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as well as do other tasks like de-veining shrimp
BLADE & HANDLEThis knife is made with a VG10 core
and further cmfort when gripping the handle is pursued
the length and sharpness of the single bevel blade allow cooks to make one smooth pull to cleanly cut through delicate ingredients with very little force̶resulting in perfect
Kengata Gyuto Homura 225mm as well as do otherTakayuki Sakai's high grade model that uses Yasugi Aogami No. 2, which is a sharp and durable prime high carbon steel. This is a Japanese style knife with a double edged blade that is the true value of Sakai cut knives that allow you to enjoy sharp sharpens. It is a work by Mr. Itsuo Don, a Sakai blacksmith who has inherited the secret technique for three generations Core Steel: Yasugi Aogami Blue No. 2 SteelHandle Type: Black tan octagonal ebony wood
