Masakage Kiri Damascus Gyuto 210mm

Masakage Kiri VG-10 Damascus Gyuto: Performance & Aesthetics

The Masakage Kiri Damascus Gyuto 210mm is a classic all-purpose Japanese chef’s knife that blends laser-like cutting performance with refined, understated beauty. Hand-forged in Echizen, Japan by the master blacksmith Yoshimi Kato and hand-sharpened by renowned finisher Takayuki Shibata, this blade is a masterpiece of functional art.

Key Features at a Glance

• Blacksmith: Yoshimi Kato (Echizen, Japan)
• Sharpener: Takayuki Shibata (renowned for "laser" grinds)
• Steel Type: High-hardness VG-10 Stainless Core (61 HRC)
• Cladding: 49-Layer Stainless Damascus ("Kiri" Mist Pattern)
• Best For: All-purpose slicing, dicing, and detailed prep work

This gyuto pairs a high-hardness VG-10 stainless core with a shimmering 49-layer stainless Damascus cladding. The result is a knife that looks like an art piece but is built to work hard every day on the line or in a home kitchen.

At about 218mm of edge length with a tall 48mm blade height and a thin 3mm spine at the heel, the Kiri Gyuto offers excellent board clearance and a confident, neutral feel in a pinch grip. Weighing roughly 142g, it feels nimble and precise rather than heavy, making it ideal for long prep sessions, fine brunoise, and effortless push cuts through dense veg and proteins.

The oval magnolia wa handle with a red pakka ferrule keeps the balance point just behind the pinch, giving you instant control and a very “aware” tip. Combined with Shibata-san’s crisp 50/50 edge and VG-10 hardened to around 61 HRC, you get long-lasting sharpness, easy maintenance, and a knife that simply disappears in the hand.

FAQ: Care & Use of the Masakage Kiri Gyuto

Q: Is the Masakage Kiri suitable for home cooks?

A: Absolutely. If you’re a home cook looking to upgrade from standard factory kitchen knives, the Kiri Gyuto 210mm is an excellent “first serious Japanese knife.” It is light, well-balanced, and forgiving enough for daily prep, but still brings the ultra-fine edge and precision that professionals expect. Just remember: it’s a high-performance tool—hand wash, dry immediately, avoid the dishwasher, and use a knife-friendly board (we recommend a Hasegawa Pro Cutting Board) to keep the edge performing at its best.

Q: How sharp is it out of the box, and do I need extra sharpening?

A: Masakage knives are famous for being extremely sharp out of the box thanks to Shibata-san’s hand finishing. Most users will be thrilled with the factory edge. If you want the edge tuned specifically for your cutting style or need a micro-polished finish for professional service, you can add our in-house Tokushu Knife Sharpening Service before shipping for a true “ready-to-work” edge tailored to you.

Q: What kind of cutting style works best with this Japanese chef knife?

A: The Kiri Gyuto 210mm shines with push-cutting and glide slicing, but its gentle belly also allows a small, controlled rock over herbs and aromatics. The tall heel is great for chopping onions, cabbage, and root veg, while the fine tip excels at detail work, trimming silver skin, and scoring fish or poultry.

Q: How do I care for the VG-10 Damascus blade and handle?

A: Even though VG-10 and the Damascus cladding are stainless, they are still precision tools. Hand wash only, dry thoroughly after use, and avoid abrasive scrubbers. For long-term storage or extra protection at the edge and machi, you can apply a light coat of Tsubaki (camellia) blade oil. To maintain peak sharpness between full sharpenings, a few gentle passes on a quality leather strop—like our Tokushu Premium XL Buffalo Leather Strop—will help keep the edge crisp.

Q: Is this knife right for professionals working long shifts?

A: Yes. The weight, balance, and tall profile make it an excellent “main station” gyuto for line cooks and chefs. The VG-10 core at ~61 HRC holds an edge through heavy service, while the stainless cladding simplifies day-to-day maintenance. If you’re on the line for hours, the light weight and neutral balance help reduce fatigue without sacrificing power.

Technical Specifications: Masakage Kiri 210mm

• Brand: Masakage
• Blacksmith: Yoshimi Kato (Echizen, Japan)
• Sharpener: Takayuki Shibata
• Core Steel: VG-10 stainless steel
• Cladding Type: 49-layer stainless Damascus (San Mai construction)
• Blade Length (Edge): Approx. 218 mm
• Overall Length: Approx. 362 mm
• Blade Height at Heel: Approx. 48 mm
• Spine Thickness (Heel): Approx. 3 mm
• Spine Thickness (Mid): Tapers to a fine, laser-like tip
• Weight: Approx. 142 g
• Handle Material: Magnolia wood oval wa handle with red pakka wood ferrule
• Edge Grind: 50/50 double bevel
• Hardness (HRC): ~61–62 HRC
• Finish: Mist-like Damascus pattern (“Kiri” = fog/mist)
• Origin: Echizen, Fukui Prefecture, Japan