"HONMAMON" Gyuto Knife (Japanese Chef's Knife) Aogami Super Steel, Polished, 240mm Nashiji ・For cutting semi-Frozen Food or

・For cutting semi-Frozen Food or Hard food like Pumpkin

Materials: Main body / polyethylene

1") Japanese Craftsman Hand-Crafted

Whole Length: 640mm (25

for example

"HONMAMON" Gyuto Knife (Japanese Chef's Knife) Aogami Super Steel, Polished, 240mm Nashiji ・For cutting semi-Frozen Food or"HONMAMON" Gyuto Knife (Japanese Chef's Knife) Aogami Super Steel, Polished, 240mm Made in Sanjyo (Niigata prefecture), Japan. Double Bevel and Available for both Right Hander and Left Hander. Blade Material: (core)Aogami Super Steel and Hardness: around HRC65~67, (both side) Stainless steel. As Aogami Super hardness is extremely high, it is hard to grind, and we recommend the knife for just those who know well about Japanese kitchen knives and