Hatsukokoro FAXR2 Migaki K-tip Gyuto 270mmThe Hatsukokoro FAXR2 Migaki K tip Gyuto 270mm is a double bevel chefs knife featuring FAXR2 powdered stainless steel and a polished sanmai construction, best fit for professional chefs and enthusiasts requiring precise tip control. This K tip profile pairs the general purpose body of a gyuto with an angled kiritsuke style point and flatter edge geometry. The sharply defined tip suits scoring, detailing, and picking tasks, while the straighter edge

as the soft iron damascus cladding is not stainless

especially when the first pull is not successful (bone breaking in half

HRC 60-61 Handle Design

The Sakai Takayuki VG10 Sujihiki 240mm is a stainless steel slicing knife best fit for first-timers and students seeking a dedicated protein slicer

The octagonal stabilised birch burl handle provides a traditional WA profile with unique grain patterns

this knife features nimai stainless clad construction with a migaki surface finish

The Hatsukokoro Kurokaze Blue 2 Kurouchi Deba 165mm is a double bevel Japanese fish knife best fit for users requiring a heavy blade for filleting fish and splitting bones

luckily they greatly exceeded our expections

measuring 166mm at the edge with a 51

The blade features san-mai stainless clad construction with a nashiji surface finish and tapers from 3

Masutani produces these knives in Takefu Knife Village with a focus on excellent grinding and out-of-the-box sharpness

speed and feedback is also idencitcal) but thicker and comes with a Nagura (flattening stone)