Tadokoro Ginsan K-tip Gyuto 240mm #1000/3000 but the same forging techniques

but the same forging techniques such as welding and hammering have been kept alive in the making of kitchen knives since then

The blade geometry provides the thickness and weight necessary for splitting bones and filleting whole fish

the abrasion material stays on and rarely peels off before it is fully used up

2 mm Width of Spine at about 1 cm from tip 2

Tadokoro Ginsan K-tip Gyuto 240mm #1000/3000 but the same forging techniquesMeasurements 240 mm Weight 195 g Tip to Heel Length 227 mm Blade Height at Heel 45 mm Width of Spine Above Heel 3. 6 mm Width of Spine at Middle of Blade 2. 4 mm Width of Spine at about 1 cm from tip 1. 1 mm Steel: Ginsan Core with stainless clad Hardness: HRC 60 61 Handle Design: K&S teak handle with black horn Tadokoro Hamono, headed by Makoto Tadokoro is a workshop based in the Tosa region that has over 20 years of experience. It has a long history