Masahiro Molybdenum GyutoSpecifications: Knife Type: Gyuto Steel Type: Molybdenum (Stain resistant steel) Blade Hardness: HRC Blade Type: Double edged blade Ferrule Material: Stainless Steel Use and Care Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry. Use a sharpening stone to maintain the sharpness of the blade. Do not use a dishwasher to clean your knife.

The meuchi eel spike is used to pierce the head of an eel near the eye and fix it to the cutting surface to make it easier to prepare

Blade Height: 28mm (1

Knife Type: Usuba

Handle Length: 122mm (4

Naniwa manufactures superb Japanese waterstones intended to sharpen knives

This sheath might not fit knives other than ones listed above

decollating to plates and are not designed for eating

so it will lasts for a long time

Turnaround time is 1-3 weeks

This results in exceptionally sharp and durable knives that can be passed down through generations

Tanaka-B2-ST270

Weight: 98g