I like carbon steel much much better than stainless steel.
Masamoto virgin carbon steel gyutou.
Steel enthusiasts prefer carbon steel knives above stain resistant blades due to their exceptional sharpness.
Made by high carbon stainless steel the blade has long lasting edge retention.
Masamoto hc series knife features full tang construction water resistant black pakkawood resin stabilized wood composite handle scales and a seamlessly forge welded stainless steel bolster for extra.
The masamoto hc series is made of pure japanese virgin carbon steel.
Masamoto vg knives are appreciated by most discerning professional chefs throughout the world.
As the moniker virgin carbon implies no recycled steel is used only raw iron ore is used in the smelting of virgin carbon steel so it is relatively free of many of the impurities and the alloying elements present in other types of steel.
For their high quality hc series of western style knives masamoto uses a very pure japanese virgin carbon steel.
This makes for a blade which offers good edge holding ability and is capable of taking a very fine edge.
The smooth finished handle fits comfortably in your hand.
The masamoto virgin carbon knives have a junkou steel virgin carbon blade and a pakka wood handle.
The blade stays sharp but i am careful to immediately hand wash and dry it to prevent deterioration.
Masamoto uses very pure japanese virgin carbon steel for the high quality hc series knife.
To provide excellent edge retention and edge sharpness the blades are heat treated to hrc.
The high carbon blade has extremely hard and sharp edge but requires special care to avoid rusting and chipping.
The edge is much finer and sharper.
To provide excellent edge retention and edge sharpness the blades are heat treated to hrc.
For these knife purists togiharu virgin steel knives are made with the same level of carbon steel as a japanese yanagi.
Masamoto knives have been historically used as the highest integrity professional chef knife brand in japan refer to the bottom of this page.
Vg knives have won high reputation over many years.
This will be an exceptional addition to your kitchen and a.
Well balanced black pakka wood handle comes with a welded non seam.
The togiharu carbon line is crafted out of junkou steel virgin carbon with a bacteria resistant polyacetal resin handle.
So sharp so good for chopping anything.
Masamoto virgin carbon steel gyutou recommended for either a junior chef or head chef select blade size.
About togiharu virgin carbon to many professional chefs carbon knives are the only way to go.
Masamoto virgin carbon steel gyutou.
