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Honyaki knives are made by highly skilled masters as they are much harder to forge than cladded knives
cuts exceptionally well and the grind is just sublime
same grind and the same core-steel (R2)
The Myojin Riki Cobalt Special Steel Gyuto 240mm is a stainless clad chef's knife best fit for first-timers and professional chefs requiring a general-purpose blade with superior edge retention
Hatsukokoro Hayabusa Aogami Super Sanmai Sujihiki 270mm Black Chacate Koyo Honyaki knives are made by
