Vintage Japanese Tōroku Masahisa Gyuto Knife 200mm Carbon Steel Made in Japan 1138

Experience Precise Everyday Preparation with a Vintage Masahisa Gyuto

This vintage Japanese Tōroku Masahisa Gyuto combines a 200mm carbon steel blade, wood handle and full-tang construction. Its double-bevel edge and recorded 1.2mm blade thickness make it a distinctive chef's knife for slicing proteins, preparing vegetables and fine-dicing aromatics.

The Specs

• Inscription: 登録 正久 (Tōroku Masahisa), meaning Registered Masahisa
• Knife type: Gyuto / chef's knife
• Steel: Carbon steel
• Hardness: 58 HRC
• Blade length: 200mm
• Blade thickness: 1.2mm
• Bevel: Double bevel
• Construction: Full tang
• Handle: Wood
• Origin: Made in Japan
• Condition: Vintage / pre-owned

Masahisa Heritage and Maker Attribution

The recorded inscription reads 登録 正久 (Tōroku Masahisa), translated as Registered Masahisa. The original provenance notes identify two possible historic makers associated with the Masahisa name: Azuma Masahisa (東源正久) in Tokyo and Minamoto Masahisa Shoten (源正久商店) in Osaka. Both are described in those notes as having been founded in 1872 (Meiji 5). The specific maker of this knife has not been established, so neither lineage is presented as a confirmed attribution.

The Gyuto combines the versatility of a Western chef's knife with Japanese kitchen-knife design. This example's thin recorded blade profile is a standout feature for a vintage piece, offering a practical form for varied preparation while retaining the character of its inscription and traditional wood handle. The 1.2mm specification is recorded as blade thickness, not a separately verified measurement behind the edge.

Care & Maintenance

• Hand wash only - never put in the dishwasher
• Dry immediately after washing
• Apply a light coat of food-safe oil to help prevent rust on the carbon steel blade
• Hone regularly and sharpen on a whetstone when needed
• Store on a magnetic rack or in a knife roll