• Masashi Shiroshu Kiritsuke 240mm from Masashi Yamamoto
  • Masashi Shiroshu Kiritsuke 240mm from Masashi Yamamoto
  • Masashi Shiroshu Kiritsuke 240mm from Masashi Yamamoto
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Masashi Shiroshu Kiritsuke 240mm

Masashi Shiroshu Kiritsuke 240mm

$959.00 CAD
$959.00 CAD
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If you’ve ever heard me talk about Masashi-san you will know I am a huge fan of his. There are many reasons for this. He likes nihon-shu as much as I do, he likes great restaurants almost as much as I do and I love how seriously he takes his craftsmanship. He is the craftsman’s craftsman. He makes knives for chefs that are rugged, mega sharp and look great.

About Masashi Shiroshu - 

Look at this knife! It’s so pretty. I’ve always referred to blades this good-looking as functional art pieces because they’re still tools meant to be used. The simple, elegant handle perfectly contrasts the stunning blade and keeps the knife lightweight yet confident, exactly how I like my kitchen knives.

Masashi-san made this knife from a phenomenal steel called SLD, which he can push to the absolute limits of hardness due entirely to his knifemaking genius and a few top-secret techniques. He sharpens this knife with his unique trademark edge, making the back end a little tougher for chopping and the tip finer for delicate work.

First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero.

About the Shape -Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 240 mm |
Blade Height 56.3 mm
Thickness 3.5 mm
Weight 224 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 63–64
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Pagoda Water Buffalo Horn Collar
Knife Line Masashi Shiroshu
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

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


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

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: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["edge","knife"].

Review highlights

Reviews

You Deserve One

"I finally chose the 240mm version in this line over the 210mm kiritsuke. The extra cutting length (over my 8" Wustoff) is handy. I have small-medium hands and it balances nicely with a pinch grip. I love preparing meals with this knife. The Damascus pattern on the tallish blade is really stunning. It's an art piece I can admire everytime I use it. On a Hasegawa cutting board, the SLD blade holds the edge well. I sharpen it maybe every 10-12 months; regular swipes with a honing rod keeps it locked and ready. The combination of utility and craftsmanship is superb. Treat yourself to one now."

— Jo (5/5)

A big, bad k-tip

"Really enjoy this one. Reminds me of Masashi's older grinds that didn't have quite the shoulders. Really handsome finish that doesn't cause any noticeable static friction. The handle is serviceable though unremarkable, especially at this price point, but the blade is the show. Masashi's SLD knows few peers."

— Weldon (5/5)

Buying quality near go wrong.

"You will never understand using a high quality knife until you try one."

— John L. (5/5)

Worth every penny and then some

"This is in incredible knife. I own ~20 Japanese chefs knives and this is in my top three favorites for a few reasons. It is mirror polished Damascus, which looks insanely good. This knife is very high fit and finish quality. The blade steel is one of my favorites: SLD. Semi stainless, good edge retention and easy to sharpen. The weight in my view is midweight. It is not as heavy or thick as my Hinoura, but it isn't as thin as an Ashi Hamono. It cuts like a thinner knife but holds the heft to deftly cut through things with ease. Downfalls? None, really. I like a gyuto shape better than the kiritsuke because the tip is lighter. If I could change anything I'd make the tip a little lighter, but choking up on my pinch grips sort of negates any issue here. Overall, fantastic knife and you have to look hard to find anything to complain about. I'll buy more Masashi-san blades."

— James B. (5/5)

Definitely would recommend

"Absolutely brilliant. The geometry of this knife makes it one of my favorites. Unlike some kiritsuke gyutos, this one’s got an extremely straight cutting edge similar to a nakiri. It’s also extremely well-balanced, being slightly blade heavy. The handle is brilliant as well for my gorilla hands. A few hours of polishing this knife left an insanely mirror polish as well. Super cool. Definitely one of my new favorites, even paired against my $3k Nigara knives."

— Sean S. (5/5)

A1

"This is the perfect tool for butchering steaks. It cuts like a single bevel, has great rockability, an doesn't skip on edge retention. Feels a lot like a Sujihiki you can chop with."

— Zack W. (5/5)

Amazing!

"What a absolutely stunning looking knife! The pattern and quality is amazing, I just can’t stop staring at it. The cutting...WOW! So sharp and so well balanced for a large blade. I was a bit nervous that the 240 would be a bit long. It is perfect. Love this knife!!!!"

— Gentry P. (5/5)

Q&A

I plan to purchase a Masashi shiroshu knifes. How should it be sharpened amd cared for? Thanks Ed Kendallp
Hey there, the care for this knife is similar to any other Japanese knife, it is stainless steel, so you don't have to worry about rust. I would grab a ceramic honing rod to for regular maintenance between professional sharpening! - Ellie

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