Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
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Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife
Choyo Blue Steel No.1 Mirrored Finish Gyuto - Japanny - Best Japanese Knife

Choyo Blue Steel No.1 Mirrored Finish Gyuto

CYB321
$659.00 USD
Size


Specifications:
Knife Type: Gyuto
Steel Type: Blue Steel No.1 (Carbon Steel, Rust Prone)
HRC: 61-62
Blade Type: Double edged blade
Blade Length: 210mm,240mm,270mm
Handle Material: Magnolia Handle
Ferrule Material: Water Buffalo Horn

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.

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