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They are also more difficult to shape than conventional blades
and is regarded as the highest quality knife with a sharpness that lasts
SPECIFICATIONCore Steel: SK Carbon SteelHandle Type: Rose Shitan (Rosewood)HRC: 61 Weight: 8ozEdge Length: 270mmBevel Angle Ratio: 50/50Overall Length:Cover : Comes with a wooden sayaSpecial Feature: Gyuto
4ozEdge Length: 240mmBevel Angle Ratio: 50/50Overall Length:Cover : Comes with a wooden sayaSpecial Feature: Gyuto
which is resistant to rust
Tsukiji Masamoto Carbon Steel Gyuto Knife 240mm (9.4″) They are also more difficultThis 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
US$ 415000.00
US$ 10.00
