Tetsujin Blue 2 Kasumi Gyuto 240mm Ebony WA Handle with a polished migaki sanmai

with a polished migaki sanmai finish that provides stainless cladding for easier care

this gyuto suits general-purpose kitchen use where extended sharpness is prioritised over ease of maintenance

that tells you something) meaning the Sukenari ZDP-189 will offer insance edge retention and sharpness

supporting detailed cutting without demanding high maintenance

Tetsujin Blue 2 Kasumi Gyuto 240mm Ebony WA Handle with a polished migaki sanmaiThe Tetsujin Blue 2 Kasumi Gyuto 240mm is a double bevel chef's knife forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring a reactive carbon steel blade. This 240mm gyuto features Hitachi Blue 2 steel with a soft iron clad san mai construction and kasumi finish. The carbon steel core measures 61 63 HRC and requires immediate drying and light oiling after use to prevent oxidation, as the blade