Kanefusa Gyuto 230mm Teakwood Burl Liner Spacer Rosewood Ferrule & Sheath sharpening authoritative blade built for serious

authoritative blade built for serious butchery work

The wood handle is comfortable and balanced

and polished crosswise for exceptional cutting power and balance

or cooks who prefer a shorter

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

Kanefusa Gyuto 230mm Teakwood Burl Liner Spacer Rosewood Ferrule & Sheath sharpening authoritative blade built for seriousExperience 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