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The blade is thin behind the edge (0
but tapered spine and a needle like K-tip make for a versatile blade that I would consider a nimble workhorse
The “S” grind works improve food release
it’s a very decent piece of Wootz
high quality option
Gyuto 250mm 1.2562 Kasumi San Mai "The Beast" Steak Knife The blade is thin behindThis is an absolute beast of a blade, 250mm by 65mm. Workhorse, workhorse, workhorse! At the centre, a rock solid core of 1. 2562 carbon steel hardened to 64HRC. A beautiful steel with great edge retention, sharpen ability, and a stunningly sharp and bighting edge. The photos dont really do it justice, Tomislav gives his knives one of the most comfortable and elegantly facetted handles around and although it may not look like it, the stepped integral
US$ 45.00
US$ 162.00
US$ 122.00
