{"product_id":"masakage-yuki-gyuto-210mm","title":"Masakage Yuki Gyuto 210mm - Magnolia \u0026 Red Pakkawood Handle","description":"\u003ch2\u003eExperience Shirogami #2 carbon steel with stainless cladding in a classic gyuto - handmade in Japan by Masakage.\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eSteel: Shirogami #2 (White Paper #2) carbon steel with stainless steel cladding\u003c\/li\u003e\n  \u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n  \u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n  \u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n  \u003cli\u003eTotal length: 362mm\u003c\/li\u003e\n  \u003cli\u003eWeight: 145g\u003c\/li\u003e\n  \u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n  \u003cli\u003eHandle: Oval magnolia Wa handle with red pakkawood collar\u003c\/li\u003e\n  \u003cli\u003eOrigin: Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Yuki Gyuto\u003c\/h2\u003e\n\u003cp\u003eMasakage's Yuki collection takes its name from the Japanese word for snow - the nashiji (pear-skin) finish gives the blade a frosted, wintry appearance that pairs beautifully with the white magnolia and red pakkawood handle. Each knife is handmade by master blacksmiths and hand-sharpened by Takayuki Shibata, one of Japan's most respected knife sharpeners. Shirogami #2 is one of the purest carbon steels produced by Hitachi - a fine-grained, high-carbon steel that takes an exceptionally keen edge and sharpens with ease on Japanese water stones. The stainless cladding protects the reactive carbon core on the sides of the blade, reducing maintenance demands while preserving the performance of pure carbon at the edge. At 210mm this gyuto hits the sweet spot for most cooks - long enough to handle proteins and large vegetables efficiently, short enough to remain agile and easy to control.\u003c\/p\u003e\n\n\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n  \u003cli\u003eDry immediately after each use - the carbon steel edge is reactive\u003c\/li\u003e\n  \u003cli\u003eRinse immediately after contact with acidic ingredients, fish, or salt\u003c\/li\u003e\n  \u003cli\u003eA natural patina will develop on the edge with use - this is normal and protective\u003c\/li\u003e\n  \u003cli\u003eDo not use on frozen food or bones - the blade can chip\u003c\/li\u003e\n  \u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n  \u003cli\u003eKeep the magnolia handle dry - do not soak\u003c\/li\u003e\n  \u003cli\u003eStore on a magnetic strip or in a knife block - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45213775954211,"sku":"Yuki Gyuto 210","price":429.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_28890e6a-2f81-4888-a874-fa2be0a2d6f5.jpg?v=1688965419","url":"https:\/\/chefandaknife.com.au\/products\/masakage-yuki-gyuto-210mm","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}