Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef&rsquo;s Knife (10.5'' (270mm) & No Saya) The Gyuto knife is the most versatile and essential of all chef knives used to chop, slice, and dice fresh produce like meat, fish, and vegetables. Super Blue High Carbon Steel core (HRC 64-65) for its exceptional sharpness, high edge retention, and ease of sharpening. Sandwiched between two softer layers of steel to add to its durability and ease of maintenance. Complimented with a handcrafted Japanese style Shitan Rosewood handle that allows for an overall lightweight construction. (5.9 oz) Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan