Tsunehisa | 440C Damascus Tsuchime | Guyto 210mm | Oak Baikoku VG5 it is thinner than a

it is thinner than a standard deba but quite a bit larger

These knives come stainless steel clad with a Nashiji finish

These knives are crafted using high-quality carbon steel known as "Nihonko" or "Japanese Steel

Isamitsu Knives is a new maker from Japan and consists of Yhuki (blacksmith)

a wire is then feed through the spike and down the spinal column

Tsunehisa | 440C Damascus Tsuchime | Guyto 210mm | Oak Baikoku VG5 it is thinner than aGyuto The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to meat sword, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyutos generally have thinner blades than a western knife of the same size. This knife is made with san mai construction of 440C core