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Rosenwood grip
the honyaki knife is unevenly tempered to higher values (up to HRC64-66)
Weight: about 160 grammes
Yoshimi Kato Ginsan advised hand washing gyuto knives in warm water and drying them with a towel
produced in Japan's Echizen city
Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Pearl Gold 14596 19cm Rosenwood gripThe Sakai Takayuki Gyuuto Kengata knife from Japan has a 190mm blade. The premium VG10 steel blade has outstanding corrosion resistance, remarkable toughness, and long lasting sharpening. The Kengata Gyuto form, which combines the adaptability of a traditional gyuto with a sharp K tip, is what makes the knife unique. As a result, this knife has a longer blade than a bunka. Made of sturdy ABS plastic in a pearl gold hue, the Japanese style "wa" handle
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