210mm Masakage Shimo Shirogami Damascus Wa Gyuto
210mm Masakage Shimo Shirogami Damascus Wa Gyuto
Masakage Shimo knives are handmade with carbon steel clad with non-stainless damascus steel. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting).
Masakage Shimo knives are hand-forged by renowned blacksmith Yu Kurosaki.
Kurosaki-san visited District Cutlery in 2018 and performed a forging demonstration for our customers.
Location: Echizen, Japan
Line: Shimo
Construction: San mai
Edge Steel: Hand-forged Shirogami (HRC ~62)
Cladding: Stainless Steel
Finish: Migaki
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal magnolia and black pakka ferrule.
Weight: ~ grams
Blade Length: 210mm
Overall Length: ~mm
Thickness at Heel: ~mm
Blade Height: ~mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones. Japanese chef knives are designed for cutting fresh vegetables and soft tissue foods. For best performance, avoid frozen foods, cutting into bone, and storage in high humidity environments.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.