Tsukiji Masamoto Carbon Steel Gyuto Knife 300mm (11.8″) Core Steel: Special stainless steel

Core Steel: Special stainless steel

Core Steel: Yasugi Aogami Blue No

The usuba is used for katsuramuki

2ozEdge Length: 270mmBevel Angle Ratio: 50/50Overall Length:Cover : Comes with a wooden sayaSpecial Feature: Sujihiki

Tsukiji Masamoto Carbon Steel Gyuto Knife 300mm (11.8″) Core Steel: Special stainless steelThis 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