Gyuto 220mm Honyaki 26c3 "Spicy White" with Saya Steak Knife then you really need to

then you really need to add a polishing stone to your collection

Often called a finishing stone these whetstones are the final stage in the sharpening process and while you could stop at the sharpening stone level (#800-#3000) a polishing stone will almost certainly elevate your knives cutting capability to a professional level

The edge profile is very much a classic Japanese Gyuto

Little details like peening

anodised aluminium end cap and bolster

Gyuto 220mm Honyaki 26c3 "Spicy White" with Saya Steak Knife then you really need toFredrik Spre 220mm Honyaki blade forged in 26c3 "Spicy White" steel. If youre not familiar with the steel, 26c3 is very similar to the Japanese white or shirogami steel, which is known for its purity. 26c3 has additional chromium alloy, which gives it slightly better corrosion resistance. Its a very nice quality steel and perfect for forging Honyaki blades. This blade is hard! 66HRC at the edge and its an absolute razor. The profile is a classic Gyuto