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Masakage Zero Aogami Super Gyuto 210mm

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Total Knife Length:


Blade Length Tip to Heel:


Blade Height:


Blade Width at spine:


Total Weight:

221 grams / 7.8 ounces

Steel Type:

Aogami Super w/ Stainless Clad

Rockwell Hardness:


Handle Materials:

Desert Ironwood w/ Mosaic Pins


This beautiful Knife from Masakage is from the Zero line which is one of the best that Masakage has to offer. Hand forged by legendary master blacksmith Takeshi Saji. A core steel of Aogami Super cladded in a soft stainless with a unique hammered finish. The details on this knife are superb with all corners nicely polished and rounded. The handle is absolutely stunning made from ultra hard Desert Ironwood, Mosaic Pins all smoothed out perfectly.

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.