Steel Type: White #1 clad soft iron steels
Handle: Magnolia Wood
Bolster Material: Buffalo Horn
Saya cover: Magnolia Wood
To make this knife, Nakamura has teamed up with Nakagawa Uchi-hamono from Sakai-city at Osaka.
The stunning Gyuto is forged by top blacksmith to create a truly special knife.
Blue Steel #1 harder than Blue Steel #2, leading to good sharpness and better edge retention.
Special bokashi finish is very cool.
This quality, usability and the appearance of that are all very nice.
The Gyuto is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting fish, meat and chopping vegetables.