Overview The Masakage Shimo Gyuto 210 mm is forged by master smith Yu Kurosaki in Echizen and named “Shimo” (“frost”) for its striking X-pattern Damascus that evokes winter glass. A White #2 carbon-steel core delivers legendary sharpness and effortless resharpening, while the soft-iron Damascus cladding absorbs impact to protect the edge. At just 146 g with an octagonal magnolia handle and pakkawood ferrule, this gyuto feels feather-light yet balanced for long prep sessions, gliding through proteins and produce alike. Common Questions Q: Is this 210 mm gyuto versatile enough to be my only kitchen knife? A: Absolutely. The 210 mm length (about 8¼″) mirrors a Western chef’s knife, giving you one-knife coverage for slicing meats, dicing veggies, and precision tip work. Q: Will White #2 rust, and how do I care for it? A: White #2 is reactive. Rinse, hand-wash, and dry immediately after use, then store in a dry place. A light coat of food-safe oil prevents patina when storing for long periods. Q: How does it compare to my heavier German knife? A: At roughly half the weight, the Shimo feels more agile and fatigues your wrist less, while its 62 HRC edge holds sharpness far longer under routine prep. Specifications Core Steel: White #2 (Shirogami #2) carbon steel Cladding Type: Soft-iron Damascus, hand-hammered “frost” pattern Blade Length: 210 mm Overall Length: ~374 mm Spine Thickness (Heel): 2.7 mm Spine Thickness (Mid): Spec not found Blade Height: 47 mm< Weight: 146 g Handle Material: Octagonal magnolia with black pakkawood collar Hardness (HRC): 62–63
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