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as well as cut through fish heads
and further cmfort when gripping the handle is pursued
The blade has an even 50/50 bevel and the profile is typical kiritsuke: fairly flat with that great looking and very thin reverse tanto tip
Core Steel: INOX Stainless Steel (AUS8A)
but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron
Tsukiji Masamoto Carbon Steel Gyuto Knife 270mm (10.6″) as well as cut throughThis 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
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