Gyuto Okami IV
$1,399.00
The Okami IV underwent a clayless water quench to maximize the mono steels full hardness throughout the blade.
High Carbon steel, still to this day is the leading preferred steel for chefs for its ease of sharpening and edge retention.
Thin behind the edge, with a deep convex bevel helps with cutting more smoothly and naturally aiding in food release. This would be classified as a workhorse grind and a daily driver for all types of prep.
Deep Black etched that protects it from further patina.
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.
Steel Type : W2 Water Quenched Honyaki
Edge Length : 8" Convex Ground
Handle Material: Mocha River and Copper