Masutani Kokuryu VG10 Gyuto 180mmMasutani Kokuryu VG10 Gyuto 180mmMasutani Kokuryu VG10 Gyuto 180mmMasutani Kokuryu VG10 Gyuto 180mmMasutani Kokuryu VG10 Gyuto 180mmMasutani Kokuryu VG10 Gyuto 180mmMasutani Kokuryu VG10 Gyuto 180mmMasutani Kokuryu VG10 Gyuto 180mm
Masutani Kokuryu VG10 Gyuto 180mm
Masutani Kokuryu VG10 Gyuto 180mm
Masutani Kokuryu VG10 Gyuto 180mm
Masutani Kokuryu VG10 Gyuto 180mm
Masutani Kokuryu VG10 Gyuto 180mm
Masutani Kokuryu VG10 Gyuto 180mm
Masutani Kokuryu VG10 Gyuto 180mm
Masutani Kokuryu VG10 Gyuto 180mm
★★★★★ ★★★★★ 5.0 4 reviews

Masutani Kokuryu VG10 Gyuto 180mm

$207.00 NZD
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Masutani Kokuryu VG10 Gyuto 180mm
$207.00 NZD
★★★★★ ★★★★★ 5.0 (4)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
VG10, Stainless Tsuchime Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
VG10, Stainless Tsuchime Clad
Handle Material
Western Pakka Wood
Bevel
Double Bevel
Edge Length
180mm
Overall Length
300mm
Spine Thickness Heel/Mid
1.9mm @ Mid
Blade Height @ Heel
42mm
gWeight
133g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for a great everyday workhorse knife steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Artisan Crafter with Traditional Techniques

Artisan Crafter with Traditional Techniques
Knives we offer at Chef’s Edge are artisan-crafted in Japan, the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.

We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.

At Chef’s Edge, we exist to bring these tools, and their stories, into the hands of cooks who appreciate the difference.
Shop Artisan Crafter with Traditional Techniques →

Customer Reviews

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Customer Reviews

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M
Megh

Masutani Kokuryu VG10 Gyuto 180mm

Z
ZBYCH TROFIMIUK

**** awesome 🤩

S
Steve betikas
Masutani vg10 Gyoto

Very sharp knife like takamura knives use it all the time great knife for its price

M
Martin Paul Sulague
Masutani kokuryo

Good Quality, i like the sharpness of the knife.