Masamoto VG Gyutou 210mm (8.3")

Description 

Masamoto VG Line 

Masamoto’s VG series is made from Hyper Molybdenum Vanadium steel and was rated #1 Hybrid Chef’s Knife by Cook’s Illustrated Magazine in a survey of top brands. These knives have excellent edge retention and combine the sharpness of carbon steel with rust resistance. The comfortable Duracon resin handles are anti-bacterial and these knives have a light and balanced feel.

About this shape

Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.

 Specifications

Handle material	Duracon Resin
Blade length	210 mm (8.3")
Thickness at spine	1.8 mm
Thickness at tip	0.7 mm
Hardness (Rockwell scale)	59
Edge / Bevel	70/30

Use & Care

• Handwash in warm water and towel dry
• Do not cut frozen foods
• Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives