Sun Apr 22, 2012 12:32 am
The Kanehiro 210mm gyuto. Magnificent knife! 25º (total) cutting edge and an 11º secondary bevel. Beautiful balance. I scored a leg of lamb straight out of the box and it cut through so the cutting was easily controlled. Like a surgeon’s scalpel. No force or sawing required. Leaves Shun and Global for dead! Try this to discover what a high-end Japanese knife really is.