Yoshimi Kato SG2 Suminagashi Gyuto 210mm

Yoshimi Kato SG2 Suminagashi Gyuto 210mmThe Yoshimi Kato SG2 Suminagashi Gyuto 210mm is a stainless clad chef's knife best fit for enthusiasts and professional chefs seeking an etched Damascus blade with SG2 powdered steel core. This 210mm gyuto features san mai stainless Damascus construction with a double bevel edge geometry, measuring 46mm in heel height and 1. 6mm spine thickness at the heel. The blade displays a unique swirling Suminagashi pattern that flows like liquid across the

EXCEPT induction

Blade Length: 80mm

This Deba profile serves as a dedicated instrument for fish preparation tasks where substantial blade geometry is required

This brass fish scaler is designed to effectively remove the fish scales without damaging the flesh

while the tsuchime hammered finish provides visual texture on the migaki polished surface

Sakai Takayuki Kokushin line features high performance SG2 powdered steel

Tojiro forged handmade line Atelier VG10 Santoku 170mm with 63-layers damascsus cladding

Width of Spine at about 2cm from tip 0

464 g  Total Length

though the reactive carbon composition requires immediate wiping and drying after use to prevent corrosion

Long time favoriate by many

this blade features a VG10 core hardened to HRC 60–61 within a san-mai stainless damascus construction