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Currently, Mr. Masui (74 years old) is producing his knives all by himself. He has had a long knife making career, yet he still has an active spirit of craftsmanship and creativity. He has decided to make knives for rest of the life, utilizing his own original ideas and knowledge of knife making techniques. He is also making a special effort to pay extra attention to each of the manufacturing process and steps.
Each one of Mr Masui’s knives is designed and handcrafted entirely using his own creative mind and spirit.
This time, Mr. Masui just finished the rare and limited edition, Solid R-2 Blade version SHIKI R-2 Gyuto 210mm (HRc. 62)
The hand-contoured handle is made with Linen Micarta and has a durable stainless steel bolster with Tricolore color (Blue/Red/Green) Fiber Spacers.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: SHIKI Solid R-2 Blade Gyuto 210mm
Blade Material: Solid R-2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Linen Micarta Handle with Stainless Steel Bolster
Saya Included: No.
Gyuto 210mm (8.2")
Cutting edge length: 208mm
Total Length: 330mm
Blade Thickness: 2mm
Blade Width: 43mm
Handle Length: 115mm
Total Weight: 191g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.