Product description
I have a used Masashi-Kobo Blue#1 gyuto 240 mm. I have replaced the handle with Micarta and made a Saya for it out of paper Micarta. Masashi San is the younger brother of Yoshikane's lead smith. His blades are almost exactly the same as Yoshikane only better. The geometry is better and he takes the heat treat a little harder. I have been a professional chef for 26 years and his blades are by far the best I've ever used. The geometry is absolutely genius. This blade is made out of blue number one and is very durable with very long edge retention. The blade originally had a karuchi finish on it but I remove that because I love the look of the natural steel. The blade has a multicolored patina on it that has formed because of cutting mainly proteins. The handle and Saya I made myself. The handle is fire dog canvas Micarta and black canvas Micarta with a vintage bone canvas Micarta ferule. I'm extremely protective of my knives and this knife was never touched by anyone other than myself. No chips no breakages. I've only used Japanese wet stones to sharpen it and leather with diamond grit in it for stropping. This knife truly is a joy to use.
Condition
- Good (light signs of use)
In original packaging?
- Yes
Country of manufacture
- Japan
Brand/Blacksmith
- Other
Blade shape
- Chef's knife (Gyuto)
Blade length (mm)
239Product weight (g)
264Steel category
- Carbon steel
Steel type
- Aogami #1
Steel hardness (HRC)
- 65
Handle material
- Micarta
Seller's return policy
- International & Domestic returns (5-day Return Policy)