Mazaki White 2 Migaki Gyuto 240mmThe Mazaki White 2 Migaki Gyuto 240mm is a double bevel chef's knife forged entirely by Naoki Mazaki in Sanjo, best fit for enthusiasts seeking a reactive carbon steel blade with a workhorse grind. This 240mm gyuto features a Shirogami #2 core clad in soft iron with a migaki surface finish and measures 247mm along the edge. The blade construction is san mai rather than stainless clad, meaning the exposed iron cladding requires immediate wiping and

The total production of Binchotan in Japan is about 1800 tons per year

The Bunka profile provides a straighter edge and pointed reverse tanto tip

Minimalist and Functional Design: Inspired by Hokusai’s "Fine Wind

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and cutting meat

though the high hardness requires specific sharpening attention

This Takeshi Saji SRS-13 Gyuto 210mm is a double-bevel chef's knife featuring stainless-clad powdered steel and a Western handle

Handle material: ho wood

This Yoshimi Kato 180mm Bunka features an Aogami Super carbon steel core with soft iron Damascus cladding and suits professional chefs or enthusiasts seeking a reactive blade for precision vegetable and meat preparation

making it suitable for users prioritising ease of maintenance alongside traditional single bevel geometry for slicing raw fish and seafood

The Hatsukokoro x Yoshikane SKD Nashiji Bunka 165mm is a semi-stainless san-mai knife best fit for users seeking precise vegetable and meat preparation with a pointed tip profile

complementing the 240mm blade which has a 53mm heel height and spine thickness measuring 2