Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Wine Red 14607 19cm The San Mai method is

The San Mai method is used to create the blade

This Japanese knife cannot be used as a kitchen cleaver to cut bones and is not dishwasher safe

Japanese kitchen knives cannot be cleaned in a dishwasher

X4 (equivalent to P3000)

Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Wine Red 14607 19cm The San Mai method isThe Japanese Gyuto Kengata Chef's Knife Sakai Takayuki. VG10 steel is used to make the 190 mm blade. This steel is long lasting and resistant to corrosion. The adaptability of the Gyuto is combined with a reverse tanto (K tip) edge in the Kengata Gyuto, a Japanese chef's knife. Its virtually straight blade profile and sharp tip, which are perfect for accurate slicing and chopping, are what make it unique. With a longer blade, this knife resembles the