8.2" Bowie Chef® Custom " Italian Stallion" Santoku 2” AEBL Stainless Steel ScotchBrite

2” AEBL Stainless Steel ScotchBrite Satin Finished Blade + Black Paper Micarta + Stabilized Birch Wood + White & Black G10 Liners

the Gyuto is perfect for use on a variety of proteins because of this thinner and sharper edge

It also features a full distal taper and flat ground blade with a convex edge for outstanding performance and food release

the Kiritsuke is perfect for use on a variety of proteins because of this thinner and sharper edge

allowing for a slight rocking motion if desired

8.2" Bowie Chef® Custom " Italian Stallion" Santoku 2” AEBL Stainless Steel ScotchBriteCustom 8. 2 AEBL Stainless Steel Satin Finished Blade + Ivory Snake Skin Juma + Layered Carbon Fiber + Black Paper Micarta + Red, White & Green G10 Liners America's first culinary blade shape is born! Where is the American blade shape? The United States has a rich, deep culinary history, but no domestic chef's knife to call its own, until now. I designed the Bowie Chef to pay homage to an original American shape that is steeped with almost 200 years