SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile.
STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that them can be slightly difficult to sharpen.
FINISH: Polished or Migaki
LENGTH: 210 or 240mm
BEST FOR: Top top top quality steel at a very reasonable price.
SAUNDERS SAYS: "A good priced knife for steel of this quality"