"HONMAMON" Gyuto Knife (Japanese Chef's Knife) , Aogami Steel No.2, 180mm TAGAYASAN ” a mark of the

” a mark of the forge-welding between soft iron and steel

■Application: For cutting long fish such as eels and conger eels

Edge of Blade : Powdered High-Speed Steel

■Weight: Approximately 760g

30 mm (Blade)

"HONMAMON" Gyuto Knife (Japanese Chef's Knife) , Aogami Steel No.2, 180mm TAGAYASAN ” a mark of the"HONMAMON" Gyuto Knife (Japanese Chef's Knife), Aogami Steel No. 2, 180mm Made in Japan! Edge of Blade: That famous Aogami Steel No. 2! Hardness: around HRC61 + 1. Very Sharp and Cut Well! (It gathers rust, and you need care. But its sharpness is Splendid!) Double Bevel: Available for both Right Hander and Left Hander Edge Sandwiched by Soft Stainless Steel Aogami Steel easily gets rust and requires good maintenance. Gyuto is Chef's knife. From your