[MINAMOTO-IZUMIMASA] VG10 Stainless Steel Gyuto 300mm (11.8") - Extra Large Professional Chef Knife Hand-crafted in Sakai [MIM203305]

The 300mm (11.8") Gyuto is the largest and most imposing model in the Minamoto-Izumimasa lineup. Forging and sharpening a blade of this length requires extraordinary skill to ensure perfect alignment and a uniform edge. The master sharpeners at Matsuo Hamono in Sakai have meticulously honed this premium VG10 stainless steel blade, delivering a razor-sharp performance that defies its massive scale. With an 11.8-inch reach, this extra-large Gyuto is a powerhouse designed for breaking down substantial cuts of meat and processing large quantities of produce with unparalleled speed. The sheer length allows for a single, sweeping stroke that glides through the largest ingredients, ensuring clean surfaces and preserving the integrity of the food. Despite its size, the high-performance VG10 steel remains resistant to corrosion and holds its edge through the most demanding shifts. This is a rare, professional-grade tool that represents the absolute peak of Sakai’s craftsmanship.

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.