The Masahiro L Series 8 in Gyuto is the Japanese equivalent of a chef knife. Whereas a standard German chef knife has the tip in line with the spine, a gyuto is formed with the tip nearer the cutting edge for a longer and flatter cutting surface. This is the basic workhorse which one normally uses for 80 percent of their prep work. This thinner version is particularly easy to maintain with just a ceramic or steel honing rod. Some cooks prefer a lighter knife to avoid carpal tunnel and ease of use; others prefer a heavy knife and allow the weight to do some of the work. If you're in the former camp, this knife is your best choice for light, thin and ultra-sharp Japanese steel.
- Blade material: Masahiro proprietary stainless steel (MBS-26)
- Material details: Carbon 0.9%, chromium 13%, molybdenum, vanadium
- Hardness: HRC 58-59
- Core shape: Full tang
- Sub-zero treatment: Yes
- Grind: Asymmetrical Compound (80/20)
- Handle material: laminated polyurethane impregnated wood
- Made in Japan
