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Masamoto Shiro-ko Hongasumi Wa-Gyutou
List Price: $
Price per Item: $345.00 – $365.00
  
  
  
 
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Masamoto Shiro-ko Hongasumi Wa-Gyutou
Item #: HMA-CWAGY
Size: 1 Size Available
September Promo : For every $500 spent, receive a $100 Korin Gift Card. See homepage for more details!
240mm : OUT OF STOCK
Specifications

Style

Wa-Gyutou

Steel Type

Shiro-ko/White Carbon Steel
(Not Stain Resistant)

Saya Cover

Magnolia Wooden Cover

Blade

Double-Edged (70/30)

Blade Length

9.4" (240mm), 10.5" (270mm), 11.7" (300mm)

Handle Material

Magnolia Wood

*HRc

62

* Hardness Rockwell C scale

For Left-Handed Customer
  • This Western-style knife can be changed to left-handed by Korin's resident knife master.

  • The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.








The Masamoto Wa-Series features a versatile Western blade on a beautiful traditional Japanese magnolia wood handle with a water buffalo horn bolster. The Masamoto Wa-series is available in two steel types, stain resistant Swedish steel or white carbon steel. This line is highly recommended for those who enjoy knives with a traditional Japanese handle.

The gyutou is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.



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