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GYUTO KNIFEThe gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge
Core Steel: VG 10 Steel
it can easily be sharpened to suit your preference
45″Bevel Angle Ratio: 50/50Overall Length: 380mm / 14
Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect
Sakai Takayuki Hakugin INOX Mirror Finish Yanagiba (Sashimi) 240mm GYUTO KNIFEThe gyuto is theYANAGI KNIFE Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pats. BLADE & HANDLE The Hakugin is made out of INOX Stainless steel AUS8A made in Japan steel, that has good sharpness and durability with Rust resistance. With combining the INOX Stainless steel and the Japanese traditional production technology, the blade was born as a completely new unique product with
