Nakagawa Ginsan Wide Bevel Kasumi K-tip Gyuto 210mm Ebony Handle

Nakagawa Ginsan Wide Bevel Kasumi K-tip Gyuto 210mm Ebony HandleThis Nakagawa Ginsan Wide Bevel K tip Gyuto measures 210mm and features a stainless san mai construction with an octagonal ebony handle, best fitting users who require precise tip control in a general purpose chef's knife. Forged by Satoshi Nakagawa in Sakai as part of the Hatsukokoro commission, this double bevel blade pairs the all purpose body of a standard gyuto with a clipped kiritsuke style tip. The flatter edge profile optimises clean push

woodworking tools

and meats while enabling precision tasks like julienning

This double-bevel gyuto features a kurouchi surface finish and measures 215mm in edge length with a 50mm heel height

making the san-mai construction fully reactive and prone to rust if not wiped dry immediately after use

The Tojiro DP3 Gyuto 270mm F-810 is a double-bevel Japanese chef's knife featuring a VG10 stainless steel core and western handle

This 213mm edge length knife features Hitachi Blue 2 carbon steel at 61-63 HRC within a san-mai soft iron clad construction with a kasumi finish

2mm at the heel tapering to 0

White 2 steel at HRC 62-63 offers high sharpness and ease of sharpening but remains reactive at the exposed edge

which hardens to 60-64 HRC and requires immediate wiping and drying after use to prevent corrosion

the knife pairs with an octagonal Black Chacate handle known for its fine texture and durability

The etched damascus surface requires specific maintenance considerations distinct from standard stainless finishes

pairing with the lightweight blade to facilitate deliberate