Forged with Aogami (Blue) #2 carbon steel using traditional Hon-Warikomi construction, this Tosa-made Gyuto offers excellent sharpness, toughness, and edge retention.

The rustic Kurouchi finish gives the blade a traditional Japanese character, while the versatile double-bevel edge makes it suitable for slicing meat, fish, and vegetables. Finished with a natural Cherry Blossom Wood handle, this knife combines practical performance with the craftsmanship of Tosa, Japan.

Specifications — Gyuto 210 mm

• Knife type: Gyuto (Chef’s Knife)

• Blade length: 210 mm

• Finish: Kurouchi

• Hardness: HRC 61–63

• Steel construction: Aogami (Blue) #2 carbon steel core with Hon-Warikomi construction

• Handle material: Cherry Blossom Wood

• Bevel: Double bevel
  
  As each knife is handmade, slight variations in appearance may occur.