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best fit for enthusiasts and professional chefs seeking distinct Tsugaru forging aesthetics
making this sanmai stainless-clad construction easy to look after as a workhorse grind
it provides the substantial mass characteristic of this format while remaining accessible for those new to Japanese kitchen knives
offering a traditional grip profile for precise control during butchery tasks
Handle Design: K&S triple-metal-spacer ebony handle
Kurosaki Gekko VG XEOS Gyuto 270mm #2 best fit for enthusiasts andThe Kurosaki Gekko VG XEOS Gyuto 270mm is a double bevel chef's knife forged by Yu Kurosaki in Takefu, best fit for professional chefs and enthusiasts requiring a 270mm stainless blade with high hardness. This gyuto features VG XEOS steel from Takefu Special Steel, hardened to 62 63 HRC, which combines high corrosion resistance with wear resistance through a fine microstructure created by a special melting method. The blade utilises san mai stainless
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