Tsunehisa Ginsan Nawame Gyuto 240mm

Tsunehisa Ginsan Nawame Gyuto 240mmThe Tsunehisa Ginsan Nawame Gyuto 240mm is a double bevel chefs knife featuring Ginsan stainless steel and a Tsuchime Damascus finish, best fitting first timers and students seeking regional Japanese craftsmanship. Finished by Takayuki Shibata in Fukuyama, this blade sources production from specialist workshops across Japan's knife regions to deliver consistent quality at an accessible price point. The Nawame line introduces a rope pattern texture

comes with a complimentary pin

finished with a migaki surface treatment

ensuring full board contact for clean separation without rocking

The stainless Swedish steel is hardened to 58-60 HRC and features a Migaki surface finish

6mm spine at the heel to 2

I find the Atoma has a better overall performance and is better value for money

Yu Kurosaki produces this Kokusen line in Takefu as the Aogami Super alternative within his portfolio

Forged by Yu Kurosaki in Takefu

The Sakai Takayuki SPG2 Bunka 160mm is a double-bevel general-purpose knife featuring Takefu SG2 powdered steel and a stainless Damascus clad san-mai construction

but the rich natural environment such as water

Hardness: HRC 58-59

Aesthetically