- 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.
| Handle material | Duracon Resin |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 2 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.
Specifications
| Handle material | Duracon Resin |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 2 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