Sakai Takayuki INOX Stainless Gyuto 210mm with Western Handle

Sakai Takayuki INOX Stainless Gyuto 210mm with Western HandleThe Sakai Takayuki INOX Stainless Gyuto 210mm with Western Handle is a double bevel Japanese chef's knife best fit for users seeking a stainless steel general purpose blade with moderate hardness. This 210mm gyuto features Inox stainless steel hardened to 5759 HRC, offering rust resistance and easier sharpening characteristics suited to daily kitchen tasks including mincing, slicing, and chopping vegetables or meat. The blade measures 213mm in edge

This Hatsukokoro x Yoshikane SKD Nashiji Gyuto 210mm Extra Tall is a double-bevel chef's knife best fit for users seeking high-performance cutting geometry with semi-stainless steel characteristics

VG1 stainless core with stainless cladding HRC 58-59

supported by a D-shaped ho wood handle with a black buffalo horn ferrule designed specifically for right-handed operation

A two-way type that is perfect for rough cutting for mountain-shaped etching and for finishing with groove-shaped etching

Milled from solid 6061-T6 age hardened

made in Japan using high grade stainless steel and have an plastic handle

Japan produces 1800 tons of Binchotan annually

Stropping with leather is a popular way to remove the burr

Yoshikazu Ikeda

This Yoshikazu Ikeda Blue #1 Mizu-Honyaki K-tip Yanagiba is a 300mm single-bevel sashimi knife best fit for professionals preparing raw fish and seafood

and employing water quenching techniques

0mm at the spine above the heel