Masuda Yoshihide Blue 1 Damascus Gyuto 220mm

Masuda Yoshihide Blue 1 Damascus Gyuto 220mmThe Masuda Yoshihide Blue 1 Damascus Gyuto 220mm is a double bevel chef's knife best fit for enthusiasts and collectors seeking reactive carbon steel with unique Sanjo kiridashi forging heritage. Produced by Masuda Kiridashi Factory in Sanjo, this blade features Aogami #1 core steel clad in soft iron Damascus with a nashiji surface finish. The san mai construction lacks stainless cladding, meaning the reactive carbon steel requires immediate drying

6mm at the tip for precise control

The Kurosaki Gekko VG XEOS Nakiri 165mm is a double-bevel Japanese vegetable knife forged by Yu Kurosaki in Takefu

this double-bevel blade features an SG2 powdered steel core with a hardness of 62-64 HRC and measures 150mm in length

and scooping prepared ingredients from board to pan

achieving 63-66 HRC

The Tetsujin Tanryusen Blue 2 Sujihiki 240mm is a double-bevel slicer by Myojin Riki

While SG2 delivers extended sharpness

3mm at the heel and tapering to 0

6mm at the heel

with Shinko being the K&S house brand

The Nigara Ginsan Kurozome Damascus K-tip Gyuto 240mm is a double-bevel chef's knife featuring a Ginsan stainless steel core and san-mai stainless damascus clad construction

this 165mm blade features Hitachi Blue 2 carbon steel with a kasumi finish and soft iron san-mai cladding