Yoshikane White 2 KU Nashiji K-tip Gyuto 210mm Carbon Fiber Handle

Yoshikane White 2 KU Nashiji K-tip Gyuto 210mm Carbon Fiber HandleThis Yoshikane Hamono K tip Gyuto measures 210mm and features a Hitachi White 2 carbon steel core with stainless cladding, best fitting professional chefs and enthusiasts who require precise tip control. The double bevel kiritsuke gyuto profile pairs a standard gyuto body with an angled K tip point and flatter edge geometry. This shape facilitates deliberate push cutting and long slicing strokes while the defined tip excels at scoring, detailing, and

As a managerial member of Takefu Knife Village

This 150mm petty measures 30mm in heel height with spine thickness tapering from 2

SRS-13 offers corrosion resistance and edge retention through its uniform grain structure and high chromium content

9mm above the heel

The D-shaped WA handle is crafted from Ho wood with a black buffalo horn ferrule

and G10 materials with a tapered rear end and wider midsection for grip control

This Sakai Takayuki 270mm Kengata Sujihiki features a VG10 stainless steel core and best fits first-timers or students seeking a dedicated slicer for proteins

7mm at the spine to 0

Based on the succesful ZDP189 line

Handle Length: 125 mm

This san-mai stainless damascus clad construction features a migaki surface finish and supports easy sharpening due to the steel's machinability and refined microstructure from vanadium additions

providing edge retention while remaining semi-stainless and requiring extra care to prevent rust