Masahiro Molybdenum Gyutou 210mm (8.2") - Japanese Chefs Knife
Close-up - Masahiro Molybdenum Gyutou 210mm (8.2") - Japanese Chefs Knife

Masahiro

Masahiro Molybdenum Gyutou 210mm (8.2")

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Masahiro’s MV Japanese chef knives, winner of the Good Design Award, are sharp and light with a long-lasting edge. Made from Masahiro’s proprietary Molybdenum Vanadium steel, each knife is quenched and sub-zero tempered to offer the best balance of sharpness and blade strength. The larger handles on this line make for an easy, comfortable grip when doing kitchen prep.

Handle material Pressed Wood
Blade length 210 mm (8.2")
Thickness at spine 2 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 58-59

  • 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

Masahiro’s MV Japanese chef knives, winner of the Good Design Award, are sharp and light with a long-lasting edge. Made from Masahiro’s proprietary Molybdenum Vanadium steel, each knife is quenched and sub-zero tempered to offer the best balance of sharpness and blade strength. The larger handles on this line make for an easy, comfortable grip when doing kitchen prep.

Specifications

Handle material Pressed Wood
Blade length 210 mm (8.2")
Thickness at spine 2 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 58-59

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