Vintage big gyuto from Masahiro. The “bessaku” handle differs a bit from other Western handle style: Though it may seem like a simpler design, it is intentionally made so it is possible to hold the knife facing in many directions. This line of kitchen knives are sturdy and can withstand being used for the tougher jobs. The steel is hardened to around 60 HRC, which is hard enough to maintain a long-lasting sharpness, but without being so hard that the edge becomes brittle.
The knife is resharpened using Japanese whetstones. The handle is treated with boiled linseed oil.
Note: the steel alloy used in this knife is not stainless, so it will patina and potentially rust over time if not kept clean. After use, it’s recommended to wash and dry to avoid rust.
For every second-hand knife purchased, I will donate to the European reforestation organization Life Terra. You can read more about it here.
Specifications:
Brand: Masahiro æ£åºƒ
Length: 246 mm
Height: 46 mm
Weight: 142 g
Edge steel: Carbon steel
Construction: Monosteel
HRC: 60 ±1
Handle style: Bessaku full-tang
Handle: Rosewood
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