Hatsukokoro x Yoshikane SKD Nashiji Gyuto 210mm Extra Tall, Copper Mesh HandleThis 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. Made by Yoshikane Hamono in Sanjo, the blade features SKD tool steel clad in stainless steel with a nashiji surface finish. The primary bevels utilise a convex grind designed to split food and reduce sticking during preparation tasks. SKD behaves similarly

2mm at the spine

5 ) 110   ( 0

a material treated to enhance stability and showcase intricate natural grain patterns

This line is also perfect for young chefs / students / apprentices with limited budget looking for performance

it provides the substantial mass characteristic of this format while remaining accessible for those new to Japanese kitchen knives

The Hatsukokoro Ryuhyo SG2 Black Damascus Bunka 180mm is a double-bevel general-purpose knife best fit for enthusiasts and professional chefs seeking a pointier Santoku profile with SG2 powdered steel

featuring a convex primary bevel that aids food separation

The san-mai construction wraps the reactive Aogami #2 core in stainless Damascus cladding with a black-etched surface

3 mm Width of Spine at Middle of Blade  2

Blue 2 steel at 61–63 HRC offers high edge retention through hard carbide formation while maintaining ease of sharpening and resistance to chipping

This Takeshi Saji SRS-13 Gyuto 210mm is a double-bevel chef's knife best fit for enthusiasts and professional chefs seeking high edge retention in a stainless clad blade

The blade features san-mai stainless clad construction with an SG2 core hardened to 62-64 HRC