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シャルキュトリー教本 フランスの食文化が生んだ肉加工品の調理技法
Width of Spine above Heel: 9
Blade Height at Heel: 36mm
Weight: 643g
it feels like a more refined version of the Takashima awasedo (which I still enjoy a lot)
Zuiun 210mm SG2 Kiritsuke Wa-Gyuto matsu damascus シャルキュトリー教本 フランスの食文化が生んだ肉加工品の調理技法Product Description Detailed Specs Measurements The Zuiun series by Seki Kanetsugu has the powdered stainless steel SG2 at its core, with soft stainless damascus cladding. These are relatively easy to sharpen and take great edges while having an emphasis on edge retention. The Zuiun has nice convexity throughout the blade and will be nice for food release, but are still thin at the edge. The handles are a 7 sided laminated brown pakkawood handle with
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