Nakagawa Blue 1 K-tip Gyuto 240mm Kasumi EbonyThis Nakagawa Blue 1 K tip Gyuto 240mm is a double bevel chef's knife from the Hatsukokoro Wide Bevel Kasumi line, best fit for professional chefs and enthusiasts requiring precise tip work. Forged by Satoshi Nakagawa in Sakai, this blade features Aogami #1 carbon steel with a soft iron san mai clad construction and kasumi finish. The K tip profile pairs a standard gyuto body with an angled kiritsuke style point and flatter edge, optimising the knife

This handle design features a tapered rear end and wider midsection to provide a secure grip and control during general purpose cutting and garnish preparation

Ginsan steel offers corrosion resistance and a fine grain structure that supports sharp edges without carbon steel maintenance requirements

Measuring 202mm at the edge with a 48mm heel height

The Sakai Takayuki White 2 Tokujou Deba 165mm is a single-bevel Japanese fish knife best fit for butchering whole fish and splitting smaller bones

I am proud to offer you the K&S semi-custom handles

This construction pairs with a thin geometry that is ground and sharpened by Takayuki Shibata to produce specific cutting performance

(Secret of Sushi)(sushimodern

Kenji Tongashi received his skilled traditional craftsman award in 1991

This knife serves as a general-purpose tool for users who prioritise deliberate precision in their preparation workflow

The Hatsukokoro x Nigara Yorokobi SLD Copper Tsuchime Damascus Santoku 180mm is a double-bevel general-purpose knife best fit for enthusiasts and collectors seeking an artistic stainless-clad blade with SLD steel

and expensive

The VG10 stainless steel core provides stain resistance and edge retention within a nimai stainless clad structure that simplifies maintenance