• Masutani VG10 Damascus Western Gyuto 180mm from Masutani
  • Masutani VG10 Damascus Western Gyuto 180mm from Masutani
  • Masutani VG10 Damascus Western Gyuto 180mm from Masutani
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Masutani VG10 Damas Western Gyuto 180mm

Masutani VG10 Damas Western Gyuto 180mm

$145.00 CAD
$145.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de Masutani -  Masutani Hamono produit des couteaux de cuisine de haute qualité depuis quatre générations dans la ville d'Echizen. Leur objectif est de créer des lames de haute qualité à un prix accessible à tous, et ils ont réussi. Leurs lames sont très accessibles et coupent comme un rêve, étant façonnées, polies et maniées avec amour par le grand-père, le père et le fils.

Le travail avec des aciers inoxydables tels que le VG10 et le VG1 garantit qu'ils prennent et gardent un tranchant aussi bien que certains des couteaux japonais plus sophistiqués, mais ne sont pas aussi fragiles ou sujets à la rouille que les couteaux fabriqués en acier à haute teneur en carbone. Cela renforce leur accessibilité, en faisant un outil précieux pour quiconque souhaite améliorer sa trousse de cuisine. Typiquement finis avec un manche riveté de style occidental, appelé « yo-handle » au Japon, ils procurent une sensation de confiance sans être aussi lourds que de nombreux couteaux de style occidental. Ils sont bien équilibrés pour les professionnels, les cuisiniers amateurs et même les chefs à la retraite épuisés comme moi.

À propos de la forme - Inspirés par le profil d'un couteau de chef européen traditionnel, les Gyutos sont des couteaux polyvalents avec une légère tendance à la coupe de viande. « Gyuto » se traduit par « épée de vache ». Si vous voulez un couteau pour tout faire, c'est celui-là. Commençant à 180 mm, les Gyutos peuvent atteindre les ridicules (et géniaux) 370 mm. Pour le cuisinier à domicile ou professionnel, nous recommandons un Gyuto mesurant entre 210 mm et 270 mm de long.

Shape Gyuto
Maintenance Level
Blade Length 180 mm |
Blade Height 42,7 mm
Thickness 1,7 mm
Weight 129 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Anse occidentale - Bois compressé Mitre métallique
Made in Echizen, Fukui, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: GSMASV10DWE180GY

Expédition et retours

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Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.9 / 5 from 10 reviews.

AI Generated Review Summary

Summary topics

Review topics: [value, edge, handle, knife].

Review highlights

Reviews

Wonderful knife at a great price

"I've been using this for the last 2 weeks and it compares well to some much more expensive knives I use every day. It is comfortable in my larger sized hand, very sharp blade has been a joy to use on tomatoes this time of year. The blade is on the thin, delicate side so this would not do well cutting harder items. I bought another one for my sister at the same time and she loves it as well. I would absolutely buy this knife again, for such a great price there's almost nothing to lose."

— Matthew L. (5/5)

Great Value for Money

"This is a great value knife, not much more than a Wusthof or Zwilling but way lighter sharper and versatile. I use it for everything, highly recommend!"

— Aidan S. (5/5)

It is light weight yet

"It is light weight yet packs a punch when it comes to food prep"

— Terrie R. (5/5)

Amazing knife

"Wonderful knife. Purchased for my Dad, he couldn't be happier. Great value for cost. Extremely sharp, lightweight."

— Nikki W. (5/5)

Chef Knife

"I am by far NOT a chef, however having a great knife makes it so much easier. I was shocked how much different the knife cuts through hard vegetables, chicken or beef. I love it and hide it from my family 🤪 as I don’t want them to ruin it!"

— Heather M. (5/5)

My 14-year-old niece's first Japanese knife.

"I bought this for my 14-year-old niece and sold it to her for a looney. It's her first Japanese knife. She tried over half a dozen knives in the Ottawa store and this was her favourite. The balance, weight and handle fit her hand beautifully. Staff chose a set of stainless steel blades for her to try. They taught her how to use the knife and how to sharpen it on a ceramic honing rod. She's delighted with using it."

— Brian C. (5/5)

"Really nice!"

— Ivy (5/5)

Decent

"Bought this a while ago with some Haruyuki Goma blades. I really like the length of the blade and western handle, making it an easier transition. The edge is nice and sharp. The one downside is it seems more prone to nicks than the other blades I purchased. I'm an average user and this was a starter "nice knife", others may not have this problem."

— L (4/5)

Excellent knife

"My new favourite knife! Super sharp (as sharp as my carbon steel knives), very pretty, and the length makes it perfect to use as an all-purpose knife for when you don't feel like whipping out the more specialized knives. The handle is also a lot thinner and lighter than a lot of western handles, which is really nice as someone who favours wa handles."

— AH (5/5)

As always, buying a knife

"As always, buying a knife from Knifewear Ottawa was an amazing experience!! Chris’ k knowledge and expertise, along with his easy mannerisms make shopping there a pleasure."

— Ldhss (5/5)

Q&A

is it with full tang
Hi there, it has more of a half-tang than a full tang. We have this blog here: https://knifewear.com/blogs/articles/japanese-knife-handles-v-s-western-knife-handles-what-s-the-difference handles also, that might be useful! - Ellie

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