Exotic: Yoshikazu Ikeda White #1 Mizu-Honyaki Sakimaru Takohiki 330mm Fujisan HamonThis Yoshikazu Ikeda Sakimaru Takohiki is a 330mm single bevel sashimi knife forged from Blue 1 carbon steel in a mizu honyaki construction, best fit for professional slicers requiring long, uninterrupted cuts with a rounded Kanto style tip. The blade features a Fujisan hamon and mirror polish finish, measuring 4. 2mm at the heel and tapering to 1. 0mm at the tip across a 290mm edge length. Weighing 254g with a 34mm heel height, this profile draws

This Hatsukokoro x Satoshi Nakagawa Gyuto 210mm is a double-bevel chef's knife featuring Blue 1 steel and soft iron Damascus cladding

Blue 2 steel at 61-63 HRC provides edge retention through tungsten and chromium additions while maintaining ease of sharpening and resistance to chipping

providing a slim geometry suited for precision tasks such as deveining shrimp or cutting garnishes

This handle design features a tapered rear end and wider midsection to facilitate a secure grip and natural control during use

tapering to 0

The Tsuchime hammered finish distinguishes the Senko line visually and functionally

facilitating clean uninterrupted slices through raw fish in a single pull while providing an elegant point for plating and finishing cuts

since the years of experience just speaks for it

The octagonal ebony handle features a subtle taper and geometric profile

The Hatsukokoro x Nigara Irodori K-tip Gyuto 240mm is a double-bevel chef’s knife featuring a Blue 2 carbon steel core and stainless Damascus cladding

Nagura Stone Included

210 mm 240 mm Weight 248 g 308 g Total Length 364 mm 399 mm Tip to Heel Length 207 mm 239 mm Blade Height at Heel 40 mm 43 mm Width of Spine Above Heel 4