Tamahagane San Sujihiki 240mm SNH-1113H

Tamahagane San Sujihiki 240mm SNH-1113HSan The San line perfectly combines elegance with utility. 3 Layer (sanmai) construction, with VG5 core heat treated to a perfect hardness of HRC 61, giving the knife a very strong edge retention. The bevel is hand sharpened and polished by hand, giving the edge an unmatched sharpness. The outer layers are comprised of soft stainless steel that was given a beautiful hammered matte finish. Combined with a stabilized wood handle, integrated bolster, the

Steel: High carbon stainless inox steel

This Hatsukokoro x Yoshikane SKD Nashiji Gyuto 210mm Extra Tall is a double-bevel chef's knife best fit for users seeking high-performance cutting geometry with semi-stainless steel characteristics

Produced by Sukenari in Toyama

2mm spine thickness at the heel

The steel contains approximately 1% carbon and 5% chromium

SG2/R2 is a powdered tool steel manufactured by Takefu Special Steel that achieves 62-64 HRC

The double bevel profile measures 255mm in edge length with a 40mm heel height and spine thickness of 2

The Sakai Takayuki Kurokage VG10 Santoku 170mm is a double-bevel general-purpose knife best fit for home cooks seeking a compact everyday blade for slicing

An octagonal ebony handle with black buffalo horn ferrule pairs with the blade to suit traditional Japanese sashimi slicing techniques

Yoshida Klin is famous for its heavy emphasize of yellow and green on floral themes

This gyuto combines functional performance with distinct visual character from one of Echizen's established forging workshops

achieving 62-65 HRC to facilitate sharpening to a fine edge while requiring prompt wiping and drying after use due to its reactive nature