Gyuto 245 mm (9.6 in) Blue#2 Kobuse Forging 180 mm (7.1 in) It has very good edge

It has very good edge sharpness and excellent edge retention

Handle: Walnut/Magnolia

) is made by adding Chromium and Tungsten / Wolfram to White Steel #1

Blade Length: 210 mm (8

Blade Length: 165mm (6

Gyuto 245 mm (9.6 in) Blue#2 Kobuse Forging 180 mm (7.1 in) It has very good edgeType: Gyuto Finish: Kurouchi Blade Length: 245 mm (9. 6 in) Construction: Kobuse Forging (Honyaki Style) Core Edge Steel: Blue (Aogami)#2 HRC (Rockwell Hardness): 60 62 Handle: Walnut Bevel: Double Bevel Place of Origin: Tosa Originally a Western meat knife, its also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double bevel blade is a fine