Master Masui (President of HIRO Knives) recently finished an impressive, yet basic design for some Stainless clad VG-10 Gyuto knives.
The rust-resistant VG-10 High Carbon Stainless Steel blade core (HRc. 60 to 61) is clad with Stainless Steel, providing both high cutting performance and strength.
Master Masui selected Fresh White Icecream Color White Corian for his custom handmade handles, a Stainless Steel Bolster, a Blue/Green/Red Fiber Spacer and a decorative Mosaic pin.
His knife making philosophy is always simple: He makes high quality hand-made knives that are based on his own original design concepts and he makes them using his considerable knife making skills and experience.
We like Master Masui’s handmade kitchen knives because we can sense his passionate design ideas and we can see his expert craftsmanship.
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 a true multi-purpose knife.
Knife Model: HIRO (SHIKI) Tetsujiro "Stainless-clad VG-10" Gyuto
Material: VG-10 Clad
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Fresh White Icecream Color Corian Handle with Stainless Steel Bolster
Saya Included: No.
Gyuto 180mm (7")
Cutting edge length: 180mm
Total Length: 300mm
Blade Thickness: 2mm
Blade Width: 43mm
Total Weight: 168g
Gyuto 210mm (8.2")
Cutting edge length: 210mm
Total Length: 330mm
Blade Thickness: 2.2mm
Blade Width: 46mm
Total Weight: 197g
Gyuto 240mm (9.4")
Cutting edge length: 240mm
Total Length: 360mm
Blade Thickness: 2.6mm
Blade Width: 48mm
Handle Length: 118mm
Total Weight: 255g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.