Imanishi #6000 Polishing Stone Masutani with the highest level of

with the highest level of precision throughout the entire process to guarantee consistency in the blades’ micro structure

This knife has been in storage and does have some rust marks on the tang

It was designed as a stainless steel that has similar sharpening and edge retention to Japanese carbon steels but is also corrosion resistant

The Gyuto is a Japanese version of a western Chef’s Knife

thin bladded knife designed for vegetable cutting

Imanishi #6000 Polishing Stone Masutani with the highest level ofIminashi 6000 polishing stone, made in Kyoto Japan. Very fast cutting, slow wearing and constant scratch pattern. This is a splash and go stone and should not be soaked.