Gifu Prefecture, Japan -- a region renowned for its production of kitchen knives. The Mono construction Semi-Stainless Steel is a unclassified stainless steel made for Masahiro, designed for everyday kitchen use. These blades carry comfortable rosewood western style handles and are excellent value, given they are factory made knives, they are made efficiently and the result is a consistent product, at an approachable price point for the home cook and professional chef alike!

Masahiro describes this as a "wide butcher" knife, but we like to think of it as a heftier gyuto, with its tall blade height and long blade length, it's extremely versatile as your one and done knife!

**Since the cutting edge for the Masahiro lines are ground asymmetrically (80% on the right side and 20% on the left side), these knives are more suited for right hand use. The benefit of this over a symmetrical 50/50 grind is that you will feel like it is sharper, particularly through softer ingredients, such as delicate protein like fish filets, and boneless chicken breasts. This line comes incredibly sharp out of box, and is quite thin behind the edge -- any heavy-handedness and twisting/torquing/scraping motion may result in chipping. 


The Knife

The Gyuto is the Japanese equivalent to the chef's knife and is the most versatile knife available. An essential for the professional cook/chef they can handle a wide variety of tasks including vegetable chopping, more intricate vegetable prep and slicing proteins.

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.

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