Gyuto Japanese kitchen knife Gihei Hamono Aogami 2 GH-404 21cm called bunka

called bunka

Its 63 layers of stainless damascus steel surround a VG-10 core

The Ittetsu Sujihiki IW-11812Z is a Japanese double-edge slicing knife with a blade of 240 mm

a Ho-wood sheath (or saya)

Gyuto Japanese kitchen knife Gihei Hamono Aogami 2 GH-404 21cm called bunkaGihei Hamono's gyuto is a Japanese chef knife. Aogami 2 steel is used to make the 21 cm blade. Because the steel is wrapped in blue paper, Hitachi's Aogami #2 is also known as Blue Paper #2. It has outstanding edge retention and very strong edge sharpness. Baked magnolia is used to make the handle of this Gihei Hamono gyuto knife. Never use a dishwasher to clean a Japanese knife. Because of its narrow blade, this knife shouldn't be used on anything