Kanemoto Japanese Carbon Steel Gyuto (Chef's knife) 210mm
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Each blade is hand forged very carefully using Japanese high carbon steel to create a masterpiece of "Hagane Hocho" that features durable sharp edge, longer edge retention and easy re-sharpening.
Please note that as these are carbon steel blades, they will oxidize over time which is common for this type of knife. They will also rust if it is left wet hence it is better to dry them up with clean cloth after each use. Some users apply a bit of oil to the knife after drying to keep the knife from rusting.
We recommend this series to professional user who prioritizes "sharpness" over other features.