"HONMAMON" Gyuto Knife (Japanese Chef's Knife) , Aogami Steel No.2, 180mm handle for sickle Blade: Aogami Super

Blade: Aogami Super

Although the larger ones have quite long blades and seem to have high cutting power

which you cannot feel with machine made one

and well balanced performance

The blade has a slightly sharp curve and serrations

"HONMAMON" Gyuto Knife (Japanese Chef's Knife) , Aogami Steel No.2, 180mm handle for sickle Blade: Aogami Super"HONMAMON" Gyuto Knife (Japanese Chef's Knife), Aogami Steel No. 2, 180mm Made in Japan! Edge of Blade: That famous Aogami Steel No. 2! Hardness: around HRC61 + 1. Very Sharp and Cut Well! (It gathers rust, and you need care. But its sharpness is Splendid!) Double Bevel: Available for both Right Hander and Left Hander Edge Sandwiched by Soft Stainless Steel Aogami Steel easily gets rust and requires good maintenance. Gyuto is Chef's knife. From your