[MINAMOTO-IZUMIMASA] VG10 Stainless Steel Gyuto 210mm (8.2") - Professional Chef's Knife Hand-crafted in Sakai [MIM203302]

The 210mm (8.2") Gyuto is globally recognized as the essential "workhorse" for professional chefs and serious home cooks alike. Forged from high-grade VG10 stainless steel and meticulously heat-treated, this blade offers a rare combination of superior edge retention and remarkable rust resistance. The soul of this knife lies in the master sharpening by Matsuo Hamono in Sakai, resulting in a razor-thin edge that effortlessly glides through any ingredient. With its 8.2-inch blade, this Gyuto provides the perfect length for versatile cutting—from slicing large proteins in a single motion to dicing heavy vegetables with speed and precision. The expertly calibrated weight distribution ensures comfort during long hours of prep work, making it feel like a natural extension of your hand. For those seeking a professional-grade main knife that balances traditional Japanese craftsmanship with modern performance, the Minamoto-Izumimasa 210mm is the ultimate choice.

As we manufacture your order after receiving it, it will take at least 3 weeks for delivery.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

The notes on use about Chef knife (Gyuto) 240mm Sweden steel [MINANMOTO-IZUMIMASA]

* Please do not twist.
* You can cut anything other than hard. (For example, other than bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.