During inspection we found that some knives in this batch have handles slightly offset to the left. The knives remain new and fully functional, and performance will not be affected, particularly for those who use a pinch grip.
This 210mm gyuto is crafted with Hitachi Blue #2 steel hardened to 62–63 HRC, providing excellent edge retention and cutting ability. The carbon steel core is clad in SUS 405 stainless steel, which adds strength and reduces overall weight while also improving resistance to corrosion compared to a full carbon construction. The edge steel remains exposed, so proper care and drying are necessary to prevent rust.
The blade is finished in a refined nashiji, or pear skin, texture that enhances food release and gives the knife a traditional aesthetic.
This 210mm gyuto is crafted with Hitachi Blue #2 steel hardened to 62–63 HRC, providing excellent edge retention and cutting ability. The carbon steel core is clad in SUS 405 stainless steel, which adds strength and reduces overall weight while also improving resistance to corrosion compared to a full carbon construction. The edge steel remains exposed, so proper care and drying are necessary to prevent rust.
The blade is finished in a refined nashiji, or pear skin, texture that enhances food release and gives the knife a traditional aesthetic.
