The Gyuto is the standard chef knife among Japanese cutlery. Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.

This really is a piece suited for a king. King of the kitchen that is! The blade is the work of Master blacksmith Hiroshi Kato. Kato San started as an apprentice to his father, also a Master blacksmith in 1960 and has now more than 50 years of experience. Kiri is the Japanese word for mist or fog.

The folded or Damascus steel of theses knives has a dreamy / foggy look that makes the blades of this collection look so unique. The blade is made with VG10 stainless steel, which gives these japanese knives a great edge with very low maintenance. The magnolia and red pakka wood oval handle gives the blades a nice light feel and is a nice mix of modern and traditional styles.

As with most Masakage knives, the heel of the blade is rounded inward to allow a more confortable use of the pinch grip.

All knives from Masakage are handmade by master blacksmiths of Takefu Knife Village and are hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of their box, they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's masterful technique.