Type: Gyuto
Finish: Hammered Finish
Blade Length: 210 mm (8.3 in)
Construction: Stainless Clad
Core Edge Steel: VG10
HRC (Rockwell Hardness): 58-59
Handle: Rosewood Octagonal with black pakka ferrule
Bevel: Double-Bevel
Place of Origin: Japan

Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.

Gyuto 210 mm (8.3 in) VG10 Damascus (69 Layers) Hammered finish Double-Bevel

¥32,000