Gyuto 180 mm, MASUTANI VG1 Tsuchime Brown Gyuto
For those who want one knife for most things: meat, fish and vegetables.
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Description
A versatile Japanese chef's knife made for precise cutting of meat, fish and vegetables. The blade is VG1 steel, which keeps its edge for a long time, while the hand-hammered tsuchime finish helps stop food sticking to the blade.
Masutani · Takefu, Fukui
Masutani was born in 1944 in Takefu and learned the trade by watching his father from the age of 15. At 30 he opened his own forge.
All knives from MasutaniSpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Takefu, Fukui
- Steel
- VG1, stainless steel
- Blade length
- 180 mm
- Handle
- Brown pakkawood
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- MT-VG1-T-BR-180G
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: VG1
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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