Masamoto VG Series VG-5614 Boning 150mm (5.9 inch)
The Masamoto VG Series Knife is a best-selling range of Western-style kitchen knives. It has blade made from Masamotoās high carbon stainless steel "Hyper Molybdenum Vanadium stainless steelā (HRc. 58-59), which is corrosion-resistant and has very good sharpness and edge retention. Its thin blade geometry provides superb cutting performance and it is supplied fully sharpened, so the Masamoto knife can be used straight from the box.
This knife features full tang construction, stainless steel bolsters, and have fully contoured black-colored handle scales made from Duracon durable thermoplastic resin that is anti-bacterial.
HonesukiĀ knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.
Specification
Knife Model: Masamoto VG Series Boning
Blade Material:Ā Hyper Molybdenum Vanadium stainless steel
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Duracon Handle with Stainless Steel Bolster
Saya Included: No.
Ā
|
Cutting edge length: 150mm Total Length: 270mm Blade Thickness: 2.4mm Blade Width: 41mm Handle Length: 115mm Total Weight: 174g |
Ā Ā
Ā
About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
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.
Ā
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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Masamoto VG Series VG-5614 Boning 150mm (5.9 inch)
Masamoto VG Series VG-5614 Boning 150mm (5.9 inch)
The Masamoto VG Series Knife is a best-selling range of Western-style kitchen knives. It has blade made from Masamotoās high carbon stainless steel "Hyper Molybdenum Vanadium stainless steelā (HRc. 58-59), which is corrosion-resistant and has very good sharpness and edge retention. Its thin blade geometry provides superb cutting performance and it is supplied fully sharpened, so the Masamoto knife can be used straight from the box.
This knife features full tang construction, stainless steel bolsters, and have fully contoured black-colored handle scales made from Duracon durable thermoplastic resin that is anti-bacterial.
HonesukiĀ knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.
Specification
Knife Model: Masamoto VG Series Boning
Blade Material:Ā Hyper Molybdenum Vanadium stainless steel
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Duracon Handle with Stainless Steel Bolster
Saya Included: No.
Ā
|
Cutting edge length: 150mm Total Length: 270mm Blade Thickness: 2.4mm Blade Width: 41mm Handle Length: 115mm Total Weight: 174g |
Ā Ā
Ā
About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
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.
Ā
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.
Original: $1.34
-65%$1.34
$0.47Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Masamoto VG Series Knife is a best-selling range of Western-style kitchen knives. It has blade made from Masamotoās high carbon stainless steel "Hyper Molybdenum Vanadium stainless steelā (HRc. 58-59), which is corrosion-resistant and has very good sharpness and edge retention. Its thin blade geometry provides superb cutting performance and it is supplied fully sharpened, so the Masamoto knife can be used straight from the box.
This knife features full tang construction, stainless steel bolsters, and have fully contoured black-colored handle scales made from Duracon durable thermoplastic resin that is anti-bacterial.
HonesukiĀ knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.
Specification
Knife Model: Masamoto VG Series Boning
Blade Material:Ā Hyper Molybdenum Vanadium stainless steel
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Duracon Handle with Stainless Steel Bolster
Saya Included: No.
Ā
|
Cutting edge length: 150mm Total Length: 270mm Blade Thickness: 2.4mm Blade Width: 41mm Handle Length: 115mm Total Weight: 174g |
Ā Ā
Ā
About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
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.
Ā
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.
