Hatsukokoro (初心) White 2 Gyuto 210mmThe Hatsukokoro White 2 Gyuto 210mm is a double bevel chef's knife best fit for professional chefs and students seeking a budget friendly carbon steel blade. This 210mm gyuto features a Shirogami #2 core with soft iron cladding in san mai construction, measuring 204mm in edge length and weighing 161. 7g. The blade displays a Kasumi finished bevel paired with a Migaki finished flat zone, presenting a classic aesthetic within the Hatsukokoro White 2

The best for high grade knives that are made for top chefs

Natural Japanese Diatom Mud

Weighing 179g with a 43mm heel height and 2

What K&S handles have achieved

This Nigara Aogami Super Sujihiki 240mm is a stainless-clad carbon steel slicer best fit for professional chefs and students requiring a dedicated protein carving knife

and enthusiasts seeking a stainless clad blade with a hammered finish

The Kurosaki Gekko VG XEOS Bunka 165mm is a stainless-clad general-purpose knife forged by Yu Kurosaki in Takefu

I have long wanted one of Saji-san's R2/SG2 blades

Naohito Myojin (明神 直人) is a young sharpener based in Kochi prefecture

but also aesthetically attractive

History of Sugimoto cutlery can go back to 1830s

Since each stone comes with its own Nagura Stone