Description
SK Steel / Nihonkou monocarbonate—a powerful workhorse with excellent geometry for demanding food service work. With use, it develops a dark gray patina that protects the blade. The Western handle is made of dark exotic wood, full-tang, and features three brass rivets.
Technical characteristics
| Mark | Tokyo Masahisa (正久作) |
|---|---|
| Type | Gyuto (chef's knife) |
| Origin | Tokyo, Japan (Tsukiji / Nihonbashi) |
| Steel | Carbon Monostal (SK Steel / Nihonkou) |
| Blade length | 27 cm |
| Handle | Western (Yo), full-tang, dark exotic wood, 3 brass rivets |
| Condition | Vintage, sharpened |
