Chefs Knives
TAGAI Shiro 2 Gyuto 210mm
Nigara Hamono SG2 Migaki Kiritsuke Gyuto
- Blade Material: SG2 Steel
- Cladding: Stainless Steel
- Hardness: 62-63 HRC
- Grind: Double-edged Blade
- Hand-forged, hand-grinded, hand-sharpened
- Tsuchime Blade
- Handle - Mono Ebony Traditinal Handle
- Origin- Japan
- Brand: Nigara Hamono
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Saji SG2 3 layers Gyuto 210
Saji SG2 3 layers Santoku 180mm
Togashi Honyaki Ken Gyuto 240mm
HATSUKOKORO SLD 210K
Gurenhiryu KAI Petty 135mm
Artisan Taper Gyuto
- Handle: Octagonal – Magnolia W/ Buffalo hone Ferrule
- Blade Material: SRS15 powdered steel Cladding
- Hardness: 63±1 HRC
- Layer: 3 Layer
- Blade: Double beveled & Half Tang
- Blade Finish: Matt FINISH
- Location: Kami-City Kochi, JAPAN
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Kajin 67 ZDP189 Gyuto 210mm
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JKC Aogami Gyuto
Fully Handmade
Aogami No. 2 Steel
Core Material Oxidizes
3 Layers Blade
Hardness 62 HRC + /- 1
Made in Japan
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Saku Tsuchime Gyuto 210mm
- High-carbon steel blade for sharpness and durability
- Distinctive tsuchime (hammered) finish reduces drag and sticking
- Traditional ho-style handle for a classic look and comfortable grip
- Combines timeless design with reliable cutting performance
- Ideal for everyday use in both home and professional kitchens
- Hardness- 59±
- Made in Japan
Senzo VG10 69 Layers Gyuto (2 Sizes)
- 200mm / 240mm Gyuto
- Hammered (Tsuchime) / Damascus finish
- VG10 Stainless Steel
- 69 Layers
- 61±1 HRC
- Double Bevelled and Full Tang
- Handle: Black Pakkawood with Stainless Steel Bolster
- Location: Seki, Japan
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Brieto 3 Layers Gyuto
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