"HONMAMON" Gyuto Knife (Japanese Chef's Knife) , Aogami Steel No.2, 210mm Nakiri Edge of Blade: Shirogami Steel
Description
Edge of Blade: Shirogami Steel No
By painstakingly quenching each blade
It can remove weeds by the roots
width about 30mm
we are strongly committed to Japan (domestic) above all else
"HONMAMON" Gyuto Knife (Japanese Chef's Knife) , Aogami Steel No.2, 210mm Nakiri Edge of Blade: Shirogami Steel"HONMAMON" Gyuto Knife (Japanese Chef's Knife) , Aogami Steel No. 2, 210mm Made in Japan! Edge of Blade: That famous Aogami Steel No. 2! Hardness: around HRC61 + 1. Very Sharp and Cut Well! (It gathers rust, and you need care. But its sharpness is Splendid!) Double Bevel: Available for both Right Hander and Left Hander Edge Sandwiched by Soft Stainless Steel Aogami Steel easily gets rust and requires good maintenance. Gyuto is Chef's knife. From your
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