Sakai Takayuki Uzushio White 2 Damascus Kamagata Usuba 195mm

Sakai Takayuki Uzushio White 2 Damascus Kamagata Usuba 195mmThe Sakai Takayuki Uzushio Kamagata Usuba 195mm is a single bevel vegetable knife featuring Hitachi White 2 carbon steel, best fit for professional chefs and enthusiasts performing katsuramuki and intricate decorative cuts. This traditional Japanese profile has a curved, pointed tip that facilitates in hand peeling and precision vegetable work, distinguishing it from straight edged Kanto styles. Produced by Aoki Hamono in Sakai, this knife represents

best fit for professional chefs and enthusiasts requiring a dedicated protein carving tool

The Hatsukokoro x Nigara Yorokobi SLD Copper Damascus Gyuto 210mm is a stainless clad chef's knife best fit for enthusiasts and collectors seeking artistic copper damascus cladding paired with Hitachi SLD steel

Steel type: HAP-40 core with stainless clad

Forged in Sakai by Yoshikazu Ikeda

Tip to Heel Length 268 mm Blade Height at Heel 39 mm Width of Spine Above Heel 3

The blade utilises san-mai stainless clad construction with a Kurouchi Tsuchime surface finish

this santoku features a unique kurouchi surface finish and sanmai stainless damascus construction developed specifically for the Yorokobi line

65% carbon and 13% chromium with a hardness rating between 58 and 60 HRC

providing a distinct tactile experience and visual contrast against the polished blade

Kurosaki as one of the leading new generation blacksmith in Japan

offering a fine microstructure that supports wear resistance and strength within a stainless construction

Total Length