Yoshihiro Nashiji High Carbon White Steel #2 Gyuto Japanese Chefs Knife

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日本製 Made in Japan
$310.00 $229.99 SALE
Product Code: MKWAGY210
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日本製 Made in Japan

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Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value.

Description

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special.


Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted D-Shaped Chestnut handle affixed with a Water Buffalo horn bolster.


From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.


Care & Sharpening

  • Sharpening and honing should be done with only whetstones
  • Hand wash and dry only, and doso immediately if working with acidic ingredients
  • Do not use on objects such as bones, nutshells, and frozen foods

Additional information

Knife Size

8.25" (210mm), 9.5" (240mm)

Blade Material

White High Carbon Steel #2

Grade

Kuruochi

Knife Style

Gyuto

Bolster Material

Water Buffalo Horn (color varies)

Handle Material

Keyaki

Handle Shape

D-Shaped

Edge Angle

Double Edged

HRC

63

Saya Cover

None

Stain Resistant

No

1 review for Yoshihiro Nashiji High Carbon White Steel #2 Gyuto Japanese Chefs Knife

  1. Rated 5 out of 5

    Sandra Calhoun (verified owner)

    Yoshihiro Cutlery is a company that provides customer service, information, maintenance services, and products of impeccable and unmatched quality. Over the years, I’ve used knives of just about every style and craftsmanship. I love and prefer Japanese knives for their incredible sharpness, beautiful aesthetics, “heft” & durability, and the great level of control and confidence that comes with the shape and design of each knife. Master blade smith Mazaki, (a third generation master smith), is unlike other blade smiths out there. Typically a master is only experienced with forging OR sharpening; Mazaki is exceptionally gifted in both. He sharpens and forges his knives with amazing detail and perfection and can’t be praised enough for his work. This exquisite, handcrafted, double edged gyuto is composed of high carbon White Steel #2 (with a hardness of 63-64 on the Rockwell Scale), and is forged with iron to achieve that uniquely Japanese Black-Forged finish called “Kurouchi”. The D-shaped handle is made of Chestnut wood and fits in the hand beautifully, making it comfortable to use for LONG periods of time. Finally, this divine blade is complimented with a bolster made of Water Buffalo Horn. The Nashiji line of knives made by Master Mazaki is a limited edition line and is, (in my opinion), very modestly priced. This gyuto is my pride and joy. But, this is not a knife for beginners, occasional cooks, or those not fully committed to the art of cooking. Traditional Japanese gyutos, and high carbon steel Japanese knives in general, require a lot of attention and maintenance/care. They are prone to rusting and oxidation. This means that after each and every use, (especially when working with highly acidic products), the blade MUST be washed, dried and treated with tsubaki oil to protect the blade from rust. It may require more work than other knives, but the extra work/care required is a small, minuscule price to pay for a knife of this caliber. This masterpiece gyuto, from Yoshihiro Cutlery, handcrafted by Master Mazaki, is my pride and joy.

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