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this 210mm gyuto features san-mai stainless damascus construction with a kurouchi surface finish and measures 200mm in edge length
behaving similarly to carbon steel regarding sharpness and ease of sharpening while offering greater stain resistance through its stainless cladding
functioning as a smaller Japanese utility knife for detailed work like deveining shrimp or cutting garnishes
This petty profile measures 32
Aogami Super carbon steel from Hitachi Special Steel achieves 62-65 HRC hardness with added tungsten and vanadium for edge retention and toughness
Nakagawa Ginsan Kasumi Wide Bevel Nakiri 210mm Blazen this 210mm gyuto features san-maiThis Nakagawa Ginsan Kasumi Wide Bevel Nakiri 210mm is a double bevel Japanese vegetable knife best fit for users requiring a flat edged stainless blade for precise push cutting. Forged in Sakai by Satoshi Nakagawa, this knife features a Ginsan Silver #3 steel core with stainless san mai cladding and a migaki surface finish. The completely stainless construction simplifies care while the wide bevel geometry supports consistent board contact during
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