Tetsujin Ginsan Kasumi K-tip Gyuto 240mm Ebony HandleThe Tetsujin Ginsan Kasumi K tip Gyuto 240mm by Myojin Riki is a double bevel chef's knife featuring Ginsan stainless steel and an octagonal ebony handle, best fit for professional chefs and students seeking precise tip led cutting. This K tip profile pairs the general purpose body of a gyuto with an angled kiritsuke style point and flatter edge geometry. The sharply defined tip suits scoring, detailing, and picking tasks, while the flatter section

2mm at the heel

Weight:58G

Due to the directional nature of this traditional WA handle

As a reactive carbon steel knife without stainless cladding

To adjust the above-mentioned problems

I recommend this handled version 100%

The Sakai Takayuki Kinse White 3 Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and students requiring an authentic entry-level WA hocho for slicing raw fish

this blade represents the top-end SG2 Kurozome Damascus line from Tanaka Kazuyuki Hamono

Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle

One of the most difficult products to get is the Kurouchi line

Nigara homono has continued to preserve this art

and its durability ensures it will last for years