Sakai Takayuki Inox Pro Gyuto 270mm this powdered metallurgy steel can

this powdered metallurgy steel can be ground much thinner than other steels

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

in this case between 65 and 66 HRC

so more suitable for cooks who don’t want to work with a delicate knife

Sakai Takayuki Inox Pro Gyuto 270mm this powdered metallurgy steel canGYUTO KNIFE The gyuto is the Japanese version of the classic Western chefs knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit. BLADE & HANDLE Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust resistant and not as