• Masamoto CT Carbon Steel Gyuto 240mm with finish and maker&
  • Masamoto CT Carbon Steel Gyuto 240mm in fitted packaging box
  • Masamoto CT Carbon Steel Gyuto 240mm with kuro-uchi finish and maker&
  • Masamoto CT Gyuto 240mm carbon steel blade face with polished edge and maker&
  • Masamoto CT carbon steel gyuto 240mm blade tip viewed straight down the cutting edge
  • Masamoto CT Gyuto 240mm kurouchi blade finish with dark patina and maker&
  • Masamoto CT carbon steel gyuto 240mm handle and blade junction on hinoki cutting board
  • Masamoto CT carbon steel gyuto 240mm blade flat on hinoki board showing grind and kanji marking
  • Masamoto CT Gyuto 240mm blade tip and spine showing carbon steel geometry and taper
  • Masamoto CT Carbon Steel Gyuto 240mm Japanese chef knife in hand showing full blade profile
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Masamoto CT Carbon Steel 240mm Gyuto

Masamoto

Impressively thin and very sharp high carbon steel blade from master craftsman.

$253.00
$253.00
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Masamoto CT Carbon Steel Gyuto 240mm with finish and maker&
Masamoto CT Carbon Steel Gyuto 240mm in fitted packaging box
Masamoto CT Carbon Steel Gyuto 240mm with kuro-uchi finish and maker&
Masamoto CT Gyuto 240mm carbon steel blade face with polished edge and maker&
Masamoto CT carbon steel gyuto 240mm blade tip viewed straight down the cutting edge
Masamoto CT Gyuto 240mm kurouchi blade finish with dark patina and maker&
Masamoto CT carbon steel gyuto 240mm handle and blade junction on hinoki cutting board
Masamoto CT carbon steel gyuto 240mm blade flat on hinoki board showing grind and kanji marking
Masamoto CT Gyuto 240mm blade tip and spine showing carbon steel geometry and taper
Masamoto CT Carbon Steel Gyuto 240mm Japanese chef knife in hand showing full blade profile

Masamoto CT Carbon Steel 240mm Gyuto

Product information

Description

The Masamoto CT is a high carbon steel blade with an attractive Red Sandalwood handle. Masamoto's carbon steel is impressively easy to sharpen and can take on an exquisitely sharp edge. Though what is most impressive about this series is how remarkably thin behind the edge these knives are, making the blade glide through product. And with the western handle and full tang construction, the knife has a stoutness to it. 

Details

  • Brand: Masamoto
  • Type: Gyuto
  • Blade Material: High Carbon Steel
  • Handle: Full tang construction, Red Sandalwood
  • Blade Length: about 242mm
  • Handle Length: about 125mm
  • Overall Length: about 374mm
  • Spine Thickness: about 2mm
  • Height: Heel, about 50mm
  • Weight: about 213g
  • Bevel: Double
  • Hand Orientation: 50/50
  • Made in Japan

General knife care and use

  • Hand wash with mild soap and warm water soon after use.
  • Dry the blade and handle completely with a towel.
  • Never use a dishwasher, soak the knife or leave it in the sink.
  • Cut on wood or soft rubber boards. Avoid glass, stone and ceramic.
  • Use the spine, not the edge, to scrape food off the board.
  • Avoid bones, frozen food, twisting and prying. Hard Japanese steel can chip.
  • Store dry in a sheath, a knife block or on a magnetic strip, not loose in a drawer.
  • Sharpen on whetstones when the edge dulls. Avoid pull-through sharpeners.
  • Realign the edge between sharpenings with a leather strop or ceramic honing rod, which greatly extends how long the edge stays sharp.

Carbon steel

  • Different carbon steels react to moisture in different ways, so make a habit of keeping the blade clean and dry whenever you can.
  • Wipe the blade during use, especially after onions, citrus, tomatoes or fish.
  • Remove any rust spots promptly with a rust eraser, and wipe the blade with a drop of food-safe oil before long storage.

Wood knife handles

  • Wood handles keep a secure grip even when wet.
  • Use soap sparingly and avoid harsh detergents and bleach, which strip the wood's natural oils and can dry out the handle.

Knife details

  • A Japanese chef's knife with a satin-finished silver steel blade and a dark brown wooden handle, displayed horizontally on a dark textured background. The blade features engraved Japanese characters and the brand name 'Yasuhiro'.

    knife profile - Gyuto

    The gyuto is a Japanese chef's knife, a general-purpose blade for meat, fish and vegetables. Its gently curved edge allows both rocking and push-pull slicing, while the pointed tip handles detail work.

  • knife steel - CT High Carbon Steel

    CT High Carbon Steel is a Japanese carbon steel heat treated to 58-59 HRC. It sharpens quickly on a stone and takes a keen edge, and its moderate hardness makes the edge sturdy and easy to maintain. It will develop a patina with use and should be wiped dry after cutting.

  • knife finish - Migaki

    Migaki means "polished," a smooth, uniform finish with a clean, bright appearance. The smooth surface wipes clean easily and moves through food with little drag. It shows fine scratches more readily than a textured finish.

KNIFE BRAND

Masamoto

Masamoto Sohonten is a Tokyo knife maker founded in 1866 by Minosuke Matsuzawa and run by the same family for six generations. Based in Azumabashi, it is closely tied to Edo-style cooking and professional sushi kitchens, and is known for traditional single bevel knives and its KS series gyuto. The name joins the founder's mark, 正 (masa), with 本 (moto), meaning "genuine."