Masamoto VG Petty 150mm (5.9")
Description
Masamoto VG Line
Masamoto’s VG knives are made from Hyper Molybdenum Vanadium steel and were 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 black Duracon resin handles are hygienic and comfortable in the hand and these knives have a great light yet balanced feel.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
| Handle material | Duracon Resin |
| Blade length | 150 mm (5.9") |
| 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
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Masamoto VG Line
Masamoto’s VG knives are made from Hyper Molybdenum Vanadium steel and were 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 black Duracon resin handles are hygienic and comfortable in the hand and these knives have a great light yet balanced feel.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
| Handle material | Duracon Resin |
| Blade length | 150 mm (5.9") |
| 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