“Black Gold" 240mm (9.45in) gyuto chef knife. Yipee-kai-aye, You've struck oil with this one! Gold leaf flake fills the wa-style poly resin handle on this strong knife. Black resin runs from the top to the butt of the knife where it stops, dousing the gold leaf flake in black gold, leaving just a small window of unobstructed gold leaf flake to dazzle the eye.
The blade is made from molybdenum vanadium [stainless] steel, which is a mid-grade stainless steel hardened to HRC 57. Nothing fancy, but gets the job done, won’t rust, and easy to sharpen. You won't have to baby this knife. The edge angle is sharpened to 15 degrees and stropped for a razor sharp edge. Full flat grind (tapers from spine to cutting edge).