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The result is a blade that is exceptionally sharp whose edge lasts longer than other knives
in this case between 65 and 66 HRC
Core Steel: Special stainless steel
while maintaining the conventional style of a Japanese knife
Japanese magnolia handle
Tsukiji Masamoto Carbon Steel Gyuto Knife 300mm (11.8″) The result is a bladeThis knife, which combines a traditional Japanese high carbon blade with a Western style double bevel edge, is a great choice for cooks who are more comfortable using Western style blades but want the unparalleled sharpness and durability found in Japanese style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear resistance and edge retention while
