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Masutani  |  SKU: MASU_VGKR_GY180_BLUE

Masutani Kokuryu VG10 Damascus Tsuchime Gyuto 180mm Western Handle

$124.98 $149.95
Handle Colour

Add a saya or K&S Knife Roll to receive $20 bundle discount!

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K&S Price: AU $124.98* inc. tax , vs:
Store CE AU $126.65 -2.14%
Store K AU $159.63 -28.73%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-11-19T17:05:56Z

Detailed Specifications
Line Masutani Sairyu VG10 Western
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 132 g | 4.7 oz
Edge Length 178 mm | 7 1/64″
Heel Height 43 mm | 1 11/16″
Width @ Spine 1.7 mm | 1/16″
Width @ Mid 1.7 mm | 1/16″
Width @ 1cm from Tip 0.6 mm | 1/32″
Steel VG10 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 59 - 61
Surface Finish Migaki
Handle Western Pakka Wood with Bolster
Region Echizen
Best for
  • First-timers
  • Pro chefs
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Masutani Hamono "Sairyu VG10" series offers an exceptional balance of performance, beauty, and value. Crafted with VG10 steel, a state-of-the-art cutlery material known for its sharpness and durability, these knives provide outstanding edge retention and ease of maintenance, making them perfect for both home cooks and professional chefs.

    The blade showcases a stunning Damascus pattern, adding visual appeal to its impressive cutting performance. Each knife in the Sairyu series is designed with a Western-style handle that is incredibly light and comfortable, ensuring a balanced and effortless grip even during extended use.

    What truly sets the Masutani Hamono Sairyu VG10 series apart is its exceptional value. With a combination of high-quality materials, beautiful craftsmanship, and thoughtful design, these knives are perfect for household use but also hold up to the rigorous demands of professional kitchens.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Great OOTB
    		•
  • Fit and finish can be improved
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Masutani

    Masutani Hamono, leveraging both VG-1 and VG-10 steel, has established itself within the competitive sphere of Japanese knife-making by offering a cutting feel comparable to premium Echizen brands such as Kurosaki and Takamura. This alignment in performance with high-end brands, despite their more accessible price point, positions Masutani knives as exceptional within their category. Their craftsmanship ensures a blend of traditional skill and modern technology, making Masutani knives highly regarded for their sharpness and durability, leading the way in value-for-money within the Japanese knife market.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: VG10

      Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

      VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 59- 61

      << Slide for more >>

    • Construction: Sanmai - Stainless Damascus Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • Handle Specs

      Profile: Western with bolster

      Material:

      • Pakka Wood

      Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

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