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The HG Blade Difference
Steel: Carbon Steel
and a blade geometry rooted in centuries of Japanese kitchen craft
Small bend in the blade noted
The carbon steel blade delivers the edge retention and sharpenability that stainless simply can't match - it will take a razor edge on a whetstone and hold it through hard use
Masutani Kokuryu Gyuto 180mm Blue Pakkawood Handle White The HG Blade DifferenceExperience the agility of a compact Japanese chef's knife, built for fast, precise work across meat, fish, and vegetables. The Specs Steel: VG10 stainless Grind: 50 50 double bevel Blade length: 180mm Total length: 310mm Blade height: 44mm Blade thickness: 1. 5mm Weight: 160g Handle: Blue pakkawood, double rivet half tang Origin: Echizen, Japan About the Masutani Kokuryu The Gyuto is Japan's answer to the Western chef's knife a curved, pointed blade
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