Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company, started making knives in 1845. It was his dream that his family would come to be "remembered as knife craftsmen throughout the generations." Now, six generations later, Matsuzawa's vision has been realized and professionally crafted Masamoto knives have become known as the best knives in Japan and are widely regarded as some of the finest knives made for use by professional chefs worldwide.
Masamoto's new Western-style line is made of a proprietary alloy called Hyper Molybdenum Vanadium. It is a high-carbon stainless steel with added cobalt, molybdenum, and vanadium. These knives are extremely hard, sharp, and stain-resistant. The blades are hardened to an HRC of 58-59 and sharpened to a 70/30 bevel.
The mid-sized Gyuto
is a real jack of all trades in the kitchen and this particular version of the ubiquitous knife possesses a nice balance and fast cutting action. This is a great rendition of east meets west. The Yo handle is constructed from a composite material known as Duracon, which posses great stability and is anti-bacterial. The Japanese style blade is light and more nimble than itís European and American counterparts. A really nice, durable, and easy to use the knife for all kinds of uses and users.
Weight: 6.5 oz/ 184g
Blade Length: 251 mm
Overall Length: 369 mm
Spine Thickness at Heel: 2.1 mm
Blade Height at Heel: 37.2 mm