Nigara SG2 Tsuchime Matt Migaki K-tip Gyuto 210mm Ebony

Nigara SG2 Tsuchime Matt Migaki K-tip Gyuto 210mm EbonyThis Nigara SG2 Tsuchime Matt Migaki K tip Gyuto 210mm is a double bevel chefs knife with an ebony octagonal handle, best fit for first timers and professional chefs seeking precise tip led cutting with a powder stainless steel edge. The K tip profile pairs a standard gyuto body with an angled kiritsuke style point and flatter edge, optimising the blade for scoring, detailing, push cutting, and long slicing strokes while retaining general purpose

R2 / SG2 Powdered Stainless Core Hardness

this blade utilises coreless construction to combine two high-carbon steels without a soft iron cladding layer

The VG5 series is a line that just gets the job done

The Hatsukokoro Hayabusa VG10 Damascus Tsuchime Sujihiki 270mm is a stainless steel slicer best fit for chefs and students requiring a long blade for protein carving

Best fit for professional chefs and enthusiasts requiring a dedicated left-handed stainless option for traditional vegetable work

The octagonal ebony handle provides a tapered grip that pairs with the thin grind geometry characteristic of Yoshikane’s Sanjo production

The Nigara SG2 Tsuchime Matt Migaki Bunka 180mm is a double-bevel general-purpose knife best fit for first-timers and professional chefs seeking a pointier Santoku profile with powdered stainless steel edge retention

and the double bevel accommodates standard sharpening angles between 15 and 18 degrees typical of Japanese gyuto profiles

95% carbon and 13% chromium

The Sakai Takayuki Japan Kinse line is a special offering from Sakai Takayuki

Use them as a charcuterie knife

the reactive soft iron exterior requires immediate drying and light oiling after use to prevent rust