Kunio Masutani VG10 Damascus Gyuto 180mm
Kunio Masutani VG10 Damascus Gyuto 180mm
Kunio Masutani VG10 Damascus Gyuto 180mm
Kunio Masutani VG10 Damascus Gyuto 180mm

Kunio Masutani VG10 Damascus Gyuto 180mm

Regular price 18,800.00 RSD
Sale price 18,800.00 RSD Regular price
Tax included. Shipping calculated at checkout.

Pickup available at Be Sharp Beograd

Usually ready in 1 hour

Kunio Masutani VG10 Damascus Gyuto 180mm

  • Be Sharp Beograd

    Pickup available, usually ready in 1 hour

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

The specific shape of this knife makes it maximally functional in every kitchen!

Gyuto translates to "cow sword" and in Japanese kitchens it has the same role as our Chef knife. The tip of the Gyuta allows the user to more easily perform specific tasks such as slicing, while the flat part of the blade is used for longer cuts and chopping. Gyuto is one of the most popular Japanese knife shapes because you can use it to cut, chop and slice vegetables, meat and fish.

The blade is made of VG10 steel that is coated with multiple layers of Damascus. Kunio has a special steel hardening technique that results in an incredible sharpness that is long-lasting and easy to resharpen. A hazy "kasumi" finish has been applied to the blade.

The handle of the knife is made in European style from pakka wood, firmly fixed with two rivets and is shaped to perfectly adapt to the user's hand.

Specifications

Manufacturer: Kunio Masutani
Blade type: Gyuto
Blade length: 180mm
Total length: 310mm
Knife weight: 150g
Blade type: Double bevel
Back thickness: 1.8mm
Steel: VG10
Hardness HRC: 61±1

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

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