pic - masamoto chef's knife

J

jimnolimit

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Oct 28, 2009
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i just got a masamoto 240mm (9.4") chef's knife (gyuto). it's made of virgin carbon steel and hardened to 61-62 HRC. the knife came pretty well sharpened but i still ran through my 800, 4000, 6000 grit king water stones and then i stropped it on newspaper. it feels great in my hand and i can't wait to use it.

p.s. the fit and finish is very good.

masamoto240mm.jpg
 
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Honyaki or san mai? It looks good. Interesting how much of a curve there is in the spine.
 
thanks. it's a single piece of carbon steel. it's from masamoto's HC series.
 
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I can understand the idea of 'Virgin Carbon Steel' being nice, but is it really just never smelted Sk5/Hitachi Yellow steel?
 
somber said:
I can understand the idea of 'Virgin Carbon Steel' being nice, but is it really just never smelted Sk5/Hitachi Yellow steel?
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i don't really know what steel masamoto is using for their HC series. all it states is virgin carbon steel hardened to 61-62 HRC. i going to try to find out what steel they're using.
 
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e-tokko.com has more info on both V2 and V2C. I can't say for sure if masamoto is using V2C, I've just seen that steel mentioned a few times online in regards to their HC series of knives.
 
Thanks a lot for the link, I think there are a few alloys in there that I don't have yet :)

Can you read Japanese? Translator produced bunch of V Fri steels and I am not sure that's accurate translation.
 
yeah, that's the page I was asking about. V2C is clear, I'll add it shortly. However, in the midsection, there are bunch of V steels with Fri postfix in the translated version, like V10 Fri, V5 Fri , etc... V10Fri is clearly VG-10 based on its composition, so I assume translator makes a mistake and besides translating G as Fri rearranges the letters as well...
 
Gator97 said:
yeah, that's the page I was asking about. V2C is clear, I'll add it shortly. However, in the midsection, there are bunch of V steels with Fri postfix in the translated version, like V10 Fri, V5 Fri , etc... V10Fri is clearly VG-10 based on its composition, so I assume translator makes a mistake and besides translating G as Fri rearranges the letters as well...
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This link should be guide to all those steels- http://www.e-tokko.com/eng_original_list.htm
 
Second one doesn't list compositions, but I can match names from one to another. Thanks again!
 
i just ppicked up the vg10 version of that blade. its a fantastic knife.

only worry I would have about the virgin carbon is that it is not stain resistant and it will rust, so make sure you clean and dry it after use
 
viva la said:
i just ppicked up the vg10 version of that blade. its a fantastic knife.

only worry I would have about the virgin carbon is that it is not stain resistant and it will rust, so make sure you clean and dry it after use
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i specifically bought that model because it was totally carbon. i already own a 10" shun chef's knife, so i wanted something different. i just finished fully polishing my 270mm tomotsugu yanagiba. it originally came with a kuro finish, now it looks like it's chrome plated. im also going to stain the ho-wood handle a darker brown and seal it (i'll post a thread on it). later on this week i will test to see how effective the fully polished finish resists stains/patina. if i like the outcome, i will fully polish the masamoto. if not, i will let the blade get a patina.

i treat my carbon steel knives just like i treat my stainless knives. the only thing i do differently is i fully dry the blade after washing it and if im not going to use the knife within the next few days i will put a light coat of mineral oil on it.
 
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