Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife/Gyutou, 210mm (8.3") Traditional Japanese curved blade is ideal for

curved blade is ideal for cutting

There are manufacturers which claim higher grits

As with all Sakai Takayuki knives

Use the santoku for cutting

and according to the Japanese system it corresponds to approx

Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife/Gyutou, 210mm (8.3") Traditional Japanese curved blade is ideal forSakai Takayuki Aonikou Blue 2 Carbon Steel Chef's Knife Gyutou, 210mm (8. 3") If you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and