Sakai Takayuki INOX Stainless Gyuto 210mm with Western HandleThe Sakai Takayuki INOX Stainless Gyuto 210mm with Western Handle is a double bevel Japanese chef's knife best fit for users seeking a stainless steel general purpose blade with moderate hardness. This 210mm gyuto features Inox stainless steel hardened to 5759 HRC, offering rust resistance and easier sharpening characteristics suited to daily kitchen tasks including mincing, slicing, and chopping vegetables or meat. The blade measures 213mm in edge

The Hatsukokoro Hayabusa VG10 Tsuchime Sanmai Nakiri 180mm is a double-bevel Japanese vegetable knife featuring a stainless-clad VG10 core and octagonal ebony handle

5 mm Width of Spine Above Heel 2

Seki City is still often acclaimed as best in the world

The octagonal heart-shaped ebony handle pairs with a marble and blonde horn bolster to provide an ergonomic grip that conforms to the hand

This double-bevel blade features Aogami #2 carbon steel at its core with a Migaki polished finish and sandblasted bevel

behaving similarly to carbon steel regarding sharpening response and food release while requiring less maintenance than high-carbon alternatives

Steel type: HAP-40 core with stainless clad

and tapers from a 2

2mm near the tip to support its thin behind-the-edge grind

combining traditional Japanese bushcraft techniques with Western hunter knife design principles

Forged in Nagasaki by fourth-generation smith Kiyonori Maeda using volcanic spring water quenching

ATS34 steel measures 60-61 HRC and contains 1