※New Arrival※ Masutani Cutlery Kunpei Made Gyuto VG10 Stainless Steel Yukibana Bolstered Scotch Handle

From Echizen City, Takefu, Fukui Prefecture. We have inherited the tradition of Echizen Uchihamono (Echizen forged cutlery), which boasts a 700-year history, for four generations. Knives made by Masutani Cutlery are manufactured as household knives from professional-grade knives. Knives born from the craftsmanship of artisans are thin, resilient, strong, and flexible. Cooking becomes more enjoyable with their smooth sharpness and clean cuts. For your daily delicious moments... we want to help make your knife work easier.

For meat and fish, use a sharp 'Gyuto' (chef's knife).

The Gyuto is originally a Western-style knife for cutting meat and vegetables. Its pointed tip makes it easy to make incisions in ingredients, making it suitable for preparing meat and fish. It is also gaining quiet popularity as a versatile capable knife for various household tasks such as cutting vegetables and bread. It can handle large items like blocks of meat and cabbages with ease. It is also excellent for slicing sashimi. Those who cook frequently prefer longer blades, and perhaps it's because cooking men have larger hands? The Gyuto is popular.

The blade pattern is the new Sekka (snow flower) design, characterized by a pattern resembling snowflakes. This blade pattern combines the ruggedness of a frosted finish with the beauty of snowflakes. It uses high-grade VG10 steel, offering both long-lasting sharpness and strength. The handle features a soft, curved design that fits comfortably in the hand. A bolster is added for durability and hygienic functionality.

Usage Precautions |
◆ VG10 stainless steel is a material made with the highest steelmaking technology using carefully selected, high-purity raw iron. It is characterized by high hardness, excellent durability against friction, deformation, and oxidation, sharp cutting ability, and good edge retention. It is a multi-layer steel with a hardness of around Rockwell C62.
◆ Stainless steel knives develop a microscopic film on their surface through polishing. This film prevents contact with oxygen in the air, making the knife rust-resistant. Wiping the knife clean and drying it after use will prevent rust. Conversely, leaving it wet or dirty can cause rust.