Overview

The Masakage Shimo Gyuto 210 mm is forged by master smith Yu Kurosaki in Echizen and named “Shimo” (“frost”) for its striking X-pattern Damascus that evokes winter glass. A White #2 carbon-steel core delivers legendary sharpness and effortless resharpening, while the soft-iron Damascus cladding absorbs impact to protect the edge. At just 146 g with an octagonal magnolia handle and pakkawood ferrule, this gyuto feels feather-light yet balanced for long prep sessions, gliding through proteins and produce alike.

Common Questions

Q: Is this 210 mm gyuto versatile enough to be my only kitchen knife?

A: Absolutely. The 210 mm length (about 8¼″) mirrors a Western chef’s knife, giving you one-knife coverage for slicing meats, dicing veggies, and precision tip work.

Q: Will White #2 rust, and how do I care for it?

A: White #2 is reactive. Rinse, hand-wash, and dry immediately after use, then store in a dry place. A light coat of food-safe oil prevents patina when storing for long periods.

Q: How does it compare to my heavier German knife?

A: At roughly half the weight, the Shimo feels more agile and fatigues your wrist less, while its 62 HRC edge holds sharpness far longer under routine prep.

Specifications

Core Steel: White #2 (Shirogami #2) carbon steel

Cladding Type: Soft-iron Damascus, hand-hammered “frost” pattern

Blade Length: 210 mm

Overall Length: ~374 mm

Spine Thickness (Heel): 2.7 mm

Spine Thickness (Mid): Spec not found

Blade Height: 47 mm<

Weight: 146 g

Handle Material: Octagonal magnolia with black pakkawood collar

Hardness (HRC): 62–63