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The blade has an even 50/50 bevel and the profile is typical kiritsuke: fairly flat with that great looking and very thin reverse tanto tip
Edge Length: 150mm / 8
This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone
Core Steel: VG 10 SteelHandle Type: Mahogany WoodHRC: 60Weight: 9
but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron
Tsukiji Masamoto Carbon Steel Gyuto Knife 270mm (10.6″) The blade has an evenThis knife, which combines a traditional Japanese high carbon blade with a Western style double bevel edge, is a great choice for cooks who are more comfortable using Western style blades but want the unparalleled sharpness and durability found in Japanese style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear resistance and edge retention while
