Masutani Gyuto 180mm VG-10 Stainless Steel Layered Suminagashi

Product description

This Gyuto knife comes from the Echizen knifemaking region, the first area in Japan to be officially recognized as a traditional knifemaking region and today one of the most respected knifemaking regions in the world. It was made by the Masutani Hamono family workshop, which has been carrying on the tradition of Japanese knifemaking for four generations, for over 700 years .

The blade is made with a core of V Gold No. 10 (VG10) – a high-quality cobalt stainless steel that is generally considered a higher grade than regular molybdenum or molybdenum-vanadium steel. VG10 excels in excellent sharpness, long edge life, toughness and chip resistance , while remaining relatively easy to sharpen.

The blade has a 17-layer laminated construction , which creates an elegant wavy pattern known as suminagashi . This technology makes each knife visually unique. At the same time, the softer outer layers of stainless steel surrounding the hard core make sharpening easier and increase the overall durability of the blade.

This Gyuto knife is designed as a highly functional yet very easy-to-handle chef's knife for everyday use. Thanks to its thin blade, low weight and precise grinding, it offers an exceptionally smooth cut with minimal resistance. It is suitable for meat, fish and vegetables and will serve both experienced chefs and demanding home users well.

The handle is made of laminated reinforced wood with a distinctive pattern and is individually shaped by the craftsman so that the knife is well balanced and comfortable even during prolonged work.

Knife category

This knife belongs to the limited production category, which is significantly smaller than the regular series. These are pieces that were made in limited numbers - by hand, in a small workshop. The availability of these knives is therefore very limited.
Knife type: Gyuto (universal chef's knife)
Country of origin: Made in Japan
Manufacturer: Masutani Hamono
Production area: Echizen

Knife specifications

• Total length: approx. 304 mm
• Blade length: 180 mm
• Blade height: approx. 42 mm
• Blade thickness: max. approx. 1.8 mm
• Weight: approx. 130 g
• Hardness: approx. HRC 61
• Focus: double-sided

Materials used

Blade – core: V Gold No. 10 (VG10, cobalt stainless steel)
Blade - sheath: stainless steel
Construction: 17-layer lamination (suminagashi)
Handle: laminated reinforced wood
Ferrule: hygienic reinforcement of the joint

Blade features

VG10 steel with high sharpness and long blade life ensures excellent cutting properties.
Very thin blade for a smooth cut with minimal resistance.
17-layer laminated construction – softer outer layers make sanding easier and increase durability.
High corrosion resistance thanks to stainless steel composition.
Each piece has a unique suminagashi pattern.

Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.

Knife maintenance recommendations

After use, rinse the knife, dry it thoroughly and store it in a dry place.
Regular fine grinding will extend the life of the blade and maintain optimal cutting performance.

Warning – stainless steel knives

VG10 stainless steel is highly resistant to corrosion, however we recommend not leaving the knife wet for long periods of time.
Avoid prolonged contact with water or acidic foods.
Proper care will ensure a long life and consistent performance of the blade.

Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.
Each piece is an original – the suminagashi pattern and wood grain of the handle may vary slightly.