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a razor-sharp edge
The blade core is made of premium VG10 steel
Santoku Japanese kitchen knife Tojiro Shippu Black FD-1597 with 16
this saya is a perfect fit for the Masahiro Japanese DB knife
Gyuto Japanese kitchen knife Seki Kanetsugu Pro-S 5004 18cm a razor-sharp edgeProfessional use is appropriate for the Seki Kanetsugu Gyuto chef's knife. The 180 mm blade is composed of molybdenum alloy high carbon stainless steel and is sharpened using the ancient "Hamaguri ba" (convex edge) method, which has made Japanese swords renowned for their remarkable longevity, sharpness, and ease of sharpening. After heat treatment, the blade is hardened at below freezing temperatures. The handle of the Japanese kitchen knife Seki
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