Masamoto HC Series Gyuto (180mm to 390mm, 8 sizes)
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) handleĀ 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 Chefās 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.
Specification
Knife Model: Masamoto HC Series Gyuto
Blade Material:Ā 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.
Ā
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Cutting edge length: 185mm Total Length: 305mm Blade Thickness: 1.8mm Blade Width: 44mm Handle Length: 110mm Total Weight: 149g |
|
CuttingĀ edgeĀ length:Ā 210mm TotalĀ Length:Ā 335mm BladeĀ Thickness:Ā 2mm Blade Width: 46mm Handle Length: 113mm Total Weight: 174g |
|
CuttingĀ edgeĀ length:Ā 240mm TotalĀ Length:Ā 375mm BladeĀ Thickness:Ā 2.4mm Blade Width: 52mm Handle Length: 120mm Total Weight: 247g |
|
CuttingĀ edgeĀ length:Ā 270mm TotalĀ Length:Ā 405mm BladeĀ Thickness:Ā 2.4mm Blade Width:56mm Handle Length: 125mm Total Weight: 282g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: gĀ |
Ā Ā
Ā
About Left Handed Version
Masamotoās 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.
Instructions & Maintenance
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.
Ā
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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Masamoto HC Series Gyuto (180mm to 390mm, 8 sizes)
Masamoto HC Series Gyuto (180mm to 390mm, 8 sizes)
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) handleĀ 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 Chefās 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.
Specification
Knife Model: Masamoto HC Series Gyuto
Blade Material:Ā 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.
Ā
|
Cutting edge length: 185mm Total Length: 305mm Blade Thickness: 1.8mm Blade Width: 44mm Handle Length: 110mm Total Weight: 149g |
|
CuttingĀ edgeĀ length:Ā 210mm TotalĀ Length:Ā 335mm BladeĀ Thickness:Ā 2mm Blade Width: 46mm Handle Length: 113mm Total Weight: 174g |
|
CuttingĀ edgeĀ length:Ā 240mm TotalĀ Length:Ā 375mm BladeĀ Thickness:Ā 2.4mm Blade Width: 52mm Handle Length: 120mm Total Weight: 247g |
|
CuttingĀ edgeĀ length:Ā 270mm TotalĀ Length:Ā 405mm BladeĀ Thickness:Ā 2.4mm Blade Width:56mm Handle Length: 125mm Total Weight: 282g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: gĀ |
Ā Ā
Ā
About Left Handed Version
Masamotoās 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.
Instructions & Maintenance
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.
Ā
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.
Original: $1.40
-65%$1.40
$0.49Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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) handleĀ 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 Chefās 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.
Specification
Knife Model: Masamoto HC Series Gyuto
Blade Material:Ā 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.
Ā
|
Cutting edge length: 185mm Total Length: 305mm Blade Thickness: 1.8mm Blade Width: 44mm Handle Length: 110mm Total Weight: 149g |
|
CuttingĀ edgeĀ length:Ā 210mm TotalĀ Length:Ā 335mm BladeĀ Thickness:Ā 2mm Blade Width: 46mm Handle Length: 113mm Total Weight: 174g |
|
CuttingĀ edgeĀ length:Ā 240mm TotalĀ Length:Ā 375mm BladeĀ Thickness:Ā 2.4mm Blade Width: 52mm Handle Length: 120mm Total Weight: 247g |
|
CuttingĀ edgeĀ length:Ā 270mm TotalĀ Length:Ā 405mm BladeĀ Thickness:Ā 2.4mm Blade Width:56mm Handle Length: 125mm Total Weight: 282g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: g |
|
CuttingĀ edgeĀ length:Ā mm TotalĀ Length:Ā mm BladeĀ Thickness:Ā mm Blade Width: mm Handle Length:mm Total Weight: gĀ |
Ā Ā
Ā
About Left Handed Version
Masamotoās 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.
Instructions & Maintenance
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.
Ā
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.
