Description
⚡Masamoto Super Molybdenum Steel Western Gyuto 21cm / 24cm Laminated Handle VG5021, VG5024⚡
🔥Brand: #Masamoto
🔪Youtube (Product Video): https://youtu.be/6jB-Wdgm7gc
🔪Model: VG5021, VG5024
🔪Knife Type: Western Gyuto (Chef’s Knife)
🔪Steel: Super Molybdenum Steel (Stain-Resistant)
🔪Size: 21cm, 24cm
🔪Handle: Laminated Wood Handle
🔪Saya: Optional purchase available (various materials)
🔪Thickness: ≈1.7mm, ≈2.2mm
🔪Blade Width: ≈4.6cm, ≈5.1cm
🔪Weight: ≈173g, ≈255g
Brand Introduction:
🔰Masamoto Sohonten
Founded in 1872 by Minosuke Matsuzawa I in Tokyo, Masamoto is one of Japan’s most historic kitchen knife brands, now run by the fifth generation.
Originally specializing in sushi knives, Masamoto earned its reputation at Tokyo’s Tsukiji Market for stable quality and fine craftsmanship. Sushi chefs favor Masamoto for its traditional forging spirit and practical usability.
Its product range covers traditional Japanese single-bevel knives such as Yanagiba, Deba, and Usuba, as well as Western knives like Gyuto and Santoku to meet modern kitchen demands. Main steels include Shirogami, Aogami, Gingami No.3, and Molybdenum Vanadium.
The Kappabashi main store has been open since 1890, a landmark destination for professionals and enthusiasts alike. Despite not focusing on mass production or marketing, Masamoto is trusted worldwide for its consistent quality.
Knife Introduction:
⭕Western Gyuto: A chef’s knife designed for meat cutting, especially effective with beef. Its straight edge and sharp tip make it suitable for slicing, portioning, and cutting large pieces. The long blade allows single-pass slicing for neat, beautiful cuts. The handle is made for comfort and long use, often crafted from wood, plastic, or composite. It is one of the most widely used knives in Western kitchens and by professional chefs, also increasingly popular in home kitchens.