Minamoto no Sukehisa | Gyuto 240mm | SK | Rosewood Stainless This knife has a core

This knife has a core of carbon steel and is clad with a carbon steel damascus

creating food release for a right handed user

Kei Kobayashi is a respected sharpener from Seki

This is not a bone cleaver

It has stainless steel cladding

Minamoto no Sukehisa | Gyuto 240mm | SK | Rosewood Stainless This knife has a coreA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are thin sharp and sturdy with an asymmetrical bevel. 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 Chef Knife, and it is a versatile all round kitchen knife that can be used for rock or push cutting