"HONMAMON" Gyuto Knife (Japanese Chef's Knife) , Aogami Steel No.2, 180mm handle for sickle which you cannot feel with

which you cannot feel with machine made one

a precious material that can only be harvested in small quantities from a single tree

facilitating effortless penetration into the branches

and well balanced performance

Although the larger ones have quite long blades and seem to have high cutting power

"HONMAMON" Gyuto Knife (Japanese Chef's Knife) , Aogami Steel No.2, 180mm handle for sickle which you cannot feel with"HONMAMON" Gyuto Knife (Japanese Chef's Knife), Aogami Steel No. 2, 180mm Made in Japan! Edge of Blade: That famous Aogami Steel No. 2! Hardness: around HRC61 + 1. Very Sharp and Cut Well! (It gathers rust, and you need care. But its sharpness is Splendid!) Double Bevel: Available for both Right Hander and Left Hander Edge Sandwiched by Soft Stainless Steel Aogami Steel easily gets rust and requires good maintenance. Gyuto is Chef's knife. From your