Sakai Takayuki INOX Stainless Usuba 180mmThe Sakai Takayuki INOX Stainless Usuba 180mm is a single bevel vegetable knife best fit for first timers, students, and professional chefs requiring a stainless steel option for traditional Japanese cutting techniques. This 180mm blade features a straight edge profile designed specifically for katsuramuki, enabling users to slice vegetables like cucumbers and radishes into thin continuous sheets with precision. The Inox stainless steel construction

placing it on the heavier side for this profile

A solid single bevel offering from Hatsukokoro OEMed by Sukenari

This knife features an SG2 powdered steel core with san-mai stainless damascus construction

Height @ heel

I recommend this handled version 100%

Forged entirely by hand in Sanjo by Naoki Mazaki

The Hatsukokoro Hikari SLD Gyuto 210mm is a double-bevel chef’s knife featuring Hitachi SLD steel and a Black Chacate handle

Aogami Super steel achieves 62-65 HRC hardness and contains added chromium for rust resistance alongside vanadium for toughness

the white steel is the most pure form of steel allowing extreme sharpness yet very easy to sharpen

The Minamo line is forged with the SG2 powdered steel that is very fine

resulting in a knife that requires immediate wiping and drying after use to prevent corrosion on the exposed carbon edge

this blade features a nimai stainless clad construction with a mirror polish surface finish