Masamoto Sohonten VG Gyuto 9.4" (24cm)
SKU: HMA-VGGY-240
Size: 9.4" (240 mm)
Sku: HMA-VGGY-240
Note: Add left hand conversion service below. For 2 or more knives, please add individually.
Description
About Masamoto VG
The Masamoto VG series have a Hyper Molybdenum Vanadium stain resistant steel blade and a bacteria resistant duracon handle. The body of the blade has a wide rounded shape and a comfortable handle even for those with large hands. This line is often praised for having Masamoto’s famous edge and balance without being too heavy or too light.
About Masamoto
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
Purpose of Gyuto
The Gyuto is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.
The Masamoto VG series have a Hyper Molybdenum Vanadium stain resistant steel blade and a bacteria resistant duracon handle. The body of the blade has a wide rounded shape and a comfortable handle even for those with large hands. This line is often praised for having Masamoto’s famous edge and balance without being too heavy or too light.
About Masamoto
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
Purpose of Gyuto
The Gyuto is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.
Country of Origin: Japan
Specifications
| Style | Gyuto |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | Hyper Molybdenum-Vanadium Stain Resistant Steel |
| Saya Cover | Not Included |
| Knife Bevel | 70/30 |
| Handle Material | POM (Polyacetal Resin) |
| HRC | 58 - 59 |
| Knife Weight [grams] | 261 |
| Blade Width (Widest part of the blade) [inches] | 2.04 |
| Spine Width (Widest part of the spine) [inches] | 0.09 |
| Handle Length [inches] | 4.7 |
Use
For Left-Handed Customer
- This Western-style knife can be changed to left-handed by Korin's resident knife master.
- The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.
- As seen on Popular Mechanics Magazine, June 2013
- As seen on Cook's Illustrated, November/December 2011
- As seen on Wall Street Journal, September 2011
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
For more information, please check our page on sharpening tips.