Collar/Ferule colour may vary from light brown to almost black. If you have a preference, please let us know in your order notes. You can see examples of the

About Masashi Kokuen - 

This blade's core is made from hard SLD steel clad in softer stainless steel, which Masashi-san can push to the absolute limit of hardness through his impressive skill and a couple of top-secret techniques. In plain English, this means they keep a crazy sharp edge for a long time but are much lower maintenance than traditional carbon steel blades. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.

The dark finish of the Kokuen gives its name. Meaning ‘black smoke’ in Japanese, the Kokuen is inspired by the atmosphere of Masashi’s workshop.

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, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.