【Peace of Mind Guarantee】 In the unlikely event of any defects not mentioned in the description, we guarantee returns and refunds. Please refer to the "Returns/Refunds" section in my profile for details. 【About the Product】 Although I've used it much less in recent years, this item has probably been in use for over 30 years. As you can see in the images, it's characterized by its excellent rust resistance. Also, it has high toughness, and even when sharpened very finely, it's less prone to chipping, making it easy to use, and I like it. Being a Kiya knife, I can feel that it uses high-quality stainless steel. 【Condition】 It's a gyuto knife, but I've used it with the feel of a yanagiba knife. Therefore, I've sharpened the blade like a single-edged knife (image ④ left), and it's sharpened very sharply, providing excellent sharpness. 【Suitable Foods】 Sashimi of fish, soft ingredients like meat. * Because it is sharpened at a very acute angle, it reduces the likelihood of drips. 【Unsuitable Foods】 Hard ingredients like daikon radish and pumpkin. * It's possible to cut through daikon radish without drips, but it requires a bit of skill. Also, when cutting these types of ingredients, the blade will stop midway, and it won't cut through smoothly. 【Blade Type】 Gyuto knife 【Blade Length/Total Length】 ・Current blade length is approximately 190mm. ・Approximately 315mm 【Weight】 143g 【Materials】 ● Blade: Stainless steel ● Handle: Wooden 【Sharpening】 Sharpened to a single-edged (right-handed) specification. I use whetstones up to 8000 grit. 【Notes】 Please be careful, as it's likely to chip if used forcefully on hard cutting boards made of plastic or for ingredients as hard as pumpkin. 【Packaging and Shipping】 It will be placed in a sheath made of newspaper, securely protected with cushioning material, and shipped via Nekopos.