Tsunehisa Ginsan Nawame Gyuto 210mm

Tsunehisa Ginsan Nawame Gyuto 210mmThe Tsunehisa Ginsan Nawame Gyuto 210mm is a stainless clad chef's knife best fit for first timers and students seeking a value focused blade finished by Takayuki Shibata. This 210mm gyuto features a double bevel edge in Ginsan Silver #3 steel, hardened to 60 62 HRC, offering the sharpness of carbon steel with stainless corrosion resistance. The blade measures 46mm at the heel and weighs 149g, presenting a profile that is on the thicker side within

The wear-resistance property of PM steel can sometimes be a double-sword for kitchen knives

sandwiched between layers of SUS410 stainless steel for added durability and corrosion resistance

The blade geometry includes a 50mm heel height and spine thickness of 4

This Hayabusa line knife carries the polished choil characteristics of the series and suits users prioritising acute blade geometry in a stainless package

and meats through its flat edge geometry and pointed tip control

reflecting Takeshi Saji’s signature fusion of traditional Echizen forging techniques with distinctive exotic handle materials

This steel is relatively hard to sharpen due to its wear resistance but maintains fine edge sharpness during extended use

and the overlap region is very narrow

though proper care allows a protective patina to develop over time

constructed using san-mai lamination without stainless cladding

This Nigara SG2 Tsuchime Matt Migaki K-tip Nakiri 180mm is a double-bevel Japanese vegetable knife best fit for first-timers and professional chefs seeking a stainless clad blade with an octagonal ebony handle

the blade features a workhorse grind that is on the thicker side