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The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates
BLADE & HANDLEHinaki-san of Sukenari takes the core ZDP189 and wraps it in a layer of soft stainless steel to protect the inner core and damping factor to the fragile inner core
4ozEdge Length: 240mmBevel Angle Ratio: 50/50Overall Length:Cover : Comes with a wooden sayaSpecial Feature: Gyuto
and has an even more ductile blade than the G-type series
Tsukiji Masamoto Carbon Steel Gyuto Knife 240mm (9.4″) The long blade of thisThis 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
