Hatsukokoro Ryuhyo SG2 Damascus Blue K-tip Gyuto 210mm with Urushi handle

Hatsukokoro Ryuhyo SG2 Damascus Blue K-tip Gyuto 210mm with Urushi handleExperience the exceptional performance of the Hatsukokoro Ryuhyo SG2 Damascus Blue K tip Gyuto 210mm, a truly refined Japanese kitchen knife. Crafted in Hyogo, Japan, this gyuto features a Damascus clad blade with an SG2 R2 powdered steel core, renowned for its outstanding edge retention, wear resistance, and sharpness achievable at 62 64 HRC. The improved sabre V grind geometry ensures food glides effortlessly, while the 48mm blade height and 134g

The octagonal WA handle pairs with the friction folder mechanism to create a lightweight tool weighing 65g with a spine thickness of 2

the high hardness makes sharpening relatively difficult

This double-bevel gyuto features a kurouchi surface finish and measures 215mm in edge length with a 50mm heel height

The Masamoto Sohonten SW K-tip Gyuto 210mm is a double-bevel chef’s knife in Swedish steel best fit for professional chefs and enthusiasts who prioritise tip-led precision and push-cutting

displaying natural textures and variations unique to each piece

Produced by Anryu Hamono in Echizen

The 240mm edge length suits mincing

enhancing durability and balance during extended prep sessions

This reactive carbon steel blade requires immediate wiping and drying after use to prevent corrosion

This Tetsujin Blue 2 Kasumi Sujihiki 240mm by Myojin Riki is a double-bevel slicer best fit for enthusiasts and professional chefs requiring precise protein carving

The san-mai stainless clad construction features an ukiba surface finish and requires no reactive steel maintenance

and weighs 182g