Takahiro Nihei Hyomon White 2 Damascus Yanagiba 270mm w/ Saya, exclusive to K&SThis Takahiro Nihei Hyomon White 2 Damascus Yanagiba 270mm is a single bevel sashimi knife best fit for chefs preparing raw fish and seafood. The 270mm blade length suits both home enthusiasts and professional kitchens requiring precision slicing, featuring a long, slender profile designed specifically for the artful preparation of sushi and sashimi with minimal effort. The blade uses Hitachi White 2 carbon steel with a hardness between 60 and 64 HRC,

Yauji handles every production step including forging

it still requires drying after use to prevent oxidation

Aogami Super steel achieves 62-65 HRC hardness through higher carbon and tungsten content plus vanadium additions

9mm at the tip with a 34mm heel height

Weighing 136g with a 38mm heel height

Senko is another SG2 line from the young talented blacksmith Yu Kurosaki San

This Nakagawa Blue 1 Wide Bevel Kasumi Bunka 180mm is a double-bevel knife best fit for professional chefs and enthusiasts seeking precise vegetable and meat preparation

the King Hyper line combines superior speed

this knife represents Tojiro's factory precision manufacturing approach established in 1953

Aogami #2 steel contains chromium and tungsten additions that improve toughness and edge retention while maintaining ease of sharpening and resistance to chipping

and G10 materials with a tapered rear end and wider midsection for secure grip during precision cutting tasks

The 139mm edge length and slim profile suit intricate tasks such as deveining shrimp or cutting garnishes