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achieving 61-64 HRC hardness for edge retention and sharpening response
This classic is a much have for the true Sushi chefs
The steel remains easy to sharpen and suits blades requiring surface coating treatments
I have long been asked by my chef customers to get something better than a bone tweezer
Hardness: HRC 62-64
Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Gyuto 210mm Hamokiri achieving 61-64 HRC hardness forThis Yoshimi Kato Kintaro Gyuto 210mm is a double bevel chef's knife featuring an Aogami Super carbon steel core and soft iron Damascus clad, best fit for professional chefs and enthusiasts seeking reactive high carbon performance. The blade measures 214mm in edge length with a heel height of 47mm, weighing 166g. Spine thickness measures 2. 6mm at the heel, tapering to 2. 1mm at mid and 1. 0mm at the tip. As this knife has no stainless cladding, the
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