Gyuto 210 mm (8.3in) Blue#1 Hi-carbon it's similar to a kiritsuke

it's similar to a kiritsuke in its pointed tip but differs from its wider blade

5 mm) and easily slices off the head of medium-sized fish (up to 50 cm)

Place of Origin: Nagasaki

5mm) and easily slices off the head of medium-sized fish (up to 50 cm)

and mince vegetables

Gyuto 210 mm (8.3in) Blue#1 Hi-carbon it's similar to a kiritsukeType: Gyuto Finish: Kurouchi Blade Length: 210 mm (8. 3 in) Construction: Awase Core Edge Steel: Aogami (Blue) #1 HRC (Rockwell Hardness): 64 Handle: Walnut Octagonal 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 choice for both