Masakage Black Forged 210 Gyuto - Yakka

Masakage Black Forged 210mm Gyuto - Yakka Handle

Fukui 210 Gyuto

Each knife-making district in Japan has a distinct style gyuto an this blade is unmistakably Fukui. Thin where it needs to be and thick where it counts this multi-purpose blade toes the line between agile and robust. The handle is set a little way back from the blade to favour a chef-esc pinch grip that will have you rocking maniacally.

If you prefer your chefs knife a little longer or a tad shorter, or possibly favour a different handle, order from the Chef's Armoury Bespoke range of Fukui blades.

Masakage Black Forged Knives

Hand forged goodness all the way from Fukui prefecture. Easy to care for stainless steel is beaten into submission around a core of super blue carbon steel. This is the best of both worlds especially if you are new to the upkeep of carbon steel. Aogami Super is famed for its superior edge retention and it is an absolute pleasure to resharpen if you are a stoner like us.

The hammer marks are hand peened during the cold forging stage and the black scale is left for your rustic enjoyment.

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Note:

• Made by hand, the pattern and finish of each knife will vary
• Australian Yakka handles (colour and wood grain will vary)
• 50/50 edge grind suitable for left and right handed users.
• Read the separate care instructions tab

Over time a natural patina will form on the exposed edge of carbon steel. The edge will change colour. This is the nature of carbon steel. If knives are left wet after use they may rust. Rust spots are easily removed with rust cleaner. For maintenance we recommend camellia oil and rust cleaner.

Knife care for carbon steel stainless clad knives

• Never put in the dishwasher.
• The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• A grey/black patina will form on the edge. This is totally normal for carbon steel and aids in protecting against rust.
• Do not cut through bones, frozen foods or extremely dense items.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.