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Masamoto CT Series Knife is highly affordable Western-style Chef’s knife that features a high carbon steel blade (HRc. 58-59), full tang construction, attractive red sandalwood handle scales and a seamlessly bolster. The edges of the handle and bolster have been nicely rounded to allow a comfortable, secure grip.
Compared to stainless steel knives, carbon steel blades require additional care and maintenance to avoid rust. However, because high carbon steel knife will maintain a very sharp edge for a long time and are can be re-sharpened with relative ease, we thoroughly recommended them to serious knife users and culinary professionals.
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 CT Series Gyuto
Blade Material: High Carbon Steel
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Red Sandalwood Wood Handle with the Bolster
Saya Included: No.
Gyuto 180mm (7") |
Gyuto 210mm (8.2") Cutting edge length: 215mm Total Length: 335mm Blade Thickness: 2.2mm Blade Width: 46mm Handle Length: 115mm Total Weight: 189g |
Gyuto 240mm (9.4") Cutting edge length: 240mm Total Length: 375mm Blade Thickness: 2.4mm Blade Width: 49mm Handle Length: 128mm Total Weight: 226g |
Gyuto 255mm (10") Cutting edge length: 260mm Total Length: 390mm Blade Thickness: 2.4mm Blade Width: 52mm Handle Length: 125mm Total Weight: 255g |
Gyuto 270mm (10.6") Cutting edge length: 280mm Total Length: 410mm Blade Thickness: 2.4mm Blade Width: 55mm Handle Length: 128mm Total Weight: 276g |
Gyuto 300mm (11.8") Cutting edge length: 305mm Total Length: 435mm Blade Thickness: 2.4mm Blade Width: 57mm Handle Length: 125mm Total Weight: 294g |
Gyuto 330mm (12.9") |
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.
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 the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.