Masanobu VG-10 Damascus Gyuto

$360.00
20% off knives, use promo code "KSALE20" during check out
SKU: HMB-VGDGY-210
Size: 8.2" (210 mm)
Note: Contact customer service, cs@korin.com, for left-handed knives

In Stock

Available: 33

Features

Style:Gyuto

Steel Type:Stain-Resistant Steel

Steel Material:VG-10

Classification:

Saya Cover:Not Included

Knife Bevel:70/30

Handle Material:Composite Wood

Bolster Material:Nickel

HRC:59 - 60

About Masanobu VG-10 Damascus
Masanobu knives are made out of a VG-10 cobalt stain resistant steel blade and a pressed wood handle with a metal bolster to provide exceptionally balanced weight. This line was developed by combining traditional Japanese knife aesthetics with state of the art computerized laser processing technology. The VG-10 cobalt blade is one of the highest quality steels used in knife production, and has an excellent edge retention. Masanobu Damascus knives are laser printed to have a Japanese damascus look and without sacrificing sharpness.
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.

Left-handed knives are available for this style. Please call customer service at 1-800-626-2172 to order.

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.


Executive Chef Michael Romano
Union Square Cafe

- As seen on Wall Street Journal, December 2011

- As seen on Glee Magazine, February 2007

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 pages on different types of sharpening stones or sharpening tips.