Japanese kitchen knife, Long Gyuto 360 mm, Yoshimura 東京 善? 村 最 上 MEIHO.
Made in Japan around 1970-1980. The knife was completely cleaned and sharpened. It has small scars and scratches, but it is not problematic or on the blade. Hand forged by the Honeyaki method from a solid piece of high carbon steel, with minimal impurities, making the knife as hard as possible.
Large universal kitchen knife. It was designed for cutting big fish. Of course, cutting of bones and tendons is not recommended. A great gift for a collector or a professional connoisseur!
The handle is made of solid rosewood (Rose Wood). Installation - Full Tang waybill. The shape of the handle is made in classical European style.