Yoshikane Hamono White #2 Kurouchi 150mm petty Jan Bandura Tenderizing meat helps elevate otherwise

Tenderizing meat helps elevate otherwise tougher cuts to a higher culinary standard

Be careful not to break all the way through the meat

This creates a much sharper point capable of more fine tip work then its brother the santoku

A well rounded and smoothed choil and spine make it very comfortable in hand and its thinness behind the edge make it cut like a dream

This is a single bevel Gyuto which is rarely seen but benefits from being ultra thin behind the edge and taking a razor sharp edge when sharpened

Yoshikane Hamono White #2 Kurouchi 150mm petty Jan Bandura Tenderizing meat helps elevate otherwiseThe Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. Total Knife Length: 280mm Blade Length Tip to Heel: 150mm Blade Height: 30. 9mm Blade Width at spine: 1. 1mm distal taper to 2. 6mm Total Weight: 82 grams 2. 89 ounces Steel Type: White #2 w Stainless Cladding Rockwell Hardness: 62 63 Handle Materials: Japanese Pagoda Wood The new kurouchi line from