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East Java - a region with a long tradition of blade-making
The Seki Magoroku Imayo Chef's Knife 210mm is the flagship of the Imayo range
Spine thickness at heel: 1
agile enough for fine detail work
the double-bevel geometry makes it more accessible than a traditional single-bevel deba while retaining the thick spine and robust construction the style is known for
Tsunehisa VG1 Stainless M104 Gyuto Knife 180mm - Made in Japan kiritsuke knife East Java - a regionExperience Japanese VG1 Stainless in a Compact, Agile Gyuto The Tsunehisa VG1 M104 Gyuto 180mm is made in Japan from VG1 stainless steel a compact, nimble gyuto for cooks who prefer agility and precision over reach, with a tsuchime hammered finish and pakkawood handle for easy, low maintenance everyday use. The Specs Steel: VG1 stainless stainless clad, San Mai Finish: Tsuchime (hammered) reduces drag and food sticking Blade length: 180mm Double bevel
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