Hatsukokoro x Myojin Shirasagi Ginsan Deba 165mmThe Hatsukokoro x Myojin Shirasagi Ginsan Deba 165mm is a single bevel Japanese fish knife best fit for professional chefs and enthusiasts requiring stainless steel construction for fish butchery. Sharpened by Myojin Riki in Tosa, this blade features Ginsan Silver #3 stainless steel with a kasumi finish and nimai stainless clad construction. The 165mm edge length and thick spine measuring 6. 9mm at the heel provide the necessary weight and strength

culinary students

The VG10 steel is one of the best steels for kitchen knives due to its superior edge retention

including slicing

Constructed with sanmai stainless damascus cladding over a powdered FAXR2 steel core

(NOTE: The noodle cutting blade

0% carbon and 14% chromium

Fujitora SK carbon steel deba

The Hatsukokoro x Myojin Shirasagi Ginsan Yanagiba 300 is a single bevel sashimi knife featuring Ginsan stainless steel

Includes a Nagura for adjusting

The 210mm sujihiki comes with laser engraved Kanji of Tanaka

This construction pairs traditional carbon steel responsiveness with clad durability for general-purpose kitchen preparation

Weighing 194g