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Sharpener: a better cutting experience is guaranteed by the even grooves
The San Mai method is used to create the blade
The blade has a VG10 core and is composed of Damascus steel
the Usuba knife can be a very useful kitchen utensil
Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Wine Red 14607 19cm Sharpener: a better cutting experienceThe Japanese Gyuto Kengata Chef's Knife Sakai Takayuki. VG10 steel is used to make the 190 mm blade. This steel is long lasting and resistant to corrosion. The adaptability of the Gyuto is combined with a reverse tanto (K tip) edge in the Kengata Gyuto, a Japanese chef's knife. Its virtually straight blade profile and sharp tip, which are perfect for accurate slicing and chopping, are what make it unique. With a longer blade, this knife resembles the
