Masutani Tsuchime Gyuto 180 mm

Sale price: $127.96
Regular price: $159.95
You save: $31.99 (20%)

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Pickup available at Etobicoke

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SPECIFICATIONS

Blade Length	180 mm
Total Length	305 mm
Steel	V-1 Gold
Handle	Pakka Wood
Ferrule	Welded Steel
Rockwell	61
Height Spine to heel	46mm
Width at Spine	2mm
Weight	144g
Bevel	Double (50/50)

Masutani Hamono

Masutani-san works in a small shop behind his house located in the famous Takefu Knife village. He primarily works on his own but gets help from his two grandson's on the weekends and his Son in law who he would like to take over the business when he retires. He is a master sharpener and takes great pride in making sure every knife that leaves his shop is razor sharp. He makes beautiful and affordable knives that we highly recommend to home users looking for something that performs well, won't break the bank and is easy to maintain.

Takefu Knife Village

The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.

The Knife

This particular Gyuto is quite light and is balanced right down the middle. The thin blade gives it a really amazing cutting feel and the VG-1 Gold steel has great edge retention. The Gyuto is the Japanese equivalent to the standard western style chefs knife and is easily the most versatile knife shape available. It can be used to chop fruits and vegetables, slice meat and is even great at breaking down smaller fish.

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.

CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible:

Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade.
Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.
Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife.
Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge.
Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better.

SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE GYUTO

The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.

STEEL TYPE

VG-1

VG1 is the starting point of the V steel series, which is refined using high-quality raw materials with minimal impurities. It is a stainless blade steel with a fine structure that achieves the four key requirements for excellent knives: high hardness, high toughness, high wear resistance, and high corrosion resistance through its mix of Carbon (C), Chromium (Cr), and Molybdenum (Mo).

Chemical Composition:
C 0.95-1.05% | Cr 13.0-15.0% | Mo 0.2-0.4%

COMPOSITION

STAINLESS STEEL

LOW MAINTENANCE

Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade.

THE BLACKSMITH

KUNIO MASUTANI

Masutani-san works in a small shop behind his house in the famous Takefu Knife Village. He works mostly on his own, but gets help from his two grandsons on the weekends and his son-in-law. Being a master sharpener, he takes great pride in making sure every knife that leaves his shop is razor sharp. He makes beautiful and affordable knives that we highly recommend to home cooks looking for something that performs well, won't break the bank, and is easy to maintain.

SHOP ALL MASUTANI

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REVIEWS

Customer Reviews

Overall rating: 4.9 / 5 from 43 reviews.

Customer video review of Masutani Tsuchime Gyuto 180 mm

Very nice knife I got it to get into the world of Japanese knives and use it for a lot of cooking it brought the joy and excitement of cooking again. I sometimes think about cooking just the use my knife I have been looking at some Kurisuke style bunkas as my forever knife

Jose S. 5/5 Verified August 21, 2026

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