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it can easily be sharpened to suit your preference
and has an even more ductile blade than the G-type series
in this case between 65 and 66 HRC
meaning that it is even more durable
It is one of the hardest alloys used in the manufacturing of kitchen knives
Kengata Santoku Homura 195mm it can easily be sharpenedTakayuki Sakai's high grade model that uses Yasugi Aogami No. 2, which is a sharp and durable prime high carbon steel. This is a Japanese style knife with a double edged blade that is the true value of Sakai cut knives that allow you to enjoy sharp sharpens. It is a work by Mr. Itsuo Don, a Sakai blacksmith who has inherited the secret technique for three generations Core Steel: Yasugi Aogami Blue No. 2 SteelHandle Type: Black tan octagonal ebony wood
