Tetsujin Ginsan Kasumi K-tip Gyuto 210mm Ebony HandleThe Tetsujin Ginsan Kasumi K tip Gyuto 210mm by Myojin Riki is a double bevel chef knife featuring Ginsan stainless steel and an octagonal ebony handle, best fit for professional chefs and students seeking precise tip led cutting. This K tip profile pairs the general purpose body of a gyuto with an angled kiritsuke style point and flatter edge, optimising the blade for push cutting, long slicing strokes, and detailed scoring work. The 210mm size

The knife is mirror polished on the hira (where the kanji is engraved)

we finally received something from our close partner Hatsukokoro

7 mm Width of Spine at about 1 cm from tip 1

* Nashiji finish is quite special to Tanaka knives

This stainless composition simplifies care for professional environments where reactive steels are impractical

Nigara Forging has a history of over 350 years

measuring 149mm in edge length and weighing 70g

While the stainless cladding reduces maintenance requirements

7 mm Width of Spine at about 1cm From the Tip 1

The Sakai Takayuki Tokujou Yanagiba 240mm is a single-bevel sashimi knife featuring Hitachi White 2 carbon steel

The blade measures 225mm in edge length with a 50mm heel height

maintenance is easy