Overview

The Masuda Yoshihide Blue #1 Migaki Damascus Gyuto 190 mm marries striking, tsuchime damascus with a work-horse grind that tapers from 3.05 mm at the heel to a laser-thin 0.59 mm at the tip. Hand-forged in Sanjō, Japan, its Blue #1 core steel (hardened to ~64 HRC) offers outstanding edge retention, while the polished migaki damascus cladding provides eye-catching depth. A two-tone solid buffalo-horn handle completes the package, balancing the knife beautifully for both forceful prep and precision slicing.

Common Questions

Q: Is this gyuto good for everyday meal prep? A: Yes. The 190 mm length is nimble in tight spaces, yet long enough for proteins and large produce. The progressive distal taper lets you chop dense foods near the heel and finesse herbs at the tip.

Q: How do I care for the Blue #1 carbon core? A: Wash by hand, wipe dry immediately, and store in a dry place. A thin coat of camellia oil after deep cleans and occasional stropping will keep the edge screaming sharp.

Q: What makes Masuda-san’s damascus unique? A: He employs a twisted-bar technique first showcased in his kiridashi blades. The resulting wave pattern is both dramatic and highly refined, making each knife visually one-of-a-kind.

Specifications

Core Steel: Blue #1 (Aogami 1)

Cladding Type: Migaki Hammered Damascus (Rust Prone)

Blade Length: 190 mm

Overall Length:  350mm

Spine Thickness (Heel): 3.05 mm

Spine Thickness (Mid): 2.31 mm

Spine Thickness (Tip): 0.59 mm

Height at Heel: 51.3 mm

Handle Material: Two-tone solid buffalo horn (wa)

Hardness (HRC): ~64