Gyuto 210mm Ishikawa Shirogami - Kurouchi finished, Urushi Griff lila HAP40 Stahl but the blade radius is

but the blade radius is long compared to many other Bunka knives

This kitchen knife is not often found in Europe

die bei japanischen Messern nicht untypisch ist

Das 3-lagig aufgebaute Kochmesser besitzt einen Klingenkern aus GIN3 Stahl und einen mehrlagigen Außenmantelstahl

wodurch sich eine ausgezeichnete Robustheit und Langlebigkeit ergibt

Gyuto 210mm Ishikawa Shirogami - Kurouchi finished, Urushi Griff lila HAP40 Stahl but the blade radius isGyuto The most precise worker among the all purpose knives. This knife is by the one sided ground and enormously long and tapered blade in a position to cut the food so finely that cell structures are only slightly injured and the taste of food is preserved as much as possible. If food is cut finely and not crushed, hardly any food fluids escape, which is reflected positively in the taste in the end. The Gyuto is an ideal all purpose knife and can be