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

Masamoto

Availability: Normally ships within 1 to 2 days



The Chrome Molybdenum Vanadium high carbon stainless steel blade of Masamoto’s ST Series is Sub-Zero quenched during heat-treatment. This allows their HRc. 62 blade to be much tougher and more resistant to damage than conventional blades and improves edge retention.

This knife uses a full tang construction and has a stainless steel bolster, which improves blade balance. The black Pakka wood (Resin-stabilized wood composite) handle scales is permanently riveted to the tang and are both water- resistant and bacteria-resistant, which makes them ideal for use in professional kitchens. The edges of the handle and bolster have also been rounded-off to allow a comfortable, secure grip.

The blade is fully hand-sharpened by Masamoto’s craftsmen, so you can experience its extreme sharpness and high cutting performance straight from the box!

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 ST Series Gyuto

Blade Material:  The Chrome Molybdenum Vanadium high carbon stainless steel

Rockwell Hardness (HRc): 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: 300mm
Blade Thickness: 2.2mm
Blade Width: 39mm
Handle Length: 110mm
Total Weight: 145g
Gyuto 210mm (8.2")
Cutting edge length: 210mm
Total Length: 330mm
Blade Thickness: 2.2mm
Blade Width: 42mm
Handle Length: 115mm
Total Weight: 165g
Gyuto 240mm (9.4")
Cutting edge length: 250mm
Total Length: 370mm
Blade Thickness: 2.2mm
Blade Width: 47mm
Handle Length: 120mm
Total Weight: 203g
Gyuto 270mm (10.6")
Cutting edge length: 275mm
Total Length: 400mm
Blade Thickness: 2.2mm
Blade Width: 52mm
Handle Length: 120mm
Total Weight: 247g
Gyuto 300mm (11.8")

  

 

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 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.

 

Important

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.

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