Tsukiji Masamoto Carbon Steel Gyuto Knife 300mm (11.8″) in this case between 65

in this case between 65 and 66 HRC

while maintaining the conventional style of a Japanese knife

Japanese magnolia handle

This knife

Core Steel: Yasugi Aogami Blue No

Tsukiji Masamoto Carbon Steel Gyuto Knife 300mm (11.8″) in this case between 65This knife, which combines a traditional Japanese high carbon blade with a Western style double bevel edge, is a great choice for cooks who are more comfortable using Western style blades but want the unparalleled sharpness and durability found in Japanese style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear resistance and edge retention while