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This Gyuto (Japanese chef knife) feature a long and tall blade
” They are both very high carbon steels with relatively low alloy
The handle is made with Bog Oak and Ash
The monosteel blade is forged from 115CrV3
San-maï blade 26C3 high carbon steel core and historic wrought iron cladding
Bunka 175mm Sujihiki This Gyuto (Japanese chef knife)This Tetsu Bunka feature a short and strong blade, good distal taper, and a K tip. Flat heel with slight belly profile. The san ma is made from Spicy white 26C3 core steel with vintage wrought iron cladding. Forged to shape and to geometry the bevels are ground on water cooled grinding stone with a kasumi finish. Specs : Blade length : 175mm Blade height at heel : 50mm Hagane : 26C3 Jigane : Vintage wrought iron Distal taper : 3. 8mm 2mm 0. 9mm Handle
US$ 720.50
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