Masakage Koishi AS Petty 120mm, Aogami Super Kurouchi Tsuchime K&S Hearted-shaped Ironwood Handle

Masakage Koishi AS Petty 120mm, Aogami Super Kurouchi Tsuchime K&S Hearted-shaped Ironwood HandleThe Masakage Koishi AS Petty 120mm is a double bevel utility and paring knife featuring Aogami Super carbon steel, best fit for professional chefs and enthusiasts performing precision tasks. Forged by Yoshimi Kato within the Masakage collaborative brand established by master sharpener Takayuki Shibata, this blade represents Echizen craftsmanship from Takefu Knife Village. The 120mm profile suits in hand peeling, trimming, deveining shrimp, and cutting

The 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

While the stainless clad exterior aids maintenance

it is a collaboration between two friends and colleagues: Toru Tamura and Naohito Myojin of Myojin Riki

achieving 61-63 HRC hardness through added chromium and tungsten that improve toughness and create hard carbide molecules for enhanced edge retention while maintaining ease of sharpening and resistance to chipping

The Hatsukokoro x Myojin Shirasagi White 2 Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation

this knife represents a collaborative manufacturing approach that delivers consistent fit and finish for non-professional users

this knife suits users requiring a dedicated tool for thin carving of proteins and slicing terrines where reduced surface contact minimises friction during long draw cuts

As a semi-stainless knife

it requires drying after use to prevent oxidation despite the stainless cladding

SG2 steel achieves high durability and fine sharpness

The Masamoto Sohonten SW Gyuto 210mm is a double-bevel chef's knife featuring Swedish steel

FSR20-6030: 60cm * 30cm * 2cm