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VG10 stainless steel achieves 59-61 HRC hardness and offers stain resistance alongside edge retention suitable for intricate kitchen tasks
slender yanagiba profile facilitates precise slicing of sashimi and seafood with minimal effort
8 mm at the heel and tapers to 2
This Nakagawa Blue 1 Wide Bevel Kasumi Petty 150mm is a double-bevel utility knife best fit for professional chefs and enthusiasts requiring precise in-hand peeling
This Yoshimi Kato VG10 Etched Damascus Gyuto 180mm is a double-bevel chef's knife best fit for enthusiasts and professional chefs seeking precise geometry with an ebony handle
Hatsukokoro FAXR2 Powdered Steel Yanagiba 270mm Mirror Polish Ebony Usuba VG10 stainless steel achieves 59-61The Hatsukokoro FAXR2 Powdered Steel Yanagiba 270mm Mirror Polish Ebony is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring extended edge retention in raw fish preparation. This 270mm blade features a stainless clad nimai construction with a mirror polish finish and uses FAXR2 powdered steel from Nachi Fujikoshi, hardened to HRC 62 63. The long, slender yanagiba profile is designed specifically for slicing
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