Musashinokuni Kogetsu Japanese Carbon All Steel Honyaki Gyuto
Description
Musashinokuni Kogetsu from Goko Hamono is one of the series, and this particular grade utilizes Japanese carbon steel.
Its most notable feature is the "三諦シリーズ (総手造全鋼古法本燒包丁)," meaning "Fully Handmade Top-Quality Japanese Carbon All Steel Honyaki Gyuto."
Additionally, it features the characteristic "本刃付 (蛤刃)" (Hamaguriburedo). The blade is formed in a full tang, with double-sided bolster cladding, creating the most robust Western-style Gyuto.
Combining all these factors, the artisans at Goko Hamono have crafted practical knives known for their exceptional cutting ability, toughness, durability, and high sharpness.
A chef's knife with a blade length of 30 cm or more needs to be thin and long. Therefore, we strongly recommend using knives made of full steel. Full steel chef's knives can achieve excellent flexibility, and the blade edge can be ground to be relatively thin, providing chefs with a tool that feels comfortable to use!
The advantages of knives made of full steel, especially those treated with oil quenching, are even more pronounced. They not only achieve a good balance between flexibility and toughness but also have high sharpness!
Although carbon steel knives may rust, they are the highest quality tools specifically designed for cutting meat and steaks. The fats from the meat create a protective layer on the blade surface, making the knife less prone to rusting!
