Tsukiji Masamoto Carbon Steel Gyuto 210mm (8.2") Reviews

4.4 Rating 5 Reviews

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Phone:

2018061827

Email:

info@mtckitchen.com

Location:

77 Metro Way, Suite #1,
77 Metro Way, Suite #1
Secaucus
07094

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“I'd always read about the superior cutting edge attainable with a high carbon steel blade. I can now confirm that it's true. This Tsukiji Masamoto knife is well balanced and beautiful to work with. I can sharpen it very quickly on my #800 and #3000 grit waterstones, and after a little leather stropping, the edge is sharper than any knife I've ever worked with, including some other more expensive Japanese blades. It's true that you have care for this knife, and should wipe it down regularly during use to prevent rusting. And my blade no longer has a shiny finish like a stainless blade - instead it's in the process of developing a beautiful patina. (If you want to keep it shiny you can do so with brief regular polishing with a rust eraser.) But I want a gyuto that feels good in the hand, cuts like a surgeon's scalpel and is easy to maintain that way. The Masamoto delivers.”

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Posted 3 years ago

“I like it”

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Posted 4 years ago

“headline says it all.”

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Posted 8 years ago

“I always used to buy Masamoto knives from Mutual but I moved to OH. I'm glad they have started an online store finally. I already have a lot of other Masamoto knives (yanagi, deba, usuba) so I decided to give their western style knife a try. This is a great knife and I haven't had to sharpen it much yet. I like to stick to carbon knives.”

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Posted 11 years ago

“I'm a line cook and I never really wanted to splurge on a new knife... But I only had a chefs knife issued from my culinary school and it just wasn't good enough for me anymore. I debated whether I should get a stainless or Japanese carbon knife and I called the customer service and they put me through to a guy called Masa who was really helpful. I ended up buying this one and I'm very happy with it so far!”

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Posted 12 years ago