Gyuto 215mm Gyuto

Gyuto 215mm GyutoThis San ma Gyuto (Japanese chef knife) feature a thick blade, strong distal taper and nimble tip. The harden cladding give a lot of stiffness to the blade. Confortable pinch grip with the polished spine and choil as well as the Emoto. The brown Bog Oak Wa handle compliment the blade. C130 C125U is a the low alloyed steel with high carbon content. This grade is no longer used in industry and is becoming rare on the European market. Its low content of

Distal taper from 6mm at the handle to 4

Very nimble tip

This Gokujo

Confortable pinch grip with the polished spine and choil as well as the 16x19mm Emoto

This Honesuki (Japanese boning knife) feature a short and thick blade with a K-tip

10mm (Emoto - mid blade - 1 cm from the tip)

Gyuto 250x55mm

This San-maï Gyuto feature a thin blade

single bevel

This San-maï Petty feature a thick and long blade

Gyuto 220x52mm

Kurouchi finish with double bevel with serrations