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with traditional Japanese octagonal handles in rosewood
The san-mai construction is thin behind the edge
The thin geometry behind the edge supports precise cutting performance for users who maintain reactive carbon blades
the abrasion material stays on and rarely peels off before it is fully used up
Nakagawa Blue 1 Wide Bevel Kasumi Gyuto 240mm Ebony Handle Knife Roll with traditional Japanese octagonal handlesThis Nakagawa Blue 1 Wide Bevel Kasumi Gyuto 240mm is a double bevel chef's knife best fit for professional chefs and enthusiasts requiring a reactive carbon steel blade with an ebony handle. Forged in Sakai by Satoshi Nakagawa, this knife features Aogami #1 steel at HRC 63 64 within a san mai soft iron clad construction finished in kasumi. The wide bevel geometry pairs with a 240mm edge length to suit general purpose kitchen tasks including mincing,
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