Minamoto no Keitsuki | Gyuto 240mm | SK | Bolster | Rosewood Tsunehisa nickel and Manganese contents but

nickel and Manganese contents but it is similar to AUS10 with its hardness

knife construction to edge maintenance and care

440C steel is a high-carbon stainless steel that is often used in the production of cutlery

Hi quality resin and stainless steel stone holder

Minamoto no Keitsuki | Gyuto 240mm | SK | Bolster | Rosewood Tsunehisa nickel and Manganese contents butMade from carbon steel these knives are sharp and sturdy with an asymmetrical bevel. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to Chef Knife, and it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyutos generally have thinner blades than a western