Kanefusa Gyuto 230mm Teakwood Burl Liner Spacer Rosewood Ferrule & Sheath sharpening from heading and gutting to

from heading and gutting to filleting

or cooks who prefer a shorter

more even slices than a chef's knife ever could

Carbon steel takes a keener edge than stainless and rewards regular whetstone maintenance with exceptional sharpness

2cm fills the gap between chef's knife and paring knife with the same revolutionary VG0010 dual-core Damascus that defines the Dual Core line - unmatched sharpness

Kanefusa Gyuto 230mm Teakwood Burl Liner Spacer Rosewood Ferrule & Sheath sharpening from heading and gutting toExperience the Kanefusa Gyuto Octagon WA Handle, Teakwood Burl The Kanefusa Gyuto 230mm with octagon WA handle is a handmade chef's knife built in Magetan, East Java, using Kanefusa steel and a traditional Japanese octagon WA shaped handle in teakwood burl with liner spacer and rosewood ferrule. At 230mm and approximately 180g, this is a knife that combines Japanese handle geometry with Indonesian craftsmanship and a matching teakwood burl sheath. The