Crafted in Seki, Japan, the Masahiro carbon gyuto, also known as the "VC" (Virgin Carbon) series, is a Japanese chef's knife made from ZCD-U, Masahiro's proprietary carbon steel. The monosteel carbon blade will develop a protective patina with use. This knife serves well as a daily workhorse in both professional and home kitchens.
Made in Seki, Japan by Masahiro
Gyuto: Multi-purpose Japanese chef knife ideal for meat, fish, and vegetables
209mm (8.23") cutting edge length
ZCD-U carbon steel at ~61 HRC
Monosteel carbon - whole blade will patina
Asymmetric convex grind
For right-handed users
Masahiro Co., Ltd., founded in 1932 in Seki City, Japan, is a renowned manufacturer of high-quality kitchen knives. Every knife is meticulously crafted by skilled artisans, using domestically sourced materials and in-house production processes, ensuring true "Made in Japan" quality. Known for timeless craftsmanship and precision, Masahiro creates durable, functional knives trusted by professionals and home cooks alike.
Overall length: 328mm Blade length - heel to tip: 209mm (8.23") Blade height at heel: 45.5mm Spine thickness • at the heel: 1.6mm • midway: 1.5mm • 1cm from the tip: 0.7mm Weight: 174g Edge/bevel: 70:30 asymmetric convex Handle: reinforced wood Hand orientation: right-handed Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this 210mm carbon steel gyuto knife, please refer to our care guide below. b. Slight measurement variations are common. c. Small surface finish variations in Japanese knives are normal.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
