Gyuto 180 mm, MASUTANI Kokuryu VG10 Damascus Tsuchime Blue Gyuto
For those who want one knife for most things: meat, fish and vegetables.
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Description
Gyuto (chef's knife), 180 mm, from Masutani, Kokuryu series. The gyuto is the knife for most jobs, and 180 mm is a short length that suits a smaller cutting board.
The blade is VG10, a stainless steel, with a Damascus pattern and a hammered tsuchime finish. The handle is Western (yo) in pakkawood, and the edge is sharpened 50/50.
VG10 is easy to look after: wash by hand and wipe dry. Masutani learned the trade from his father in Takefu and opened his own forge at 30. We sharpen it in the workshop when it needs it.
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
- VG10, stainless steel
- Hardness
- 60-61 HRC
- Blade length
- 180 mm
- Handle
- Pakkawood
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- MT-KO-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: VG10
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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