Gyuto 180 mm (7.1 in) White#2 Stainless Clad SK An ultra-premium stainless steel from

An ultra-premium stainless steel from Hitachi Metals

They are ideal for peeling fruits and vegetables

Core Edge Steel: Japanese Steel (SK) High Carbon

Finish: Kasumi

and apply water on surface during sharpening when needed

Gyuto 180 mm (7.1 in) White#2 Stainless Clad SK An ultra-premium stainless steel fromType: Gyuto Finish: Hammered Blade Length: 180 mm (7. 1 in) Construction: Awase Core Edge Steel: White#2 Stainless Clad HRC (Rockwell Hardness): 58 60 Handle: Walnut Octagonal Bevel: Double Bevel Place of Origin: Tosa Originally a Western meat knife, its also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double bevel blade is a fine choice