Tetsujin Tanryusen Blue 2 River Flow Gyuto 180mm Ebony Knife Making Steel which makes the White 3

which makes the White 3 Honyaki an excellent practical daily cutter

Hardness(HRC): 62-64

Not to mention there are lots of them just don't cut

and the clipper that I bought was so sharp and lasts forever

this knife suits users requiring a dedicated single-bevel tool for traditional Japanese vegetable cutting techniques

Tetsujin Tanryusen Blue 2 River Flow Gyuto 180mm Ebony Knife Making Steel which makes the White 3The Tetsujin Tanryusen Blue 2 River Flow Gyuto 180mm by Myojin Riki is a double bevel chef's knife best fit for enthusiasts and collectors seeking reactive carbon steel with distinctive hand forged cladding. Crafted in Tosa, this 180mm gyuto features an etched tanryusen finish on soft iron san mai construction that displays visible forging clouds. The blade core is Hitachi Blue 2 carbon steel, which requires immediate drying and light oiling after use