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Masamoto VG Series Gyuto (180mm to 300mm, 5 sizes)

Availability: Normally ships within 1 to 2 days

The Masamoto VG Series Knife is a best-selling range of Western-style kitchen knives. It has blade made from Masamoto’s high carbon stainless steel "Hyper Molybdenum Vanadium stainless steel” (HRc. 58-59), which is corrosion-resistant and has very good sharpness and edge retention. Its thin blade geometry provides superb cutting performance and it is supplied fully sharpened, so the Masamoto knife can be used straight from the box.

This knife features full tang construction, stainless steel bolsters, and have fully contoured black-colored handle scales made from Duracon durable thermoplastic resin that is anti-bacterial.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Knife Model: Masamoto VG Series Gyuto

Blade Material:  Hyper Molybdenum Vanadium stainless steel

Rockwell Hardness (HRc): 58 to 59

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Duracon Handle with Stainless Steel Bolster

Saya Included: No.


Gyuto 180mm (7")
Cutting edge length: 185mm
Total Length: 305mm
Blade Thickness: 2mm
Blade Width: 44mm
Handle Length: 113mm
Total Weight: 171g
Gyuto 210mm (8.2")
Cutting edge length: 210mm
Total Length: 335mm
Blade Thickness: 2mm
Blade Width: 46mm
Handle Length: 113mm
Total Weight: 180g
Gyuto 240mm (9.4")
Cutting edge length: 240mm
Total Length: 370mm
Blade Thickness: 2.4mm
Blade Width: 52mm
Handle Length: 123mm
Total Weight: 253g
Gyuto 270mm (10.6")
Cutting edge length: 270mm
Total Length: 405mm
Blade Thickness: 2.4mm
Blade Width: 57mm
Handle Length: 128mm
Total Weight: 310g
Gyuto 300mm (11. 8")
Cutting edge length: mm
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Handle Length:mm
Total Weight: g



Masamoto’s craftsman is ready to make the left handed version with suitable edge geometry by hand whetstone re-sharpening process at the following additional cost.

  • Petty + US$12
  • Santoku, Gyuto,Sujihiki + $18
  • Honesuki +$16

Please allow 2 to 3 business days for shipping.

For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.

However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.



This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for a long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
  • *e recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
Customer Reviews
4.9 Based on 40 Reviews
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Filter Reviews:
hansun j.
United States United States
I recommend this product
best kitchen knife ever

this is one of many knives i have used and is the best knife i used holds the edge for long time and very comfortable to use for long period of time. i bought this one for one of my chef and he loves it as well

Austria Austria
I recommend this product
Masamoto 300 mm

Good blade but a little heavy the handle if you are acostúmbrate to the wood handle. Knife works very good

yuli h.
Canada Canada
I recommend this product
masamoto vg10 210mm gyuto

It has great edge. Very light weight compare to German knife .

Flemming A.
Denmark Denmark
I recommend this product
Knife for everyday use

I have the Masamoto VG Series Gyuto 180 mm and 210mm, and use them every day. They keep the sharpness pretty god. Sharpness is not as god as the HC series. The weight and balance are perfect in my opinion.

JapaneseChefsKnife.Com Masamoto VG Series Gyuto (180mm to 300mm, 5 sizes) Review
Stefan K.
Austria Austria
I recommend this product
Another Masamoto in the family

I/we own several Masamoto knives. After having ordered a ST Gyuto (180mm) for my son. I wanted to reorder one as this is, or better was, a very fine knive, but sadly had to find out that they are discontinued...the natural choice now was to go for the VG. This is a very fine knive as well but not so delicate as the ST. I’ve quite big hands and for me the shape of the VG is better suited as is has a bit wider blade. Edge retention is very good but second to the ST or the blue steels I own. It definitely is an excellent knive for all purpose and my wife really loves it too. You can’t do anything wrong with this knive. Service at JCK is top notch. Can’t do wrong with ordering here as well.

JapaneseChefsKnife.Com Masamoto VG Series Gyuto (180mm to 300mm, 5 sizes) Review
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