210mm TOJIRO Color Series MV Gyuto Black Yo Handle

Handle is antibacterial treated elastomer, which is non-slip and easy to grip, very hygienic and durable.

Blade made from Molybdenum Vanadium steel which is very durable and often used to make surgical knives.

Location: Niigata,Japan

Line: DP / Classic

Construction: Composite

Edge Steel: Molybdenum Vanadium

Cladding: N/A

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Elastomer

Weight: 145g

Blade Length: 210mm

Overall Length: 345mm

Thickness at Heel: ~2.4mm

Blade Height: 25.5mm

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.

The best sharpening tools for Japanese knives are leather strops and fine whetstones