Hatsukokoro x Myojin Shirasagi Ginsan Kamagata Usuba 210mm

Hatsukokoro x Myojin Shirasagi Ginsan Kamagata Usuba 210mmThe Hatsukokoro x Myojin Shirasagi Ginsan Kamagata Usuba 210mm is a single bevel vegetable knife best fit for professional chefs and enthusiasts requiring stainless steel construction for katsuramuki and decorative cutting. Sharpened by Naohito Myojin at Myojin Riki Seisakusho in Tosa, this blade features a kasumi finish and nimai stainless clad construction using Hitachi Ginsan Silver #3 steel. The Kamagata profile distinguishes itself with a curved

千早ぶる神 (chihayaburu kami) — “the mighty gods

Spine thickness is 2

best fit for professional chefs and students seeking a completely stainless package with wide-bevel geometry

The stainless cladding ensures corrosion resistance while the double bevel suits general-purpose kitchen work

com/journal/making-of-binchotan-charcoal

The blade measures 170mm with a 50mm heel height and tapers from 3

The 240mm profile suits general purpose kitchen tasks including mincing

simple yet elegant

and mess-free peeling

and vanadium for wear resistance and sharpening response

utilising Swedish steel alongside their signature White #2 carbon steel to serve demanding kitchen environments where consistent performance is required

The 270mm length suits both home use and professional kitchens where longer blades are frequently selected for slicing tasks