Masahiro 360 gyuto questions

[kennyc]

Long story short - slightly upset at leaving my LKS without anything new so I impulse bought this instead.
The currently-available version has 3 silver rivets and pakkawood slabs - this one has 2 brass rivets and natural slabs

Closest one I could find was another thread on this forum SOLD - Refurbished Masahiro carbon sujihiki

1. Is it carbon or stainless? Any way to tell without trying to intentionally-patina it? The thread above lists its knife as carbon - The seller of mine says this gyuto is stainless.
2. Does it have any historical/collectible value which should prevent me from using it? I don't have any legitimate use for it (traditional gyuto tasks - protein portioning?), it would mostly be a wall hanger and entertain my inner child for being its ridiculous size.


giving my zKramer complex:

 

[Benuser]

What a lovely knife! To me, obviously, it's carbon steel. The blade is in remarkably good shape if you consider its age, 40 or 50 years, before the introduction of paķka-wood for handles. It must have been hardly used, if at all. That's the reason you see little patina building. You see it has been sharpened — probably just once.
Perhaps someone who knows Japanese can tell you what is written on the sticker. I guess a warning it's carbon steel.
By the way, a gyuto is the Japanese version of the chef's knife introduced together with Western food. A general purpose knife. The Japanese version of the French knife developed at the end of the end of the 19th century to be used for almost all tasks. A very different approach by the French makers than the traditional Japanese one, which is to have specialised knives for every task.

 

[kennyc]

I'll get better pictures in the morning - the current discoloration of the blade is poor light reflection & oil.

What a lovely knife! To me, obviously, it's carbon steel. The blade is in remarkably good shape if you consider its age, 40 or 50 years, before the introduction of paķka-wood for handles. It must have been hardly used, if at all. That's the reason you see little patina building. You see it has been sharpened — probably just once.
Perhaps someone who knows Japanese can tell you what is written on the sticker. I guess a warning it's carbon steel.
By the way, a gyuto is the Japanese version of the chef's knife introduced together with Western food. A general purpose knife. The Japanese version of the French knife developed at the end of the end of the 19th century to be used for almost all tasks. A very different approach by the French makers than the traditional Japanese one, which is to have specialised knives for every task.

 

[stringer]

Use it. Or sell it to me and I will use it. But that thing has been itching to cut some stuff up for 40 or 50 years. Would be a shame to just hang it on the wall. I don't think it's particularly rare or collectible. But it is in outstanding condition which would change the calculation a bit for some. Great find whatever you decide to do with it.

 

[Luftmensch]

Any way to tell without trying to intentionally-patina it?

Is there any kanji on the opposite side? If so... it might say what material the knife is. I am pretty much kanji illiterate though

it would mostly be a wall hanger and entertain my inner child for being its ridiculous size.

Go on... you have to give it a spin!! You'll find out pretty quickly whether it is carbon or stainless. I reckon @Benuser is right... most likely carbon!

 

[kennyc]

ok lets try again: I've given the blade a quick wipedown but not a full wash.

Better image in box:

Blade stamps/sticker. I think it just means "Japanese Steel"

Slight discoloration (same on other side) just above bolster hints at welded construction:

Appears to be some kind of corby-bolt type construction:

Redeeming factors of any performance aside - from a western knifemaker's perspective, this f&f is atrocious
This seems to be an acceptable philosophy with Japanese kitchen knives (also handled a bunch of Denka's & various Wa-handled ones at the LKS). Coming from a background of USA-made fixed blades and USA/Japanese folders where emphasis is on symmetry and flush-fit surfaces, this is just a little jarring.

 

[stringer]

ok lets try again: I've given the blade a quick wipedown but not a full wash.

Better image in box:

Blade stamps/sticker. I think it just means "Japanese Steel"

Slight discoloration (same on other side) just above bolster hints at welded construction:

Appears to be some kind of corby-bolt type construction:

Redeeming factors of any performance aside - from a western knifemaker's perspective, this f&f is atrocious
This seems to be an acceptable philosophy with Japanese kitchen knives (also handled a bunch of Denka's & various Wa-handled ones at the LKS). Coming from a background of USA-made fixed blades and USA/Japanese folders where emphasis is on symmetry and flush-fit surfaces, this is just a little jarring.

Masahiro is known for making affordable utilitarian tools for professionals not fit and finish.

What is LKS? Last known survivor? Lambda Kappa Sigma?

 

[adam92]

ok lets try again: I've given the blade a quick wipedown but not a full wash.

Better image in box:

Blade stamps/sticker. I think it just means "Japanese Steel"

Slight discoloration (same on other side) just above bolster hints at welded construction:

Appears to be some kind of corby-bolt type construction:

Redeeming factors of any performance aside - from a western knifemaker's perspective, this f&f is atrocious
This seems to be an acceptable philosophy with Japanese kitchen knives (also handled a bunch of Denka's & various Wa-handled ones at the LKS). Coming from a background of USA-made fixed blades and USA/Japanese folders where emphasis is on symmetry and flush-fit surfaces, this is just a little jarring.

This is Carbon Steel.

 

[kennyc]

oops - LKS = Local Knife Store

Masahiro is known for making affordable utilitarian tools for professionals not fit and finish.

What is LKS? Last known survivor? Lambda Kappa Sigma?

 

[kennyc]

what's a 360 gyuto usually used for? I usually only cook for one so don't have much opportunity to buy the whole side of beef or tuna.

Use it. Or sell it to me and I will use it. But that thing has been itching to cut some stuff up for 40 or 50 years. Would be a shame to just hang it on the wall. I don't think it's particularly rare or collectible. But it is in outstanding condition which would change the calculation a bit for some. Great find whatever you decide to do with it.

 

[stringer]

what's a 360 gyuto usually used for? I usually only cook for one so don't have much opportunity to buy the whole side of beef or tuna.

I would use it for general prep. Onions, carrots, peppers, that sort of thing. I prefer 270+ knives anyway if I have the room to maneuver. But it's a good fit for your larger items. Watermelon, slicing strip/ribeye steaks, skinning salmon, slicing pizza or loaves of bread, slicing eggplant lengthwise for moussaka, etc. And it's a wonderful tool for power mincing a bunch of garlic or parsley.

 

[stringer]

oops - LKS = Local Knife Store

Darn. I was hoping for something more exciting like "Louisiana Knife Society"

 

[daddy yo yo]

This is a cool little knife. Would have bought it, too, in the blink of an eye... And depsite its age the handle looks much (!) better than any TF handle ever made...