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reducing surface contact and friction when portioning meats or cutting terrines
Masamoto and Sukenari
and enthusiasts seeking a stainless clad blade with distinctive geometry
and processing meat
With a 47mm heel height and balanced weight distribution
Hatsukokoro Ginga ATS34 Damascus Gyuto 210mm Matt Migaki reducing surface contact and frictionThe Hatsukokoro Ginga ATS34 Damascus Gyuto 210mm is a stainless clad chef's knife forged by Yoshihiro Yauji that best fits professional chefs and enthusiasts seeking a nimble blade with artistic mirror polish detailing. This 210mm gyuto features an ATS34 stainless steel core manufactured by Hitachi Special Steel, hardened to 60 61 HRC within a sanmai stainless damascus clad construction. The double bevel profile measures 3. 2mm at the heel, tapering
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