Masamoto Stainless MV Steel Kiritsuke Nakiri Style Gyuto with Urushi Handle


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Handle: Settsu No Kuni Shoji tiger pattern with green abalone Urushi octagonal handle
Saya: red glossy Urushi with gold lacquer finish

Meticulously crafted by the exemplar of Japanese kitchen knives, Masamoto in Tokyo, this MV Molybdenum Vanadium steel series of knives is highly acclaimed and appreciated by professionals for its sharpness, toughness, and flexibility.

The blade of this Nakiri style Gyuto is straight, categorizing it as a vegetable and meat-cutting knife. It can effortlessly handle vegetables and meat, and the straight blade is also suitable for peeling radishes and julienning them. The sharp tip design allows for delicate cutting actions, and the straight, thin edge makes it easy for chefs to handle with precision.
How to Maintain Stainless Steel Knives

After use, simply wipe the knives dry to remove any moisture. Do not use a dishwasher to clean your knives. If you plan not to use the knives for an extended period, it's advisable to apply a thin layer of protective oil.

Ensure you use the knives correctly, as they are designed for specific functions such as slicing, chopping, or handling frozen foods. Avoid using them beyond their intended purpose, as this can lead to damage.