- Type: Gyuto
- Finish: Black Hammered Finish
- Blade Length: 240 mm (9.4 in)
- Construction: Stainless Clad
- Core Edge Steel: Aogami Super
- Spine Thickness: 1.8mm/at heel
- Construction: Aogami Super (Blue Carbon Steel) with Stainless Steel Cladding
- Core Edge Steel: Aogami (Blue) Super
- HRC (Rockwell Hardness): 64
- Handle: Walnut Octagonal type
- Bevel: Double-Bevel
- Place of Origin: Tosa Japan
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Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.