Masamoto VG Series Petty
Pickup currently unavailable
The knives in Masamoto’s VG Series are made of Hyper Molybdenum Vanadium Stainless Steel (58-59 HRC), which is ultra-durable and ultra-tough. The 70/30 grind edge with a beautiful thin grind behind allows exceptional smooth cutting and slicing. The nicely polished stainless bolster extends full tang construction with a handle made of Duracon®, an anti-bacterial thermoplastic, and that ensures top-notch hygiene and cleanliness in your home kitchen.
- Origin (Made in): Sakai, Japan
- Brand: Masamoto Sohonten
- Model No.: VG6312 / VG6315
- Knife Type: Petty
- Construction: Monosteel (Stamped)
- Grind: Double-edged Blade (70/30 Grind)
- Steel Type: Hyper Molybdenum Vanadium Stainless Steel
- Hardness: 58-59 HRC
- Blade Length: 120mm (4.7") / 150mm (5.9")
- Blade Height (at heel): 27mm / 29mm
- Spine Thickness
- Above heel: 1.7mm / 1.9mm
- Middle: 1.5mm / 1.7mm
- Shape: Western-shaped
- Material: Duracon® POM
- Bolster: Stainless Steel
- Length: 106mm / 107mm
- Overall Length: 234mm / 265mm
- Weight: 81g (2.86oz) / 105g (3.70oz)
- Mark(front): In Japanese Kanji "Trademark Masamoto Sohonten" (登錄 正本 総本店)
- Mark(back): "Hyper-Molybdenum-Vanadium"
About Masamoto Sohonten 正本 総本店
Masamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well known and well-respected knives brands in Japan, with a well-deserved status as No.1 sushi knife maker. Born in 1845, the first generation Masamoto - Minosuke Matsuzawa - went to Osaka as an apprentice at a young age of 17. Four years later he returned to his home town in Kanto and began making honyaki chef knives. After 5 generations tirelessly pursuing the art of knife craftsmanship, Masamoto has earned its status as the premier brand for professional Japanese Kitchen knives. The Masamoto flagship store (sohonten) that opened in Tokyo in the year 1890, is still welcoming visitors at the same spot after 130 years.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.