A Japanese chef's knife, or gyuto, keeps its sharpness well, is lighter than European knives and has a thin blade, generally with a 15-degree sharpening angle. The gyuto is a basic helper in the kitchen for all cutting, chopping and slicing tasks. It is suitable for processing meat, fish, vegetables and fruits.
In short, the Hon-Warikomi technique means that the blade of the knife consists of three layers. The middle layer of the blade is formed by a core of harder steel (Takefu Shiro-2), whose indicator is HRC 62-63. The outer layers are softer stainless steel (SUS410).

Hon Warikomi 500 knives have a "half tang" construction and a western-style rosewood dark brown wooden handle. The blade is attached to the handle with 2 rivets.

Kanetsune hon-warikomi knives are perfect in their simplicity and functional helpers in every kitchen, offering long-lasting quality.