Nakagawa Blue 1 Wide Bevel Kasumi Gyuto 240mm Ebony HandleThis Nakagawa Blue 1 Wide Bevel Kasumi Gyuto 240mm is a double bevel chef's knife best fit for professional chefs and enthusiasts requiring a reactive carbon steel blade with an ebony handle. Forged in Sakai by Satoshi Nakagawa, this knife features Aogami #1 steel at HRC 63 64 within a san mai soft iron clad construction finished in kasumi. The wide bevel geometry pairs with a 240mm edge length to suit general purpose kitchen tasks including mincing,

Made by Myojin Riki in Tosa

this santoku suits slicing

Hardened to HRC 60-61

this santoku delivers laser grind characteristics at an accessible level for those developing their sharpening skills with high-carbon steel

Made by Go Yoshizawa in Aomori

This stainless clad construction requires standard care and suits users prioritising easy maintenance alongside the functional precision of the reverse tanto tip

VG10 stainless steel from Takefu Special Steel forms the core

and even in some cases Japanese chefs knives

a lot of padding must be added

The Tsunehisa AUS10 Damascus Gyuto 240 mm is a stainless clad chef's knife best fit for first-timers and students transitioning from western cutlery

Edge Length: 305mm

Cerax 5050 has the same abrasive as Rika