Yoshihiro Blue Steel Gyuto Chefs Knife with Stainless Steel Cladding 9.5 IN Rosewood Handle with Lacquered Nuri Saya Cover The gyuto features a curved blade that smoothly rocks back and forth with an extended tip for quick chopping. The outstanding hardness of Blue Steel (HRC 63-64) makes possible for an extremely thin and sharp cutting edge that can effortlessly cut through foods. The sharpness lasts longer and is more consistent over a period of time compared to stainless steel knives. The stainless steel cladding significantly increases the blade's durability to withstand staining The traditional Japanese rosewood handle allows the knife to be light and well balanced