Tsunehisa Ginsan Deba 150mm

Tsunehisa Ginsan Deba 150mmThe Tsunehisa Ginsan Deba 150mm is a single bevel Japanese fish knife best fit for first timers and students requiring a stainless steel blade for butchering fish. Finished by Takayuki Shibata in Fukuyama, this knife features Ginsan Silver #3 steel with a nashiji surface finish and sanmai stainless clad construction. The 150mm profile provides the necessary weight and thickness for splitting bones and filleting, measuring 7. 3mm at the spine heel and

Sakai Takayuki GinRyu (銀龍) - Swedish Steel Honyaki Kritsuke Yanagiba with exotic Corian Handle

This carbon steel core offers ease of sharpening and resistance to chipping during bone contact

The blade features a kurouchi and tsuchime hammered finish

and finished entirely by hand within Mazaki's one-man operation

ZDP-189 is a powdered metallurgy stainless steel from Hitachi Special Steel containing 3

The Hatsukokoro Ginrei Ginsan Gyuto 210mm is a stainless clad chef's knife best fit for first-timers

While his workshop Myojin Riki Seisakusho is probably not as famous as the established brands from Sakai and Echizen

An octagonal ebony handle provides a traditional Japanese grip that pairs with the slim slicer profile for controlled draw-cutting motion during extended prep sessions involving terrines

The Yoshimi Kato Forged Ginsan Tsuchime Gyuto 210mm is a stainless clad chef's knife best fit for professional chefs and enthusiasts seeking a thin

361 mm  Tip to Heel Length

The additional screws are added to release the internal pressure of the timber

175 mm Weight 145 g Total Length 320 mm Tip to Heel Length 173 mm Blade Height at Heel 46 mm Width of Spine Above Heel 2