Masanobu VG-10 Gyuto
SKU: HMB-VGGY-210
Size: 8.2" (210 mm)
Sku: HMB-VGGY-210
Note: Add left hand conversion service below. For 2 or more knives, please add individually.
Out of Stock Until: OUT OF STOCK
Description
About Masanobu VG-10
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.
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.
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.
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 | VG-10 |
| Saya Cover | Not Included |
| Knife Bevel | 70/30 |
| Handle Material | Composite Wood |
| Bolster Material | Nickel |
| HRC | 60 - 61 |
| Knife Weight [grams] | 191 |
| Blade Width (Widest part of the blade) [inches] | 1.77 |
| Spine Width (Widest part of the spine) [inches] | 0.09 |
| Handle Length [inches] | 5.11 |
Use
For Left-Handed Customer
Executive Chef Michael Romano
Union Square Cafe
- 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 Wine Spectator Magazine, December 2008
- As seen on TheFoodPaper.com, September 2008
- As seen on Bon Appetit Magazine, May 2008
- As seen on Food & Wine Magazine, May 2007
- 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 page on sharpening tips.