Motokyuuichi Kurosagi AS KU Gyuto 210mm Kurouchi by Hatsukokoro Black Chacate

Motokyuuichi Kurosagi AS KU Gyuto 210mm Kurouchi by Hatsukokoro Black ChacateThe Motokyuuichi Kurosagi AS KU Gyuto 210mm is a double bevel chef's knife featuring Aogami Super carbon steel and a Black Chacate octagonal handle, best fit for professional chefs and enthusiasts seeking a workhorse blade with traditional construction. Forged in Nagasaki by fourth generation smith Kiyonori Maeda, this knife utilises Shimabara volcanic spring water during quenching to achieve the resilience characteristic of the family's swordsmith

9mm spine thickness at the heel tapering to 1

2mm at mid

Sakai knife makers collectively produce most of the professional kitchen knives in Japan

this 300mm blade features SG2 powdered stainless steel with a mirror polish finish and san-mai stainless clad construction

This Takeshi Saji SG2 Black Damascus Gyuto 240mm with an ironwood western handle is a double-bevel chef's knife best fit for professional chefs

providing a unique aesthetic while maintaining stainless clad properties

pairing thin geometry with structural durability

VG10 steel achieves 59-61 HRC hardness and offers stain resistance through its stainless composition

per Wikipeida

The 165mm edge length and thick spine measuring 6

Forged in Sakai by Yamawaki Hamono

traditional Damascus artistry