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these type of anti-bacterial boards are used in a lot of professional environment
39mm heel height
His knives have exceptional profile and grind
The san-mai stainless clad construction features an ukiba surface finish and requires no reactive steel maintenance
Tetsujin Ginsan Kasumi Gyuto 210mm Ebony Handle Carbon Steel these type of anti-bacterial boardsThe Tetsujin Ginsan Kasumi Gyuto 210mm by Myojin Riki is a stainless clad chef's knife featuring Ginsan steel and an octagonal ebony handle, best fit for users seeking a double bevel blade with corrosion resistance and traditional cutting geometry. This gyuto profile measures 210mm in length and features san mai stainless clad construction with a kasumi surface finish. The blade is thin behind the edge and carries a double bevel grind suited to
