Masanobu VG-10 Gyuto

SKU: HMB-VGGY-240
Size: 9.4" (240 mm)
Note: Add left hand conversion service below. For 2 or more knives, please add individually.
$395.00
In Stock

Add Accessories

Check the box for each accessory you want.


For knife sets: All applicable knives in set will be converted for a flat rate.

Left Hand Conversion (All Sales Final) $20.00
Magnolia Wood Knife Sheath / Saya Cover for Chef Knife (Gyutou) 9.4" (24cm) $27.50
Traditional Japanese Knife Gift Wrapping $10.00
Custom Knife Engraving (All Sales Final) $15.00

Engraved knives cannot be returned or exchanged. For knife sets, all knives will have same engraving at one flat rate.

  • Western style knives: Max 15 characters
  • Traditional knives: Max 9 characters

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:60 - 61

Knife Weight in grams:213

Blade Width (Widest part of the blade) in inches: 1.94

Spine Width (Widest part of the spine) in inches:0.09

Handle Length in inches:5.11

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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.


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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 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

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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.

Country of Origin: Japan