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the Arashiyama #6000 is well respected by professionals for it's sharpening and polishing abilities
440C steel is a high-carbon stainless steel that is often used in the production of cutlery
knife construction to edge maintenance and care
Meaning “Willow Leaf” the Yanagiba is a single bevel knife used for slicing fish
Minamoto no Keitsuki | Gyuto 240mm | SK | Bolster | Rosewood Tsunehisa the Arashiyama #6000 is wellMade from carbon steel these knives are sharp and sturdy with an asymmetrical bevel. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to Chef Knife, and it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyutos generally have thinner blades than a western
