Kikuichi - Gyuto 210mm
It is made out of AUS10 Molybdenum stainless steel. After the metal is heated up to around 2000 degrees, it then goes to below 30 degrees using liquid nitrogen. This method makes the blade strong and durable - able to reach 60 HRC. Dimples on each side of the ice-hardened blade, to help keep some foods from sticking to the blade, are put there by hand, not machine, therefore every single knife is unique. The hardness and durability of the blade will amaze you. IHGM series knives are light and perfectly balanced.
We Also Recommend