Masuda Blue 1 Damascus Kurouchi Gyuto 225mm - Ebony

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Masuda Blue 1 Damascus Kurouchi Gyuto 225mm - Ebony

Name: Masuda Blue 1 Damascus Kurouchi Gyuto 225mm - Ebony
Brand: Hatsukokoro
SKU: MAS-KUR-G210-ME
Price: 999.0 AUD
Availability: OutOfStock

$999.00 AUD

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Masuda Blue 1 Damascus Kurouchi Gyuto 225mm - Ebony

$999.00 AUD

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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel

Blue 1 Core, Iron Damascus Clad

Hardness

63 HRC

54 Soft 67 Hard

Maintenance

Demanding

5 / 5

How to care for this steel

Style

Gyuto

Blade Material

Blue 1 Core, Iron Damascus Clad

Handle Material

Octagon Mono Ebony

Bevel

Double Bevel

Edge Length

224mm

Overall Length

377mm

Spine Thickness Heel/Mid

4.5mm/4mm

Blade Height @ Heel

55mm

Weight

283g

An In Depth Look

Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type Read

Japanese Blue Steel #1, known as "Aogami" #1, is a premium high-carbon steel enriched with tungsten and chromium. It has seen a recent surge in popularity and is now used by many top-tier knife makers for its superior edge retention and durability. It also offers a unique balance of toughness and sharpness. This steel is highly valued in crafting traditional Japanese knives, especially for professional use.

Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Masuda Yoshihide

Tucked away in Sanjo, Niigata, one of Japan’s great blade-making towns, is a small family workshop with an unusual story. For most of its history, the Masuda Kiridashi Factory didn’t make kitchen knives at all.

The smithy was founded in the early Showa era and is now run by second-generation blacksmith Takeshi Masuda. For more than half a century he has forged kiridashi, the traditional single-bevel knives Japanese woodworkers and gardeners have relied on for generations. His skill has earned him official recognition as a Traditional Craftsman from Niigata Prefecture.

Demand for kiridashi has quietly faded, so Masuda-san has turned his hammer to the kitchen. He brings decades of hard-won forging experience to every blade. The result is a range of chef knives with flowing, hand-forged Damascus patterns over high-carbon cores like Blue #1 and White #1. They’re sturdy and full of character, and each one is a little different from the next.

For us, Masuda is exactly the kind of maker we love to support: a craftsman keeping a family tradition alive by forging it into something new.

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