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The Masamoto Sohonten SW Gyuto 210mm is a double-bevel chef's knife featuring Swedish steel
facilitating straight vertical cuts that maintain full board contact for clean separation of vegetables without rocking
The magnification of the lens is 2X
VG1 stainless core with stainless cladding HRC 58-59
crosss-section geometry
Kurosaki Senko Ei SG2 K-tip Sujihiki 240mm Ebony Titanium The Masamoto Sohonten SW GyutoThe Kurosaki Senko Ei SG2 K tip Sujihiki 240mm is a stainless clad slicer best fit for professional chefs and enthusiasts requiring long edge retention for protein carving. Crafted by Yu Kurosaki in Takefu, this double bevel knife features a 246mm edge length and weighs 161g. The blade uses SG2 powdered stainless steel with a hardness of 62 64 HRC, providing wear resistance and durability during extended use. This san mai stainless clad construction
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