Tetsujin Ginsan Kasumi Gyuto 240mm Ebony Handle

Tetsujin Ginsan Kasumi Gyuto 240mm Ebony HandleThe Tetsujin Ginsan Kasumi Gyuto 240mm by Myojin Riki is a stainless clad chef's knife best fit for users seeking high performance cutting geometry with the corrosion resistance of Ginsan steel. This double bevel profile features san mai stainless clad construction and a kasumi surface finish, resulting in a blade that is thin behind the edge yet maintains a sturdy in hand feel during use. The 240mm length suits general purpose kitchen tasks including

offering excellent edge retention and wear resistance within a san-mai stainless clad construction

Stainless Cladding

0 mm Width of Spine at Middle of Blade  1

This 165mm profile features Blue 2 carbon steel with stainless cladding in san-mai construction

The VG10 stainless steel core achieves 59-61 HRC hardness and offers stain resistance alongside edge retention

Blue 1 steel achieves 61-64 HRC and requires regular wiping and drying after use as the reactive carbon core develops a patina over time

This Takeshi Saji SG2 Black Damascus Gyuto 240mm with an ironwood western handle is a double-bevel chef's knife best fit for professional chefs

Do not put in the dishwasher or dish dryer

continuing a tradition established in 1866 that formalised knife production in the Kanto region

The Tanaka R2 Damascus Gyuto 240mm is a double-bevel chef's knife featuring SG2 powdered stainless steel and an ironwood western handle with guard

The FSB line is a new line from Hasagawa

The Takayuki S/S line is probably the very first choice for those of you who is thinking of giving the famous Japanese kitchen knives a try