Sakai Takayuki INOX Sujihiki 240mm WA Handle

Sakai Takayuki INOX Sujihiki 240mm WA HandleThe Sakai Takayuki Inox Sujihiki 240mm is a double bevel stainless steel slicer best fit for first timers, students, and professional chefs requiring an easy care knife for protein work. Produced by Aoki Hamono in Sakai, this blade features nimai stainless clad construction with a migaki finish and measures 252mm in edge length. The Inox steel is hardened to 57 59 HRC and offers rust resistance suitable for users prioritising low maintenance over

The Kurosaki Senko Ei SG2 K-tip Petty 150mm is a stainless-clad utility knife best fit for professional chefs and enthusiasts requiring precise in-hand peeling

this blade features SG2 powdered steel with a double bevel geometry and a mirror-polished Suminagashi Damascus finish

With a unique Chuka/Cleaver profile and a comfortable brown wooden handle

we finally chose the handle type

The Zanmai Hexagonal WA handle pairs pakka wood with a stainless steel ferrule in a refined hexagonal profile that tapers subtly towards the blade for enhanced balance and control

The Hitachi Yasugi White 2 carbon steel core is soft iron clad in nimai construction with a kasumi surface finish

I got a LOT of emails and PMs about the possibility of carrying the Kurouchi version of the blue 2 Tanaka blades

high tensile strength aero grade aluminum alloy block

Hitachi Yasugi White 2 carbon steel forms the cutting edge within a nimai soft iron clad construction with a kasumi surface finish

FSR20-4123: 41cm * 23cm * 2cm

5mm spine thickness at the heel

The profile measures 48mm at the heel with spine thicknesses of 1