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8″)Bevel Angle Ratio: Single bevelOverall Length:Cover : Comes with a wooden sayaSpecial Feature: Kasumi
The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates
This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle
They are also more difficult to shape than conventional blades
Tsukiji Masamoto Carbon Steel Gyuto Knife 240mm (9.4″) 8″)Bevel Angle Ratio: Single bevelOverallThis knife, which combines a traditional Japanese high carbon blade with a Western style double bevel edge, is a great choice for cooks who are more comfortable using Western style blades but want the unparalleled sharpness and durability found in Japanese style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear resistance and edge retention while
