Masakage Shimo knives are hand forged by Yu Kurosaki from Echizen, Japan. The Shimo is Forged with White Carbon #2/Shirogami #2 steel. The steel is an absolute pleasure to sharpen, takes and silky smooth cutting edge and has very good edge retention.
The edge profile on the Shimo has a very flat heel with a nice belly going up towards the tip, making it great for push and pull cutting motion and definitely has enough curve on the edge for Rock chopping motion.
The core Shirogami #2 steel is cladded in soft Iron. Both the core and the Iron cladding on the Shimo is reactive steel. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.
The Shirogami core steel is hardened to HRC62. So the steel is hard and can be delicate. Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board.
High carbon steel is made for precision work and not to be used on any heavy duty tasks.
Please go through our knife care instructions before purchasing – https://kitchensamurai.co.za/knife-care/
Gyuto (Chef’s) Knife (牛刀包丁 – pronounced: Gyūtō Bōchō) literally translated from Japanese means ‘Cow Blade’. ‘Gyu’ means Cow and ‘to’ means blade. The name stems from its original use to slice and disjoint large cuts of beef. These days the Gyuto is comparable to the Western-styled chef knife and is viewed as an all-rounder in the kitchen.
The Gyuto is the ultimate multi-purpose kitchen knife and is perfect for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. The blade profile is well suited for tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop. Its name also suggests that it is perfect for cutting meat and doing light butcher work. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.
The Gyuto features a longer blade providing versatility for cutting larger produce while the tip of the blade allows it to be nimble enough for precision work. The edge is flat from the heel to the belly with a slightly rounded profile from the belly to the tip. The hard steel used in manufacturing makes the double-bevel edge much sharper than Western chef’s knives and retains the ultra-sharp edge for much longer.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.