Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm Ebony Handle Stainless Steel An octagonal ebony handle provides

An octagonal ebony handle provides a tapered grip that pairs with the slender blade for precise cutting action

The Yoshimi Kato SG2 Minamo Gyuto 210mm is a double-bevel Japanese chef's knife best fit for users seeking a general-purpose blade with high wear resistance and an octagonal ebony handle

This combination of SG2 steel performance and accessible pricing positions the Hayabusa line as a practical option within the Hatsukokoro range for users seeking a 210mm gyuto with stainless maintenance characteristics

this 270mm yanagiba features Hitachi Yasugi White #3 carbon steel with a reactive soft iron clad nimai construction and kasumi finish

Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm Ebony Handle Stainless Steel An octagonal ebony handle providesThis Tetsujin Blue 2 Kasumi K tip Sujihiki 240mm by Myojin Riki is a double bevel carbon steel slicer best fit for enthusiasts and professional chefs requiring precise protein portioning. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this knife features Hitachi Blue 2 steel with a soft iron clad san mai construction and kasumi finish. The 240mm blade length provides balanced cutting agility for slicing terrines, pats, and large meat