Chef’s knife 2 and mini bunka K110
Cutting edge length – 210 mm || 180 mm
Handle – Stabilized maple burl
Steel – K110 (carbon)
K110 steel is very hard carbon steel. However, it needs more care and attention due to not being stainless. It shouldn’t be left for a long time in a water and must be cleaned after use. It has great cutting abilities and remains sharp for a very long time. After time it may cover in patina. K110 is one of the best steel types for professional usage.