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comfortable reach when cooking over an open fire or grill
Carbon steel takes a keener edge than stainless and rewards regular whetstone maintenance with exceptional sharpness
from heading and gutting to filleting
authoritative blade built for serious butchery work
more even slices than a chef's knife ever could
Kanefusa Gyuto 230mm Teakwood Burl Liner Spacer Rosewood Ferrule & Sheath sharpening comfortable reach when cooking overExperience the Kanefusa Gyuto Octagon WA Handle, Teakwood Burl The Kanefusa Gyuto 230mm with octagon WA handle is a handmade chef's knife built in Magetan, East Java, using Kanefusa steel and a traditional Japanese octagon WA shaped handle in teakwood burl with liner spacer and rosewood ferrule. At 230mm and approximately 180g, this is a knife that combines Japanese handle geometry with Indonesian craftsmanship and a matching teakwood burl sheath. The
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