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After 15 years of training as a kitchen knife blacksmith
The soft materials that are used for both surfaces make the cutting board so blade-friendly that prolong the edge sharpness
Blade Thickness:2
Handle Length: 99mm (3
Steel Type: VG10 33 Layer (Stain resistant steel)
Oul White Steel No.1 Gyuto 210mm Keyaki (Japanese Elm) Handle Brand_Seisuke After 15 years of trainingSpecifications: Knife Type: Gyuto Steel Type: White Steel No. 1 (Carbon Steel, Rust Prone) Blade Hardness: HRC 60 61 Blade Type: Double edged blade Blade Length: 210mm (8. 3") Blade Height: 44mm (1. 7") Blade Thickness: 3mm (0. 1") Handle Material: Keyaki (Japanese Elm) Handle Length: 140mm (5. 5") Weight: 152g (5. 4 ounces) Use and Care Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water
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