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. Here is his newest product, which have an interesting cloudy / foggy blade finish that makes them unique and unlike the existing SHIKI knives.

SHIKI VG-10 Nickel Damascus “FOGGY” Gyuto. When I first inspected the knife, its appearance made me think of dark clouds, or the big clouds of the summer season. We decided to name Mr. Masui’s new knife range “FOGGY” because it really describes the unique, very different appearance of this new collection of knives.

Please note these are Special Limited Edition Knives, so the selection and quantity of knives is unfortunately limited.

VG-10 Nickel Damascus Stainless Steel Blade (HRC 60 to 61)

The hand-contoured handle is made with Ebony Wood and has a durable stainless steel bolster. To create a uniform Cloudy / Foggy appearance, Mr. Masui uses a media-blasting process on the bolster and handle. The overall appearance and style of these new SHIKI knives is very unique and interesting. It is rare for a craftsmen to express their creative spirit with the blade manufacturing and finishing stage, so Mr. Masui’s unique limited edition FOGGY knives are really refreshing.

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.

Model: SHIKI "FOGGY" Series VG-10 Nickel Damascus Gyuto

Blade Material: VG-10 Nickel Damascus

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Ebony Wood Handle with Stainless Steel Bolster

Saya Included: No.

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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

• Before starting to use the knife, please wash it with water for cleaning up.
• Please do not put this knife in the dishwasher, please hand wash.
• Please do not leave this knife in water or wet condition for long time.
• After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
• We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.