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Edge: Hand-sharpened 16 degree double-bevel (32 degree inclusive)
fitted with a natural olive wood handle for a knife that is as beautiful on the bench as it is authoritative on the board
The gyuto is the Japanese interpretation of the Western chef's knife - versatile across meat
made in France by Sabatier and associated makers
Muneishi Aogami Damascus Gyuto 210mm Pan Edge: Hand-sharpened 16 degree double-bevelExperience Hand Forged Aogami Carbon Steel in a Kurouchi Gyuto The Muneishi Aogami Damascus Gyuto 210mm is hand forged by third generation blacksmith Kosuke Muneishi in Tosa, Japan. A sanmai construction with an Aogami #2 carbon steel core clad in stainless steel, finished in kurouchi a blade built for cooks who want genuine Japanese craftsmanship and exceptional edge performance. The Specs Steel: Aogami #2 (Blue Paper Steel) carbon steel core,
US$ 59.00
US$ 199.00
US$ 129.00
