Sakai Takayuki Gyuto Japanese Chef Knife 210mm (8.3") Kurouchi Aoniko / Blue Steel #2 with Walnut Handle

Ideal for: Chopping, slicing, disjointing, dicing, and julienning. Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce. Gyuto (Chef's Knife) Blade Material: Kurouchi Aoni (Blue Steel #2) Blade Length: 210mm (8.3")  Edge Type: Double Bevel Handle: Japanese Style, Walnut Weight: 194 gBlade Width: 48 mm Blade Thickness: 5 mmHandle Length: 138 mmHandle Thickness: 25 mm The blade has a stunning custom finish with stately atmosphere. Black finish is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability.  This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately. It is a fascinating knife th