Masakage Shimo knives are handcrafted by Yu Kurosaki, an excellent young smith working out of Takefu Village. These knives are forged using White #2 steel which has received excellent treatment by the smith. The Shirogami #2 is wrapped with an iron Damascus cladding and is quite reactive, so due care should be taken during and after use to keep the blade dry and acid free. Edge retention is superb, the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.
The Shimo 240mm gyuto is a lighter middleweight knife with excellent blade geometry and a nice flat edge profile. Fit and finish is very good and the handles are done in unstabilized magnolia wood. These knives are truly excellent all-around athletes and are a dream to cut with through even the toughest of ingredients.Brand: Masakage
Line: Shimo
Blacksmith: Yu Kurosaki
Construction: Hammer Forged
Core Edge Steel: White #2
HRC: 62
Cladding: Carbon Steel Damascus, Sand Blasted
Engraving: Hand Engraved
Weight: 5.5 oz (158 g)
Edge Length: 247 mm
Total Length: 403 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm
The Shimo 240mm gyuto is a lighter middleweight knife with excellent blade geometry and a nice flat edge profile. Fit and finish is very good and the handles are done in unstabilized magnolia wood. These knives are truly excellent all-around athletes and are a dream to cut with through even the toughest of ingredients.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Awesome knife!Posted By: Jim - verified customer
2 people found this review helpful
I have had this knife for several weeks now and I really love it. The Masakage Shimo Gyuto 240 is my first Japanese knife and my first knife with a carbon steel blade. Out of the box, I loved the look of the Damascus Shimo steel, and with the CKTG finishing service, the thing was wickedly sharp. For such a large blade, I am surprised how light and nimble it is, and the handle is quite comfortable (I use a pinch grip). The blade is great for slicing as well as for rocker-style cutting. I've also been quite pleased with how well it holds its edge, despite the fact I've done nothing but a bit of light newspaper stropping before use. (I need to get a proper ceramic sharpening rod, I know...) I plan to get another Masakage knife in the near future, probably a Kiri petty. The Shimo Gyuto is a great knife!
2 people found this review helpful
I have had this knife for several weeks now and I really love it. The Masakage Shimo Gyuto 240 is my first Japanese knife and my first knife with a carbon steel blade. Out of the box, I loved the look of the Damascus Shimo steel, and with the CKTG finishing service, the thing was wickedly sharp. For such a large blade, I am surprised how light and nimble it is, and the handle is quite comfortable (I use a pinch grip). The blade is great for slicing as well as for rocker-style cutting. I've also been quite pleased with how well it holds its edge, despite the fact I've done nothing but a bit of light newspaper stropping before use. (I need to get a proper ceramic sharpening rod, I know...) I plan to get another Masakage knife in the near future, probably a Kiri petty. The Shimo Gyuto is a great knife!
Blade Profile and Grind on PointPosted By: Danny - verified customer
2 people found this review helpful
So I got a new Shimo from the Forums and although the cladding is very reactive it takes on a beautiful patina.This is my favorite knife in my arsenal. 240mm plus feels incredibly nimble and after polishing the edge on 8k Shapton makes paper thin slices of tomato effortlessly. The Masakage Koishi Nakiri is easier to sharpen due to the shape but this is just a joy to use on the cutting board. I still have to test it out cutting other product.
2 people found this review helpful
So I got a new Shimo from the Forums and although the cladding is very reactive it takes on a beautiful patina.This is my favorite knife in my arsenal. 240mm plus feels incredibly nimble and after polishing the edge on 8k Shapton makes paper thin slices of tomato effortlessly. The Masakage Koishi Nakiri is easier to sharpen due to the shape but this is just a joy to use on the cutting board. I still have to test it out cutting other product.
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