Rare Uruguay Steak vs. Japanese knife vs. Italian steak knife

Rare Uruguay Steak vs. Japanese knife vs. Italian steak knife very beswt and hot and amazing reciepe this video ask that how to coock the beaf 830g Ribeye Steak from Uruguay, first seared on high heat, then brought up to 52°C / 125°F internal temperature. As finish seared with butter and rosemary. A Japanese petty knife runs against an Italian steak knife.