Masamoto Sohonten Virgin Carbon Steel Gyuto 9.4" (24cm)
SKU: HMA-VSGY-240
Size: 9.4" (240 mm)
Sku: HMA-VSGY-240
Note: Add left hand conversion service below. For 2 or more knives, please add individually.
Description
About Masamoto Virgin Carbon
The Masamoto Virgin Carbon knives have a junkou steel (virgin carbon) blade and a pakka wood handle. The handles are rounder and larger than other lines in Korin’s collection, which make them comfortable for those with larger hands. Steel enthusiasts prefer carbon steel knives above stain resistant blades due to their exceptional sharpness.
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 Virgin Carbon knives have a junkou steel (virgin carbon) blade and a pakka wood handle. The handles are rounder and larger than other lines in Korin’s collection, which make them comfortable for those with larger hands. Steel enthusiasts prefer carbon steel knives above stain resistant blades due to their exceptional sharpness.
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.
CAUTION: Moisture Causes Rusting and Discoloration
General knife care tips and warnings
- Never wash knives in the dishwasher
- This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
- Improper care will result in chipping.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- 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.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
For more information, please check our pages on sharpening tips.
Country of Origin: Japan
Specifications
| Style | Gyuto |
|---|---|
| Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
| Steel Material | Virgin Carbon Steel |
| Saya Cover | Not Included |
| Knife Bevel | 70/30 |
| Handle Material | Pakka Wood |
| HRC | 61 - 62 |
Use
Pakka Wood is a high quality and long lasting material created by combining resins with sheets of hardwood in multiple layers. Treated with heat and pressure,a solid piece is created. Not only is pakka wood beautiful,it is also strong and moisture resistant.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
General knife care tips and warnings
- Never wash knives in the dishwasher
- This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
- Improper care will result in chipping.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- 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.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
For more information, please check our pages on sharpening tips.