The universal Masutani Kokuryu chef’s knife is perfect for mincing, as well as cutting larger pieces of meat. Its blade length is 180 mm. The talented blacksmith from the Fukui prefecture (from Echizen) is responsible for the manual production of Masutani Japanese knives. They have an attractive quality-to-price ratio and can be boldly compared to much more expensive kitchen knives. The core is made of high-carbon stainless steel (VG-10), which is characterized by high durability. The outer 31 layers of Damascus steel, in turn, are distinguished by a beautiful hammered effect thanks to the Tsuchime finishing technique. During the hardening process, the blades acquire a hardness of 61-62 HRC, and also maintain their sharpness for a long time. The handle in the original blue color is resistant to moisture and temperature, which is due to the material from which it is made, i.e., pakka wood. The Masutani knife series meets the needs of home cooking amateurs and is great for people who would like to start their adventure with using Japanese kitchen accessories.
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