Gyuto 250mm 1.2562 Kasumi San Mai "The Beast" Steak Knife cutting edge

cutting edge

but tapered spine and a needle like K-tip make for a versatile blade that I would consider a nimble workhorse

a rock-solid core of 1

it’s a very decent piece of Wootz

Gyuto 250mm 1.2562 Kasumi San Mai "The Beast" Steak Knife cutting edgeThis is an absolute beast of a blade, 250mm by 65mm. Workhorse, workhorse, workhorse! At the centre, a rock solid core of 1. 2562 carbon steel hardened to 64HRC. A beautiful steel with great edge retention, sharpen ability, and a stunningly sharp and bighting edge. The photos dont really do it justice, Tomislav gives his knives one of the most comfortable and elegantly facetted handles around and although it may not look like it, the stepped integral