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R2 is a type of PM steel (Powder Metallurgy) that is long regarded as the best all-rounder steel for kitchen knives
Aogami Super carbon steel achieves 62-65 HRC and features added tungsten and vanadium for edge retention and toughness without brittleness
The combination of advanced metalworking technology and inherited forging skills makes this knife suitable for collectors and users requiring deliberate precision in general-purpose kitchen tasks
best fit for enthusiasts seeking artistic copper damascus cladding with semi-stainless cutting performance
Hatsukokoro x Myojin Shirasagi Ginsan K-tip Yanagiba 270mm White Steel R2 is a type ofThis Hatsukokoro x Myojin Shirasagi K tip Yanagiba is a 270mm single bevel sashimi knife featuring Ginsan stainless steel, best fit for professional chefs and enthusiasts requiring precise raw fish preparation with stainless maintenance. The Kiritsuke variant profile provides a flatter geometry and defined tip that enhances slicing capability while enabling fine cutting work with the front section of the blade. Sharpened at Myojin Riki Seisakusho in
US$ 11.50
US$ 43.00
US$ 14.00
