Vintage | Kanto style Gyuto 210mm | Ash Shimatani For 2 hours we’ll cover

For 2 hours we’ll cover everything from the basics of sharpening

it comes in 3 grades Aogami #1

These knives have a Ryobi or double bevel grind and are fine for left and right handed users

is inter-changeable with the santoku though the sharper angled tip is very handy for fine knife work

Established in 1948 Masahiro knives are a trusted brand in Japanese kitchens

Vintage | Kanto style Gyuto 210mm | Ash Shimatani For 2 hours we’ll coverThis is a vintage Kanto style gyuto, produced around the 90's. These knives are very thin, the steel feels and sharpens like most SK steel. This knife also has a slightly convex right side and a fairly flat left side , creating food release for a right handed user. The Gyuto is a 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