Etsu Village Gyuto Hammered 180mm (7.1")
- Knife Care
A rough translation of “Etsu” means happy, or better, self-satisfaction. It is indeed satisfying to cut veggies, meat or fish with this Gyuto with visible traces of hammer. Blacksmith Masutani is known as an incredibly good knife sharpener, and his knives are no different. With their very thin spine (around 1.8mm) these knives will slide through food with ease. These knives will fit well into the hands of student chefs, and will also make a great gift (just don’t forget to add a coin with your present).
☝️Extra trivia: Etsu village refers to the “village” of four Japanese cities, Fukui, Ishikawa, Toyama and Niigata, known for their knife making history.
This smaller Gyuto Chef's knife will be a great all-rounder for your kitchen, suitable for users who are not used to handle larger and longer knives. Due to the shorter length, it can also be used for more precise work. With its classic shape, it will cut through veggies, meat and fish.
The core of this Gyuto is made of VG-1 stainless steel, a younger cousin of more wide-spread VG-10 steel. Compared to VG-10, VG-1 is slightly tougher, but with a bit less wear resistance. Due to a very thin grind, VG-1 steel is exposed at the very bottom of the blade (the curvy, hamon-like line). This knife was forged to a hardness of around 60 HRC, which offers a satisfying edge retention and is easy to resharpen.
VG-1 steel is clad into a softer layer of stainless steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.
It has a double bevel (symmetrical) blade.
The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade. This blade finish is also called tsuchime. Air bubbles form in the dimples and help prevent food from sticking to the blade. Because there is less surface that is in contact with food, there is also less friction and, consequently, less force is needed for cutting.
This knife was fitted a yo-style, Western-type handle made of mahogany wood, and features a stainless bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip.
ABOUT THE BLACKSMITH:
Knives from Mr. Masutani offer a stunning price-performance ratio. They are a great choice for passionate home cooks who are starting to explore the beautiful world of Japanese knives.
Blade shape: Gyuto
Steel type: VG-1
Blade construction: San-mai / tsuchime
Hardness (HRC scale): 60
Overall length: 310mm (12.2")
Blade length: 185mm (7.3")
Blade height: 46mm (1.8")
Spine thickness: 1.8mm (0.07")
Weight: 145g (5.1 oz)
Handle length: 120mm (4.7")
Handle type / wood: Western (Yo) style / Mahogany
Kanji on the blade:
Blacksmith: Kunio Masutani
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.