JIKKO Usuba Montan Bleu2 carbon steel Vegetable Knife Japanese

JIKKO Usuba Montan Bleu2 carbon steel Vegetable Knife Japanese

Usuba Bocho: Kanto Style Usuba Bocho. The Usuba Bocho is a traditional Japanese knife used for vegetables, which most chefs learn to use first. Blue Steel [Aoko]: Blue Steel is the highest quality steel material produced by our supplier Hitachi Metals. The characteristics of this steel are its high edge retention and d

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Vegetable Knife(Usuba)

Vegetable Knife(Usuba)

Chef Bocho(Gyuto), The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and

JIKKO Chef Kiritsuke Blue2 carbon steel Gyuto Japanese knife

ARITSUGU Blue Steel Japanese Chef Kitchen Knife Forged

Yoshihiro High Carbon Blue Steel #2 Kurouchi Gyuto Japanese

Sakai Jikko: Types and Classification of knife│Japanese Knife Guide

Yoshihiro High Carbon Blue Steel #2 Kurouchi Gyuto Japanese

Vegetable Knife(Usuba)

Yoshihiro High Carbon Blue Steel #2 Kurouchi Nakiri Japanese

Size: 21 cm (8). Handcrafted by the famed Kokajikai knife makers of Sakai, the GKAD Series gyuto is 9 layers of 405 stainelss steel with a blue #2 carbon edge. Double beveled with a Damascus finish.

Kikuichi Cutlery | Gold Kokaji Blue #2 Damascus Gyuto 24cm/9.5

Sakai Jikko Montanren Blue-2 Steel Sashimi (Yanagiba) Knife

Yoshihiro High Carbon Blue Steel #2 Kurouchi Nakiri Japanese

Vegetable Knife(Usuba)