The HC line from Masamoto sports a Black Pakka wood handle, No-Seam stainless steel bolster and a full tang running the length of the handle. Sharpened with a 70/30 bevel and made from pure virgin carbon steel, these knives are known for their superb edge retention. Just wipe dry after use to keep the knife from rusting. Being made from carbon steel, they do require more care to keep from rusting and chipping. This 240mm model is perfect for the professional kitchen or where more length is required on the cutting surface.
You know you have a winner when you hold one in your hand. After reading so much about it,I finally got a Masamoto HC,and it really lives up to what was claimed. Excellent fit and finish,weight,balance,takes a screaming edge at sharpening. I can get through the day’s tasks with no worries. It will be one of your best investments in cutlery.
By: Anthony Baroni
This knife feels great in my hand and is a pleasure to use!
By: Hayden Thornburg
The blade has a very sharp edge out of the box and was made terrifically sharp by my knife sharpening service. It develops patina almost instantly after use so one must be diligent to prevent rust. The 70/30 bevel works wonders on delicate fish flesh. (Be careful of your fingers!) Although it doesn’t do a great job at removing the skin from the flesh,so I have to use my Global 12 inch slicer for that. Weight and balance is perfect. The yo-style handle is just a tad thin for my hand,but it hasn’t hindered me from preparing food in my kitchen at home. A full time chef with bigger hands might want to re-handle it or perhaps buy a wa-style knife. This knife as become my go to knife at home,but has almost made me realize that I probably need an expensive,high quality mirror polished stainless gyuto so that I don’t have attend to the knife’s maintenance while I’m in the middle of trying to prepare a complex meal.