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and easy maintenance compared with traditional carbon steel knives
providing a strong balance between sharpness and durability
After forging
The blade is made from Molybdenum Stainless Steel
Brieto M10 PRO/Molybdenum Vanadium Steel Gyuto with Indentations unagi and easy maintenance compared withBrieto M10 PRO Molybdenum Vanadium Steel Gyuto with Indentations Indentations: The Indentations reduce the surface area of the blade that comes into contract with the food, decreases the food resistance and improves sharpness. Full blade Forming: For easy re grinding, the blade base is wet honed with coarse medium grindstone by skilled craftsmen prior to formation of the primary blade. Sub zero treatment: Special heat treatment with quenching at the
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