%E9%8A%80%E4%B8%89 %E4%B8%AD%E5%B7%9D%E6%89%93%E5%88%83%E7%89%A9 %E7%89%9B%E5%88%80 Sample Tag Net Content: 500ml

Net Content: 500ml

Gyuto (Chef’s Knife) Blade Length: 180mm Three-layer finish

Hyogo Craftsmanship passed down since Showa 10 (1935) “Traditional Sharpness” created by a long-established maker

Blade Material: (Core) VG10         (Sides) Soft & Hard Stainless – Total 35-layer finish

designed for culinary enthusiasts and professionals alike

%E9%8A%80%E4%B8%89 %E4%B8%AD%E5%B7%9D%E6%89%93%E5%88%83%E7%89%A9 %E7%89%9B%E5%88%80 Sample Tag Net Content: 500mlGyuto (Chefs Knife) (Sakai cutlery) A combination of blades created by traditional craftsman Satoshi Nakagawa, handles manufactured by Yamaken Woodworks in Echizen City, Fukui Prefecture. The blade is made of "Ginsanko," a stainless steel material that is resistant to rust, and the handle is made of Rosewood, one of the three most precious types of wood imported from the Tang dynasty. It has excellent durability, and its octagonal shape makes it non