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but it’s categorized as semi-stainless
(If a right hander uses it the food is going to stick to the knife)
it was produced to be a better performer the VG10 steel
made by Aichi Steel
delivering excellent sharpness and edge retention
Yu Kurosaki | Fujin 210 Gyuto SG2 | Ebony & Horn Knife but it’s categorized as semi-stainlessYu Kurosaki is a young artisan blacksmith in Takafu knife village, Echizen. He is known for his tsuchime finishes and blending traditional blacksmithing techniques with modern metallurgy technology. Gyuto The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to meat sword, but it is a versatile all round kitchen knife that can be used for rock or push cutting
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