Shibamasa VG5 Santoku 170mm

Shibamasa VG5 Santoku 170mmThe Shibamasa VG5 Santoku 170mm is a double bevel general purpose knife best fit for first timers and students seeking an entry level Japanese blade. This 170mm santoku features VG5 stainless steel from Takefu Special Steel with a hardness of 58 59 HRC, offering a balance of abrasion resistance and corrosion resistance through refined carbides and elevated chromium content. The san mai stainless clad construction displays a kasumi surface finish and

and chopping tasks in professional or home kitchens where reactive high-carbon steel performance is desired

SG2/R2 is a powdered tool steel manufactured by Takefu Special Steel that achieves 62-64 HRC

Features of special high-temperature thermal-treated steel plate When an steel surface is strengthened with special high-temperature thermal treatment

This 240mm gyuto features a VG10 core clad in stainless san-mai construction with a migaki surface finish

The 240mm length provides balanced cutting agility for thin carving of proteins

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2mm at the heel and mid-point

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The maker is recognised for consistent quality in professional applications

and there are a lot of highly regarded brands amongst them (we probably all know the Suisin Densho line is one of many)

requiring immediate wiping and drying after use to prevent corrosion

The Nigara Anmon SG2 Damascus Gyuto 210mm is a stainless-clad Japanese chef's knife best fit for professional chefs and collectors seeking distinctive Tsugaru forging aesthetics paired with high-wear-resistance powdered steel