Tsukiji Masamoto Carbon Steel Gyuto Knife 240mm (9.4″) They are also more difficult

They are also more difficult to shape than conventional blades

4oozEdge Length: 300mm / 11

SPECIFICATIONCore Steel: SK Carbon SteelHandle Type: Rose Shitan (Rosewood)HRC: 61 Weight: 8ozEdge Length: 270mmBevel Angle Ratio: 50/50Overall Length:Cover : Comes with a wooden sayaSpecial Feature: Gyuto

8″)Bevel Angle Ratio: Single bevelOverall Length:Cover : Comes with a wooden sayaSpecial Feature: Kasumi

This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle

Tsukiji Masamoto Carbon Steel Gyuto Knife 240mm (9.4″) They are also more difficultThis 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