Nakagawa Double Bevel Ginsan Honesuki 150 mm Kasumi Ebony

Nakagawa Double Bevel Ginsan Honesuki 150 mm Kasumi EbonyThis Nakagawa Double Bevel Ginsan Honesuki 150 mm is a stainless clad boning knife best fit for professional chefs and students requiring precise poultry preparation. Forged by Satoshi Nakagawa in Sakai as part of the Hatsukokoro Wide Bevel Migaki line, this blade features a triangular profile with a pointed tip designed for manoeuvring around bones, puncturing tough tissues, and cutting through joints. The stiff, broad construction supports agility

Product No

stainless cladding

Takefu VG10 steel achieves 59-61 HRC hardness and offers stain resistance through 15% chromium content alongside molybdenum and vanadium for wear resistance

this gyuto suits users prioritising budget-friendly performance and ease of care over extended edge retention

Well K&S is all about listening to our customers

Handle Design: Ironwood Western

this 300mm blade features SG2 powdered stainless steel with a mirror polish finish and san-mai stainless clad construction

This san-mai stainless Damascus clad construction features a kasumi surface finish and requires standard stainless care

The 178mm edge length suits general-purpose kitchen tasks including mincing vegetables

hardened to 60-61 HRC within a sanmai stainless damascus clad construction

The Chosera 5000/1000 is considered the best of the best yet Kuromaku doesn’t perform that well in high grits

nail clippers