Masashi Shiroshu Ko-Bunka 135mm rprice-150-450 The 210mm Gyuto is a

The 210mm Gyuto is a great larger knife for home cooks

making the back end a little tougher for chopping and the tip finer for delicate work

Kasumi knives are produced by Sumikama Cutlery in Seki

Any questions

and re-attaching or replacing Japanese (wa) handles

Masashi Shiroshu Ko-Bunka 135mm rprice-150-450 The 210mm Gyuto is aAbout Masashi Shiroshu Look at this knife! Its so pretty. Ive always referred to blades this good looking as functional art pieces because theyre still tools meant to be used. The simple, elegant handle perfectly contrasts the stunning blade and keeps the knife lightweight yet confident, exactly how I like my kitchen knives. Masashi san made this knife from a phenomenal steel called SLD, which he can push to the absolute limits of hardness due