Please read our message regarding changes regarding tariff impacts.

New Old Stock Masakane 270mm Gyuto SK Carbon Steel Pakka Handle

Regular Price
€127,11
Sale Price
€127,11
Regular Price
Sold Out
Unit Price
per

Shipping calculated at checkout.

New old stock SK Kanto style carbon steel gyuto from Masakane. Thin light springy hand ground blades sharpen super easily and cut very well. Pakka handles have exposed tang along the spine of tang and are smooth inside where the fingers wrap around.

These are from their later production in Seki from around the 1990’s but still have the fine grinds that the older ones had. The one piece wood handles are really nice and the round bolsters have a great feel.

*Please note, these are old knives, small rust spots or imperfections in the handles are possible and are not considered defects for return*

I have been hoarding whatever used vintage ones that come my way every blue moon. They were THE maker synonymous with gyuto for many years. When researching gyuto history for our book Sharp, Ashi-san had some interesting bits of information on Masakane because he vistied their old factory in Gondazaka (after the Yokohama factory that older ones are marked with) when he was beginning his work in the 1960’s.

Masakane knives share a lineage of the first Japanese blacksmiths who traveled to the west to learn Western knife making techniques that inspired gyuto making during the Meiji era.

These Masakane represent the tail end of the most important gyuto maker of the mid 20th century.

Thin SK mono-steel blades cut very nicely with their thin profile and are super easy to sharpen and get a nice edge that holds well. They are ideal for the professional or home cook who is looking for a great workhorse with easy sharpen-ability.

Sometimes, SK family steels are viewed as inferior to more refined Japanese carbon steels like shirogami or aogami. However, when making single steel knives, SK has its advantages. SK steel rusts slower than many other carbon steels and has a good toughness, which benefits a thin mono steel knife.

This is a non-stainless carbon steel, it should be mentioned that extra care is required, it should be washed and dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.


General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

60/40

Slight right-hand bias.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 270mm
Total Length: 406mm
Edge Length: 274mm
Heel Height: 52mm
Spine Thickness: 2.4mm
Weight:
Orientation: Right-hand Bias

Blade Type: Carbon Steel
Steel Type: SK4 Carbon Steel (JIS SK4)
Steel Hardness (HRC): undisclosed
Maintenance: More Attention
Handle Type: Hybrid
Handle Material: Pakka

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

About Masakane


Masakane was among the earliest makers of Western-style knives in Japan, with roots in the Meiji era. Known for pioneering the gyuto pattern, Masakane combined Japanese forging techniques with European profiles. Though the original workshop is no longer active, existing Masakane knives—often found as “new old stock”—are prized by collectors for their historical importance and cutting performance. They embody a transitional period in Japanese cutlery, when smiths looked outward to innovate, helping shape the modern chef’s knife.

See All Masakane