- Description
- Specifications
- Use & Care
Masamoto VG Line
Masamoto’s VG series is made from Hyper Molybdenum Vanadium steel and was rated #1 Hybrid Chef’s Knife by Cook’s Illustrated Magazine in a survey of top brands. These knives have excellent edge retention and combine the sharpness of carbon steel with rust resistance. The comfortable Duracon resin handles are anti-bacterial and these knives have a light and balanced feel.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Handle material | Duracon Resin |
Blade length | 120 mm (4.7") |
Thickness at spine | 1.8 mm |
Thickness at tip | 0.7 mm |
Hardness (Rockwell scale) | 59 |
Edge / Bevel | 70/30 |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
Masamoto VG Line
Masamoto’s VG series is made from Hyper Molybdenum Vanadium steel and was rated #1 Hybrid Chef’s Knife by Cook’s Illustrated Magazine in a survey of top brands. These knives have excellent edge retention and combine the sharpness of carbon steel with rust resistance. The comfortable Duracon resin handles are anti-bacterial and these knives have a light and balanced feel.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
Handle material | Duracon Resin |
Blade length | 120 mm (4.7") |
Thickness at spine | 1.8 mm |
Thickness at tip | 0.7 mm |
Hardness (Rockwell scale) | 59 |
Edge / Bevel | 70/30 |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives