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Masakage Koishi Gyuto 210mm - Dark Carbon Fibre
$376.00 USD
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Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Gyuto
Blade Material
Blue Super Core, Stainless Kurouchi Tsuchime Clad
Handle Material
Octagon Dark Carbon Fibre w/Black Horn
Bevel
Double Bevel
Maintenance Level
Medium
Edge Length
220mm
Overall Length
365mm
Spine Thickness
3.2/1.9
Blade Height
47mm
Weight
164g
HRC
~63
An In depth look

Blade Type
The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type
Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Care Information


Introducing
Artisan Crafter with Traditional Techniques
Knives we offer at Chef’s Edge are artisan-crafted in Japan — the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.
We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.
At Chef’s Edge, we exist to bring these tools — and their stories — into the hands of cooks who appreciate the difference.
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