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Japanese chef's knife at a very competitive price.
The VG-10 gyuto is made in Echizen Japan by Masutani san. Masutani is 73 years old and has been making knives for 58 years. Together with his apprentices, he constantly tries new techniques to make his knives even more affordable on the market. His goal: a good sharp knife in every kitchen that makes preparing food easier and more fun.
The hard VG-10 steel is protected by several layers of softer steel visible as patterns on the blade. Thus, the knife is more flexible and protected from rust.
The pakka wood handle has a western design and feels instantly familiar. The half tang is not visible at the bottom so you don't feel it when grasping the knife. Between the handle and the blade is a crop of stainless steel.
The Masutani knives excel in quality/price ratio. Although there are only 3 knives in the VG-10 series we find this series highly recommended.
Positive points
- Sharp out of the box
- Good price / quality ratio
- Beautifully finished handle
- 60 HRC rockwell
Minuses
- Slightly less nice finish on the bottom of the head
- Handle is not very long (less suitable for large hands)
- Small series with only a few models
Specification
| Product Details | |
| Type | Knife |
| Category | Knives |
| Series | Masutani |
| Weight | 138 grams |
| Details Blade | |
| Steel Type | Stainless steel |
| Type of knife | Gyuto, Chef's knife |
| Steel grade | VG-10 |
| Hardness(Rockwell HRC) | 60 |
| Blade height | 43 mm |
| Blade finish | Tsuchime |
| Origin of steel | Japanese |
| Blade length | 180 mm |
| Blade Thickness (heel) | 1.7 mm |
| Blade Thickness (centre) | 1.7 mm |
| Blade Thickness (1cm from tip) | 0.8 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC |
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