Tetsujin Ginsan Ukiba K-tip Gyuto 240mm Ebony Handle baking 0 mm Width of Spine

0 mm Width of Spine Above Heel 4

One of the best selling family oriented line

HASEGAWA-Makisu is a revolutionary makisu that makes use of neither the traditional bamboo nor cotton strings but advanced plastic and monofilaments

History of Sugimoto cutlery can go back to 1830s

The Hatsukokoro Hayabusa SG2 Gyuto 210mm is a stainless-clad chef’s knife featuring a Western handle

Tetsujin Ginsan Ukiba K-tip Gyuto 240mm Ebony Handle baking 0 mm Width of SpineThe Tetsujin Ginsan Ukiba K tip Gyuto 240mm is a double bevel chef's knife by Myojin Riki featuring Ginsan stainless steel and an ebony handle, best fit for users seeking precise tip control in a 240mm stainless format. This K tip profile pairs the 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 ukiba surface finish distinguishes this