Masakage Zero Gyuto 210mm

 

About Masakage Zero – 

The first thing that sold me on the Zero is how fantastic they feel when you pick them up. The contoured handle fits so smoothly in your hand, with some added confidence and heft thanks to 

the European-inspired full-tang handle. Desert Ironwood is the seventh hardest wood in the world (bet you didn’t know that?), and it’s as durable as it is gorgeous.

The blade is no slouch, either. Aogami Super is the king of knife steels—easy to sharpen, crazy sharp, and much easier to care for than other carbon steels. It is clad in softer stainless steel, so only the edge has to be kept dry to prevent rust. Whether this is your first knife or your fifteenth, it’s sure to be the crown jewel in your collection.

Takeshi Saji-san started learning to work the forge under his father in 1966 at the age of 16. At 30, he succeeded his master and is the third-generation blacksmith in his family. 

Even after several decades of practice, Saji-san continuously strives to forge a better blade.

He loves a challenge and is always looking for new technology and techniques to improve his work. 

About the Shape – Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to ‘rock’ their knife while cutting.

The 210mm Gyuto is a great larger knife for home cooks, or a standard size for professionals.