Nakagawa Ginsan Wide Bevel Kasumi Gyuto 210mm Ebony Handle

Nakagawa Ginsan Wide Bevel Kasumi Gyuto 210mm Ebony HandleThis Nakagawa Ginsan Wide Bevel Kasumi Gyuto 210mm with an ebony handle is a stainless clad chef's knife best fit for users seeking a completely stainless package with moderate thickness and good detail finish. Forged by Satoshi Nakagawa in Sakai as part of the Hatsukokoro commission, this double bevel blade features a migaki surface finish and san mai stainless clad construction. The 210mm gyuto profile suits mincing, slicing, and chopping

2mm at the heel and tapering to 0

this knife suits general-purpose kitchen tasks including mincing

Weighing 126g with a 47mm heel height

hand-hammered pattern

The VG10 steel contains 15% chromium and 1% molybdenum for corrosion resistance and durability

though the steel is relatively hard to sharpen and requires careful technique to avoid chipping

0mm at the spine and weighing 339g

and professional chefs seeking a pointier Santoku profile with an octagonal ebony handle

providing a directional grip that pairs with the single bevel geometry

making it suitable for portioning large meat cuts or carving terrines

Aogami #2 steel achieves 61-63 HRC hardness and contains 1

and a total weight of 159g