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Mazaki Migaki Gyuto 210 mm
Mazaki Migaki Gyuto 210 mm
Mazaki Migaki Gyuto 210 mm
Mazaki Migaki Gyuto 210 mm
Mazaki Migaki Gyuto 210 mm
Mazaki Migaki Gyuto 210 mm
Mazaki Migaki Gyuto 210 mm
Mazaki Migaki Gyuto 210 mm
Mazaki Migaki Gyuto 210 mm
Mazaki Migaki Gyuto 210 mm
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  • Load image into Gallery viewer, Mazaki Migaki Gyuto 210 mm
  • Load image into Gallery viewer, Mazaki Migaki Gyuto 210 mm
  • Load image into Gallery viewer, Mazaki Migaki Gyuto 210 mm
  • Load image into Gallery viewer, Mazaki Migaki Gyuto 210 mm
  • Load image into Gallery viewer, Mazaki Migaki Gyuto 210 mm
  • Load image into Gallery viewer, Mazaki Migaki Gyuto 210 mm
  • Load image into Gallery viewer, Mazaki Migaki Gyuto 210 mm

Mazaki Migaki Gyuto 210 mm

Regular price
$323.75
Sale price
$323.75
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Blade Length 210 mm
Total Length 355 mm
Steel Shirogami (White) #2
Handle Magnolia
Ferrule Walnut
Rockwell 64-65
Height Spine to heel  50 mm
Width at Spine 5 mm
Weight 153 grams 

Mazaki-san is a young and very talented Blacksmith working out of the Sanjo region of Japan. He forges and sharpens all of the knives he produces and the care a dedication he puts into every knife shows in the quality of his craftsmanship. He completed an apprenticeship at the famed Yoshikane Hamono before deciding he would like to learn more traditional bladesmithing techniques at which point he opened his own knife shop. This line of  knives is great for those who prefer a sturdy feel but with a thin, accurate blade, they are on the thicker side at the spine where handle and tang meet but taper down nicely to a fine tip great for intricate work. They have great feel in the hand and the fit and finish is very nice. 

The Gyuto is the Japanese Equivalent to a Chef's knife and we would argue an essential tool for any professional cook/chef or any serious home cook. The long blade makes for easy slicing, it can be used to chop vegetables, break down fish and perform other butchery tasks and pretty much anything else you can throw at it.


Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • 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.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

customers love their sharp knife