Knives

In this section I've included knives used in kitchen,
constantly, some of them are official kitchen knives,
some are not. Nevertheless, if I use it for food preparation
as main use, it is here.

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Akifusa - 240mm Gyuto

Blade - 240.00mm(9.45") Thickness - 3.00mm(0.12")
OAL - 355.00mm(13.98")
Steel - SRS-15, 64 HRC

Aritsugu - 300mm Honkasumi Yanagi

Blade - 300.00mm(11.81") Thickness - 4.50mm(0.18")
OAL - 446.00mm(17.56")
Steel - Aogami, 65 HRC

Fallkniven - K2 White Whale

Blade - 177.80mm(7") Thickness - 2.54mm(0.1")
OAL - 317.50mm(12.5")
Steel - VG-10, 59 HRC

Gude - 320mm Bread Knife

Blade - 320.00mm(12.6") Thickness - 4.00mm(0.16")
OAL - 480.00mm(18.9")
Steel - Stainless, 54-56 HRC

J.A. Henckel - Henckel 7

Blade - 177.80mm(7") Thickness - 3.17mm(0.12")
OAL - 304.80mm(12")
Steel - 440C, 54-57 HRC

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