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dressing and cutting smaller proteins
powdered R2 steel used in the blade construction is very thin which lends itself to taking a very sharp edge and is hard enough to handle daily use without needing to worry about its strength
A proportionately heavier knife than the smaller knives in the range
An absolute delight to cut with and an eye catching red pakka wood Western handle combine to make a light and nimble knife that's going to make light work of a lot of food prep
A truly spectacular nakiri with one of the sharpest and hardest out of the box edges we've ever tested
Fujiwara Denka Gyuto 210mm Handle:Ebony dressing and cutting smaller proteinsA perfect all rounder and a well balanced and finished knife with a finish and edge retention that will serve you for years. Fujiwara San combines the incredible edge taking capabilities of his own choice of Super Blue steel Chigusa kou with a layer of stainless steel to create a knife that is truly a privilege to own.
US$ 240.00
US$ 29.95
US$ 19.00
