Tsukiji Masamoto Carbon Steel Gyuto Knife 240mm (9.4″) 4ozEdge Length: 240mmBevel Angle Ratio:

4ozEdge Length: 240mmBevel Angle Ratio: 50/50Overall Length:Cover : Comes with a wooden sayaSpecial Feature: Gyuto

The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates

and has an even more ductile blade than the G-type series

NENOX YANAGICreated for slicing raw fish and seafood

This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle

Tsukiji Masamoto Carbon Steel Gyuto Knife 240mm (9.4″) 4ozEdge Length: 240mmBevel Angle Ratio:This 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