Masutani | VG10 Damascus | Kokuryu | Gyuto 180mm | Blue Pakka Yu Kurosaki preventing decomposition to start and

preventing decomposition to start and keeping the fish in better eating condition

Shibamasa knives are manufactured in Seki City

They can hold up to a 350mm blade

The left side of the knife has a hand ground convexity and an almost flat right side

corrosion resistant cutlery steels

Masutani | VG10 Damascus | Kokuryu | Gyuto 180mm | Blue Pakka Yu Kurosaki preventing decomposition to start andMr Masutani is a knifemaker based in Takafu, Echizen City, Fukui Prefecture. He is a 4th generation knife maker with over 30 years experience. He is well known as skilled sharpener and wants to provide great knives at a great price. His knives are light and thin, a great first Japanese knife or gift. Gyuto The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to