"HONMAMON" Gyuto Knife (Japanese Chef's Knife) Aogami Super Steel, Polished, 240mm Nashiji the blade is slightly thicker

the blade is slightly thicker than a santoku knife

Whole Length: 640mm (25

handle length 133mm

Materials: Main body / polyethylene

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"HONMAMON" Gyuto Knife (Japanese Chef's Knife) Aogami Super Steel, Polished, 240mm Nashiji the blade is slightly thicker"HONMAMON" Gyuto Knife (Japanese Chef's Knife) Aogami Super Steel, Polished, 240mm Made in Sanjyo (Niigata prefecture), Japan. Double Bevel and Available for both Right Hander and Left Hander. Blade Material: (core)Aogami Super Steel and Hardness: around HRC65~67, (both side) Stainless steel. As Aogami Super hardness is extremely high, it is hard to grind, and we recommend the knife for just those who know well about Japanese kitchen knives and