Masamoto VG Series Gyuto (180mm to 300mm, 5 sizes)
$21.99
The Masamoto VG Series Knife is a best-selling range of Western-style kitchen knives. It has blade made from Masamoto’s high carbon stainless steel “Hyper Molybdenum Vanadium stainless steel” (HRc. 58-59), which is corrosion-resistant and has very good sharpness and edge retention. Its thin blade geometry provides superb cutting performance and…
The Masamoto VG Series Knife is a best-selling range of Western-style kitchen knives. It has blade made from Masamoto’s high carbon stainless steel “Hyper Molybdenum Vanadium stainless steel” (HRc. 58-59), which is corrosion-resistant and has very good sharpness and edge retention. Its thin blade geometry provides superb cutting performance and it is supplied fully sharpened, so the Masamoto knife can be used straight from the box.
This knife features full tang construction, stainless steel bolsters, and have fully contoured black-colored handle scales made from Duracon durable thermoplastic resin that is anti-bacterial.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: Masamoto VG Series Gyuto
Blade Material: Hyper Molybdenum Vanadium stainless steel
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Duracon Handle with Stainless Steel Bolster
Saya Included: No.
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Gyuto 180mm (7″)
Cutting edge length: 185mm Total Length: 305mm Blade Thickness: 2mm Blade Width: 44mm Handle Length: 113mm Total Weight: 171g |
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Gyuto 210mm (8.2″) |
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Gyuto 240mm (9.4″) |
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Gyuto 270mm (10.6″) |
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Gyuto 300mm (11. 8″) |
About Left Handed Version
Masamoto’s craftsman is ready to make the left handed version with suitable edge geometry by hand whetstone re-sharpening process at the following additional cost.
- Petty + US$12
- Santoku, Gyuto,Sujihiki + $18
- Honesuki +$16
Please allow 2 to 3 business days for shipping.
For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Before starting to use the knife, please wash it with water for cleaning up.
- Please do not put this knife in the dishwasher, please hand wash.
- Please do not leave this knife in water or wet condition for a long time.
- After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
- *e recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
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