Hitohira Futana Kiritsuke (Gyuto Hybird) Kuro, Tsuchime, 210mm Gyuto (Chefs Knife) Steel: Yasuki Blue (Aogami) Super

Steel: Yasuki Blue (Aogami) Super

Some knives come with certain “imperfections

I don’t know a single kitchen that doesn’t have one

In my experience the only drawback of silver 3 steel is that it doesn't hold its edge quite as long as a blue or white steel (given good heat treatment)

The best part about S3 steel is that is basically a stainless version of Shirogami (white) Steel

Hitohira Futana Kiritsuke (Gyuto Hybird) Kuro, Tsuchime, 210mm Gyuto (Chefs Knife) Steel: Yasuki Blue (Aogami) SuperHitohira Futana Kiritsuke (Gyuto Hybird) Kuro, Tsuchime, 210mm: A lot of knives that have a Kuro (black) finish are often soft iron clad. They have no corrosion resistance and may rust easily if mistreated. This knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds. A High carbon cutting edge and some corrosion resistance on the outside. A Super blue steel core will make quick work of prep jobs and hold