Masuda Yoshihide Blue 1 Kurozome Damascus Gyuto 220mm

Masuda Yoshihide Blue 1 Kurozome Damascus Gyuto 220mmThe Masuda Yoshihide Blue 1 Kurozome Damascus Gyuto 220mm is a double bevel chefs knife best fit for enthusiasts and collectors seeking reactive carbon steel with unique Sanjo kiridashi forging heritage. Produced by Masuda Kiridashi Factory in Sanjo, this blade features Aogami #1 core steel clad in soft iron damascus with a nashiji surface finish. The san mai construction lacks stainless cladding, meaning the reactive carbon steel requires immediate

Blue 2 steel offers ease of sharpening and resistance to chipping

The Hatsukokoro Ginso Ginsan Nickel Damascus Gyuto 240mm is a stainless steel chef's knife best fit for first-timers

SG2 steel achieves 62-64 HRC hardness and provides high wear resistance through uniform carbide distribution inherent to its powdered metallurgy

the edge requires immediate wiping and drying after use to prevent corrosion despite the stainless exterior

and chopping tasks across vegetables and meats with a flat geometry distinct from French profiles

this knife represents Tojiro's factory precision manufacturing approach established in 1953

Weighing 175g

The profile suits slicing sashimi and seafood

The Makoto Kurosaki Samidorizuki SGStrix Gyuto 210mm is a double-bevel Japanese chef's knife featuring SPG STRIX powdered stainless steel

36mm heel height

The Hatsukokoro Sunaarashi VG10 Kurozome K-Tip Petty 150mm is a stainless clad utility knife best fit for collectors and enthusiasts seeking detailed cutting performance with high artistic finish

while the 81g weight supports controlled manipulation during precision cuts