Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Gyuto 210mm 165mm delivering extended edge retention while

delivering extended edge retention while maintaining toughness to resist chipping

Washing with a scrubbing brush or scrubbing brush may cause damage

The octagonal ebony handle pairs with the blade to deliver a traditional Japanese grip geometry

historic “Seki City traditional Japanese forging” has still been taken over and keeping to the skill and tradition by swordsmiths in Seki

Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Gyuto 210mm 165mm delivering extended edge retention whileThe Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Gyuto 210mm is a double bevel Japanese chef's knife best fit for first timers and professional chefs seeking a stainless steel general purpose blade. This 210mm gyuto features a VG10 core with stainless sanmai cladding and a tsuchime hammered surface finish, providing corrosion resistance and edge retention between 59 and 61 HRC. The blade measures 203mm in edge length with a 49mm heel height and tapers