Gyuto Japanese kitchen knife Sakai Takayuki Kurokage 7496 24cm The characteristics of both "yanagi-ba"

The characteristics of both "yanagi-ba" (thin-and long-bladed) and "usu-ba" (thin-bladed) knives are combined in the Kiritsuke bocho

the blades are anodized black

with a 110mm blade length

other nuts

a Japanese slicing knife with a satin-finished ginsan blade

Gyuto Japanese kitchen knife Sakai Takayuki Kurokage 7496 24cm The characteristics of both "yanagi-ba"The blade of the Japanese Sakai Takayuki Kurokage chef's knife is 24 cm long. The blade has a black Teflon coating and is composed of VG10 steel. Wenge wood is used to make the typical WA handle. Buffalo horn is used to make the bolster. The blade has a concave convex relief and a hammer forged texture. Every knife is hand sharpened to ensure optimal sharpness right after purchase. Aoki Hamono Co., Ltd. is the manufacturer (Japan). Weight: about 160