"HONMAMON" Gyuto Knife (Japanese Chef's Knife) Aogami Super Steel, Polished, 240mm Nashiji ・For cutting semi-Frozen Food or

・For cutting semi-Frozen Food or Hard food like Pumpkin

the blade is slightly thicker than a santoku knife

Blade: Blade length 195mm Blade width 53mm Blade thickness 6mm (maximum)

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"HONMAMON" Gyuto Knife (Japanese Chef's Knife) Aogami Super Steel, Polished, 240mm Nashiji ・For cutting semi-Frozen Food or"HONMAMON" Gyuto Knife (Japanese Chef's Knife) Aogami Super Steel, Polished, 240mm Made in Sanjyo (Niigata prefecture), Japan. Double Bevel and Available for both Right Hander and Left Hander. Blade Material: (core)Aogami Super Steel and Hardness: around HRC65~67, (both side) Stainless steel. As Aogami Super hardness is extremely high, it is hard to grind, and we recommend the knife for just those who know well about Japanese kitchen knives and