Gyuto 180 mm (7.1 in) White#2 Stainless Clad SK Construction: Kobuse Forging (Honyaki Style)

Construction: Kobuse Forging (Honyaki Style)

Handle: Walnut Octagonal with black pakka ferrule

It has a relatively thick heel for scraping meat from bones

They are ideal for peeling fruits and vegetables

Finish: Kasumi

Gyuto 180 mm (7.1 in) White#2 Stainless Clad SK Construction: Kobuse Forging (Honyaki Style)Type: Gyuto Finish: Hammered Blade Length: 180 mm (7. 1 in) Construction: Awase Core Edge Steel: White#2 Stainless Clad HRC (Rockwell Hardness): 58 60 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