Masutani Kokuryu damascus VG-10 Tsuchime Gyuto (chef's knife)
Masutani Kokuryu VG-10 gyuto, western handle,
Double-sided sharpened and laminated (sanmai) blade made of stainless steel with a core of Japanese VG-10 steel. The blade is extremely thin and manually sharpened and has no thickenings, which makes sharpening on Japanese water stones very easy.
These knives are handmade in Echizen Japan by Masutani san. Masutani san (1944) has been a full-fledged knifesmith since he was 30. Thanks to his many years of experience, he has now brought a series of knives on the market that has a very high price/quality ratio.
The VG-10 core steel is covered with two layers of softer steel, this outer layer is patterned steel, which results in a very beautiful damask pattern. This Suminagashi technique is unique for Japanese knives and is a demonstration of the special forging techniques from Japan. The outer layer ensures that the core steel is resistant to possible damage and oxidation.
- Blade length: 180 mm
- Total length: 300mm
- Weight: 148 grams
- Blade height: 47 mm
- Steel type: core steel: Japanese VG-10 stainless steel with 2 layers of damascus steel (Suminagashi forged).
- Hardness: 61 (Rockwell C)
- Handle: blue pakka wooden handle with seamless riveted stainless steel bolster.
Like all Japanese knives, the Masutani knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
