Kurosaki Sasame COSP Gyuto 240mm

Kurosaki Sasame COSP Gyuto 240mmThe Kurosaki Sasame COSP Gyuto 240mm is a forged stainless clad chef's knife best fit for professional chefs and enthusiasts requiring thin geometry and high wear resistance. Crafted by Yu Kurosaki in Takefu, this 240mm blade features COSP (Cobalt Special) steel from Takefu Special Steel with a hardness of 60 62 HRC. The san mai stainless clad construction pairs with a Tsuchime hammered finish and double bevel edge geometry designed for general

this blade features a K-tip profile with a flatter geometry and defined tip that enhances slicing capability for raw fish while enabling fine cutting work with the front section

Weighing 75g with a spine measuring 2

SG2 steel achieves 62-64 HRC and provides high wear resistance through uniform carbide distribution inherent to its powdered metallurgy

reflecting the thin geometry characteristic of the Koutetsu line

This traditional profile suits precise slicing tasks where the long

with a total weight of 187g

Weighing 225g with a total length of 303mm

This Shigeki Tanaka SG2 Damascus Nakiri 165mm with ironwood handle is a double-bevel Japanese vegetable knife best fit for enthusiasts and professional chefs requiring precise push cuts

3mm at the tip across a 262mm edge length and 31mm heel height

303 mm  Tip to Heel Length

The Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation

I also want to take time to talk about the handle that comes with the Sakura