Kanefusa Gyuto 230mm Teakwood Burl Liner Spacer Rosewood Ferrule & Sheath sharpening Carbon steel takes a keener

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

and polished crosswise for exceptional cutting power and balance

wash in warm soapy water

or cooks who prefer a shorter

Kanefusa Gyuto 230mm Teakwood Burl Liner Spacer Rosewood Ferrule & Sheath sharpening Carbon steel takes a keenerExperience 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