JIKKO Chef Kiritsuke Blue2 carbon steel Gyuto Japanese knife

JIKKO Chef Kiritsuke Blue2 carbon steel Gyuto Japanese knife

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

Tokuzo – 徳蔵刃物 TOKUZO KNIVES

Gyuto – Cutting Edge Knives

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

First Gyuto recommendation

Kurouchi translates as “Black-Forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade. With a HRC of 62-63, the core of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time. The Kurouchi Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact.

Yoshihiro Aoko Blue High Carbon Steel Kurouchi Gyuto Japanese Chefs Knife with Nuri Saya Cover (9.5in)

JIKKO Chef Kiritsuke Blue2 Carbon Steel Gyuto Japanese Knife

JIKKO Shiko Blue 2 carbon steel Deba

Sashimi Bocho | Yanagi :The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length for household usage is

JIKKO Yanagi Montanren Blue2 carbon steel Sushi Sashimi Japanese knife

Santoku Bocho: The Santoku part of the Santoku Bocho stands for Three Virtues or Three Applications: This knife can be used to prepare wide range of

JIKKO Crator Kiritsuke Blue steel Japanese Santoku (Multi-purpose)

JIKKO Shiko Blue 2 carbon steel Deba

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

JIKKO Crator Super Blue steel Japanese Gyuto (Chef Knife)