"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 180mm Tsunesaburo Each hatchet is forged and

Each hatchet is forged and welded to soft iron (base metal) at high temperature with a hammer

A vertical grind is placed in the horizontal grind

The handle features a unique octagonal design made from white oak

dimensions

8inch) × about 75mm(3

"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 180mm Tsunesaburo Each hatchet is forged and"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No. 1, 180mm Three HONMAMON Stars (link) Made in Japan by "YOSHITO YAMAKAWA" Works great for cooking western food. This is particularly suitable for cutting beef. Some knife makers started to create knives for western cuisine when western cultures were introduced to Japan about 200 years ago. After the WWII, when the Japanese began to eat more meat, there was a greater need for