Name: Chef's Knife
Brand: Masashi Yamamoto
SKU: ZEB-BPS1-GY210
Price: 246.95 EUR
Availability: OutOfStock

Chef's Knife

€246,95 EUR

VAT included for EU orders.

ZEB-BPS1-GY210

Chef's knife, gyuto, with a 21 cm blade.

Steel: Aogami#1 with iron cladding (not stainless)
Hardness: 64-65 HRC
Finish: Black kurouchi with a smooth finish.
Edge length: 213 mm
Blade height: 52 mm
Spine thickness at heel: 3.8 mm
Spine thickness at mid-blade: 1.8 mm
Weight: 199 grams
Octagonal handle in zebrano with buffalo horn bolster.

Masashi Yamamoto is a highly respected blacksmith from the city of Sanjo in Japan. His knives are forged entirely by hand and are of very high quality.

The spine has a well-balanced taper and the knife cuts extremely finely. The blades have generous height and the edges are very thin and delicate. Around the Aogami#1 steel core is a cladding of black oxidized iron. This makes the knife very easy to sharpen, especially for those who want to polish a beautiful kasumi finish. The edge is delivered razor sharp because Masashi is also a passionate knife sharpener. No extra sharpening is needed for these creations.

Something particularly prominent in Masashi's forging is the flat profile with a very long flat spot. This provides very distinct cuts, but the knife struggles with a rocking cutting technique.

This is a truly fine and high-performance knife that we highly recommend. Please read more about Masashi and see pictures from our visit to his forge in September 2019.

NOTE: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust. The carbon steel will eventually develop a patina in various tones. This is completely normal but can be polished away with polishing paste if desired.

Manufacturer: Masashi Yamamoto
Model: Gyuto
Length: 210 mm
Steel: Aogami #1
Carbon steel | Iron clad
HRC: 64-65HRC
Forging:
Handle material: Zebrano | Buffelhorn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.