Tsunehisa Ginsan Migaki K-tip Gyuto 240mm

Tsunehisa Ginsan Migaki K-tip Gyuto 240mmThe Tsunehisa Ginsan Migaki K tip Gyuto 240mm is a double bevel chef's knife best fit for users seeking precise tip work and push cutting performance in a stainless steel blade. Finished by Takayuki Shibata in Fukuyama, this knife features a kiritsuke style angled tip paired with a flatter edge profile optimised for clean slicing strokes and detailed scoring. The 240mm length suits general purpose kitchen tasks where deliberate, tip led precision is

This mirror polished VG10 yanagiba offers the edge retention associated with Takefu Special Steel while remaining easy to sharpen and look after in professional or enthusiast settings where reactive carbon steel care is not preferred

The Kurosaki Gekko VG XEOS Nakiri 165mm is a double-bevel Japanese vegetable knife forged by Yu Kurosaki in Takefu

Suogo Yamatuka and the sharpener is Master

Produced in Fukuyama by Takayuki Shibata under the Iron Clad brand

Weighing 167g

The octagonal ebony handle provides a tapered grip that pairs with the double bevel edge for controlled operation

The latest work by them is the the single bevel line by Myojin Riki Seisakusho

The Nigara Anmon SG2 Damascus Sakimaru Sujihiki 300mm is a stainless-clad slicer best fit for enthusiasts and collectors seeking a long blade with distinctive Tsugaru forging aesthetics

Being a long-time woodworker

this 135mm blade features SG2 powdered steel core with an etched stainless Damascus cladding in san-mai construction

Yauji performs all forging

providing substantial knuckle clearance for chopping vegetables and slicing proteins