"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 210mm Kiridashi blade thickness 3

blade thickness 3

Base thickness 25mm

300mm Width: approx

■ Blade (Material: 101-layer Damascus / Core: V Gold No

4513068000524

"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 210mm Kiridashi blade thickness 3"SHIMOUSANOKUNI KOUGETSU" Gyuto (Chef's Knife) Shirogami No. 1, 210mm Three HONMAMON Stars (link) Made in Japan by "YOSHITO YAMAKAWA" Works great for cooking western food. This is particularly suitable for cutting beef. Some knife makers started to create knives for western cuisine when western cultures were introduced to Japan about 200 years ago. After the WWII, when the Japanese began to eat more meat, there was a greater need for these kinds of