Blade Material: Carbon steel (Hagane)

■Use: General cutting tools

50mm (Blade)

the sharp edge of the katsura will cut into the wood

We promise the highest level of sharpness and durability

"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 210mm Petty Blade Material: Carbon steel (Hagane)"SHIMOUSANOKUNI KOUGETSU" Gyuto (Chef's Knife) Shirogami No. 1, 210mm Three HONMAMON Stars (link) Made in Japan by "YOSHITO YAMAKAWA" Works great for cooking western food. This is particularly suitable for cutting beef. Some knife makers started to create knives for western cuisine when western cultures were introduced to Japan about 200 years ago. After the WWII, when the Japanese began to eat more meat, there was a greater need for these kinds of