Honesuki Hybrid Tumo

While the profile of this blade is much like a honesuki this is more like a hybrid of a petty knife with all the advantages.

One of my biggest pet peeves when using a petty knife is the lack of heel height which causes my knuckles always to hit the cutting board when fabricating food. This has been solved by raising the heel so it never happens for the user.

The bevels are true convex, meant to be used for anything universally and is definitely the underdog of the kitchen arsenal.

- Steel Type: TigerMai Ripple 80 CRV2 Core, Cryogenically Treated
- Blade Dimensions: 6” long x 2” wide
- Grind Type: Convex and Compound
- Handle :Stabilized Grey Beech Wood and Copper

High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.