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hardened to 62-63 HRC through a special melting method that creates a fine microstructure for improved wear resistance and strength
so I kept it
though the material is relatively hard to sharpen
Improved internal design: The traditional way of jointing the main handle and ferrule is firstly machining an oval dowel on the timber then wrap (punch) the horn ferrule onto the timber
Hatsukokoro Aosagi Blue 2 Kurouchi Gyuto 240mm Black Chacate Cabetsukun hardened to 62-63 HRC throughThe Hatsukokoro Aosagi Blue 2 Kurouchi Gyuto 240mm is a Sakai made carbon steel chef's knife best fit for professional chefs, enthusiasts, and students seeking a workhorse grind at a competitive price. This double bevel gyuto features Aogami #2 core steel clad in soft iron with a kurouchi surface finish, measuring 240mm in blade length and weighing 242g. The reactive san mai construction requires immediate drying and light oiling after use to prevent
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