SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Mirror polished. Please note that the colourful pattern on the blade, visible in the photos, is the result of the temporary oil layer on the steel.
HANDLE: Octagonal Magnolia wood handle with black buffalo horn ferule
