Ko-Gyuto 190mm Meat cleaver

Ko-Gyuto 190mm Meat cleaverThis Ko Gyuto feature a small blade, good distal taper, and thin tip. Flat profile with a slight curve toward the tip. The san mai is made from 135Cr3 steel core with soft steel cladding. Forged to shape and to geometry the blade is ground on water cooled grinding wheel with a blasted satin finish. Specs : Blade length : 190mm Blade height at heel : 52mm Hagane : 135Cr3 Jigane : soft steel Handle : Wa (Octogonal), with reclaimed Teak Balance point :

This Nashiji Gyuto feature a long and strong blade

- Balance point : handle heavy

Harden at 64-65HRCKurouchi blade

The knife's bevels are finish using whetstones

Wa handle made from Brown English Oak

Weight: 194g

- Forge from round stock to flat

This Honesuki (Japanese boning knife) feature a short but thick blade with flat heel and nimble tip

Overall length : 175mm

japanese butcher knife for fish and meat

it has very fine grain structure and the highest potential for sharpness

Wa handle made from Elm and G10 spacer (cross cut bolster)