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Masamoto HC Series Gyuto (180mm to 390mm, 8 sizes)

Masamoto

Availability: Normally ships within 1 to 2 days



Masamoto uses very pure Japanese virgin carbon steel for the high quality HC Series knife. To provide excellent edge retention and edge sharpness, the blades are heat-treated to HRc. 61-62.

Masamoto HC Series knife features full tang construction, water-resistant black pakkawood (Resin-stabilized wood composite) handle scales and a seamlessly forge-welded stainless steel bolster for extra durability and corrosion-resistance. The handle scales and bolster have also been rounded-off to allow a comfortable, secure grip.

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 HC Series Gyuto

Blade Material:  Virgin Carbon Steel

Rockwell Hardness (HRc): 61 to 62

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

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

 

Gyuto 180mm (7")
Cutting edge length: 185mm
Total Length: 305mm
Blade Thickness: 1.8mm
Blade Width: 44mm
Handle Length: 110mm
Total Weight: 149g
Gyuto 210mm (8.2")
Cutting edge length: 210mm
Total Length: 335mm
Blade Thickness: 2mm
Blade Width: 46mm
Handle Length: 113mm
Total Weight: 174g
Gyuto 240mm (9.4")
Cutting edge length: 240mm
Total Length: 375mm
Blade Thickness: 2.4mm
Blade Width: 52mm
Handle Length: 120mm
Total Weight: 247g
Gyuto 270mm (10.6")
Cutting edge length: 270mm
Total Length: 405mm
Blade Thickness: 2.4mm
Blade Width:56mm
Handle Length: 125mm
Total Weight: 282g
Gyuto 300mm (11.8")
Cutting edge length: mm
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Handle Length:mm
Total Weight: g
Gyuto 330mm (12.9")
Cutting edge length: mm
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Handle Length:mm
Total Weight: g
Gyuto 360mm (14.1")
Cutting edge length: mm
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Handle Length:mm
Total Weight: g
Gyuto 390mm (15.3")
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 and 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 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.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for a long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
  • 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, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

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