Product Overview
The MASAHIRO Carbon Professional Garasuki 180mm is a robust, professional-grade Japanese knife specifically designed for poultry processing, crafted in Seki City, Gifu Prefecture, one of Japan’s most renowned blade-making regions.
The Garasuki is a traditional Japanese poultry knife, known for its thick spine, pointed tip, and reinforced heel, making it ideal for breaking down whole chickens, separating joints, and cutting through cartilage with precision and control. Compared to lighter knives, its solid construction provides confidence and stability during demanding tasks.
The blade is forged from pure Japanese carbon steel, prized for its sharpness, strong cutting feel, and excellent edge retention. Hardened to HRC 60, it delivers professional-level performance while remaining easy to resharpen—an essential feature for chefs who maintain their own blades.
With a 5.0 mm thick spine and a balanced weight of 270 g, this knife offers both power and maneuverability.
The full tang construction enhances durability and balance, ensuring reliable performance in professional kitchens.
Finished with a natural rosewood handle, the knife combines traditional aesthetics with a comfortable, secure grip suitable for extended use.
Key Features
Traditional Garasuki for poultry processing
Designed for breaking down chicken, separating joints, and cutting cartilage.
Pure Japanese carbon steel blade
Delivers exceptional sharpness and a decisive cutting feel.
Hardened to HRC 60
Excellent balance of edge retention, toughness, and ease of sharpening.
Thick, reinforced blade construction
Approx. 5.0 mm spine provides strength and durability for heavy tasks.
Pointed, sturdy tip
Allows precise work around joints and bones.
Double-bevel edge
User-friendly and versatile for professional kitchens.
Full tang construction
Steel extends through the entire handle for superior balance and longevity.
Natural rosewood handle
Durable, elegant, and comfortable to hold.
Specifications
- Blade length: 180 mm
- Blade thickness: approx. 5.0 mm
- Weight: approx. 270 g
- Blade material: Japanese carbon steel
- Hardness: HRC 60
- Edge: Double bevel
- Tang: Full tang
- Handle: Natural rosewood
- Knife type: Garasuki (poultry knife)
- Origin: Seki City, Gifu, Japan
- Care: Carbon steel — hand wash only; wipe dry immediately after use
