• Masakage Zero Gyuto 240mm from Masakage
  • Masakage Zero Gyuto 240mm from Masakage
  • Masakage Zero Gyuto 240mm from Masakage
  • Masakage Zero Gyuto 240mm from Masakage
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Masakage Zero Gyuto 240mm

Masakage Zero Gyuto 240mm

$714.00 CAD
$714.00 CAD
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About Masakage Zero -  The first thing that sold me on the Zero is how fantastic they feel when you pick them up. The contoured handle fits so smoothly in your hand, with some added confidence and heft thanks to 

the European-inspired full-tang handle. Desert Ironwood is the seventh hardest wood in the world (bet you didn't know that?), and it’s as durable as it is gorgeous.

The blade is no slouch, either. Aogami Super is the king of knife steels—easy to sharpen, crazy sharp, and much easier to care for than other carbon steels. It is clad in softer stainless steel, so only the edge has to be kept dry to prevent rust. Whether this is your first knife or your fifteenth, it’s sure to be the crown jewel in your collection.

Takeshi Saji-san started learning to work the forge under his father in 1966 at the age of 16. At 30, he succeeded his master and is the third-generation blacksmith in his family. 

Even after several decades of practice, Saji-san continuously strives to forge a better blade.

He loves a challenge and is always looking for new technology and techniques to improve his work. 

About the Shape - Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.

The 240mm Gyuto is great for those who prefer a large, heavier knife.

Shape Gyuto
Maintenance Level Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 240 mm |
Blade Height 49 mm
Thickness 3 mm
Weight 266 g
Steel Type Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 63 - 64
Edge/Bevel Double (50/50)
Handle Western Handle - Ironwood Metal Bolster
Knife Line Masakage Zero
Blacksmith Takeshi Saji
Made in Echizen, Fukui, Japan
Brand Masakage

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.625 / 5 from 24 reviews.

AI Generated Review Summary

The Masakage Zero Gyuto 240mm knife is highly praised for its exceptional feel and balance, thanks to its contoured handle and European-inspired full-tang design. Crafted from the durable Desert Ironwood and Aogami Super steel, it offers a sharp, easy-to-maintain edge. While some customers find the handle slightly thin, the overall consensus is overwhelmingly positive.

Summary topics

  • Knife Performance: 80%
  • Handle Comfort: 10%

Review topics: ["fit","looks","finish","handle","craftsmanship","balance","thickness","edge","feels","service","knife","blade","cuts","grind","razor","hands"].

Review highlights

  • "I have almost prototypically medium hands and the handle is good and comfortable allowing for control of the blade." — Corey
  • "Good balance and razor sharp." — Dom M.
  • "Absolutely gorgeous knife!" — Rachel W.

Reviews

Great Purchase

"This is my first “good” knife. It looks great, performs well, and feels awesome in hand. Even my 14 yr old daughter loves using it."

— Corey H. (5/5)

Love it

"Completed my set with this knife. I like to just look at it now that's it's on a knife magnet! So nice to handle, love this line."

— James I. (5/5)

Different from pictures

"Tschumi is very different from pictured, there are many more Tschumi marks and they are larger in diameter. Knife is edge is very coarse which makes the whole knife look very dull. Return policy is terrible, be prepared to pay 50$ plus to restock an unused blade."

— Ben (1/5)

The perfect knife.

"The carbon cut is the cleanest., ever. The steel cover and length give me the heft I need. I use The Masakage Zero with pride and joy. Beautiful!"

— Arthur K. (5/5)

Masakage zero

"First Japanese knife and it was stunning, the blade is very fine and smooth! Love it so much"

— Tommy C. (5/5)

Saji 240 gyuto could change the way you cook.

"This Saji gyuto 240 super is the thinnest knife I've ever seen from edge to spine. Zero for me is for zero food separation. Like brunouse cuts that will make a guest wonder how long it took; answer: Zero time. This knife could possibly change the way you cook. I've used his knife to cross cut a large U10 Scallop into 11 slices for carpacio. And and and!!!! It's aogami super steel. Facory edge was good but resharpened all the way to .1 micron strop. Hair Whittling Sharp! Like those grape videos on Instagram"

— Michael L. (5/5)

Good looks with performance to match

"This is a very good knife. It is interesting too. The fit and finish isn't perfect, I think the transitions should have been smoother. The handle is on the smaller side for a knife of this size but Ironwood is VERY dense. The ironwood combined with a full tang bring the balance point back to the pinch and makes this knife quite nimble for its size. I have almost prototypically medium hands and the handle is good and comfortable allowing for control of the blade. The grind is good, it isn't a laser, but thin enough BTE and tip, and with some convexity to be competent from big root veggies to garlic. Food release existed and wasn't too bad. I got it 2nd hand so I can't speak to the factory edge."

— Corey (5/5)

Feels fantastic in my hand.

"Feels fantastic in my hand. Great weight to it. Using it as an everyday blade. Only negative is that it wasn’t as sharp as I was expecting out of the box, but don’t get me wrong, still an amazing knife. Was waiting years to get it and I’m so happy to finally have it."

— Sean U. (4/5)

Amazing knife improved my entire

"Amazing knife improved my entire kitchen"

— Brad C. (5/5)

It is wonderful to use

"It is wonderful to use the blade,cut and thickness makes everything so much better."

— Diane M. (5/5)

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