White 2 carbon steel blade with carbon cladding delivers superior sharpness and edge retention for precise cutting
Slightly concave V-bevel edge allows for both left and right handed use, enhancing versatility
Easy to resharpen, reducing maintenance time and ensuring consistent performance
Hand-forged and sharpened by master artisans for exceptional durability and finish
Japanese lacquer handle with textured grip provides comfort and a secure hold
Summarized by Shop
Kagekiyo White Carbon Steel 210 Gyuto
In the argument of carbon versus stainless steel this blade speaks strongly for the "need" of at least one carbon steel knife in the drawer. An all-rounder chef knife with a slightly concave V bevel suitable for left or right handed use. This ryoba knife is surprisingly easy to resharpen.
Kagekiyo Shi