240mm Ittetsu Kiritsuke Gyuto Yo Handle

Etsu Knives of Fukui commissioned this OEM line of knives from a highly esteemed factory in Niigata.

Location: Sanjo, Niigata prefecture, Japan.

Line: ISN

Construction: San mai

Edge Steel: Aogami (Blue Paper Steel) (HRC ~64)

Cladding: Stainless Steel

Finish: Nishiji

Edge Grind: 50/50 (Double Bevel)

Handle:  Contoured Walnut wood with a stainless bolster.

Weight: ~226g

Blade Length: 240mm

Overall Length: ~381mm

Thickness at Heel: ~4.7mm

Blade Height: ~52mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.