210mm san mai k-tip gyuto
A versatile chef's knife for everyday use. The geometry of the cutting edge supports rocking and push cutting techniques.
This knife is made from Takefu stainless steel clad with super blue core steel, for the ideal balance of durability and edge retention, the blade is heat-treated to 62 Rockwell.
The handle is made from stabilised birch and white G10.
Cutting edge 210mm
Overall length 374mm
Height at the heal 54mm
Spine thickness 3.5mm to 0.8mm at 10mm from the tip