Hatsukokoro Kaijin Blue 2 Bunka 175mm Migaki Curly Maple

Hatsukokoro Kaijin Blue 2 Bunka 175mm Migaki Curly MapleThe Hatsukokoro Kaijin Blue 2 Bunka 175mm is a stainless clad carbon steel knife best fit for professional chefs and enthusiasts seeking high performance in a general purpose profile. This double bevel blade features Aogami #2 core steel hardened to 6163 HRC, encased in stainless cladding with a migaki finish. The 175mm edge length and distinctive reverse tanto tip provide precision for slicing, dicing, and chopping fruits, vegetables, and meats,

1% carbon and registers between 60-64 HRC

though the powdered steel core can be relatively hard to sharpen

This Yoshikane Hamono K-tip Gyuto 210mm features a Hitachi White 2 carbon steel core with stainless cladding

This semi-stainless tool steel behaves similarly to carbon steel regarding sharpening response and edge keenness while requiring less maintenance than high-carbon alternatives

The K-tip profile pairs a standard gyuto body with an angled

I find the Masuda kiridashi is very well made and the price is also very competitive

broad blade excels in precision meat butchery work rather than relying on flexibility

Providing significant labour saving for restaurant owners

I am often quite picky about the detail of the handle

3mm at the tip across a 262mm edge length and 31mm heel height

ZDP-189 maintains sharpness through extensive use but is relatively hard to sharpen due to its extreme hardness and wear resistance

The Sukenari SG2 Ni-mai Yanagiba 300mm Mirror Polish is a single-bevel sashimi knife best fit for professional chefs and enthusiasts requiring precise raw fish preparation