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the reactive carbon core requires immediate drying and light oiling after use to prevent oxidation
SG2 steel offers excellent edge retention but requires specific sharpening techniques due to its hardness and wear resistance
Started by Minosuke Matsuzawa in 1872
The Hatsukokoro x Yoshikane SKD Nashiji K-tip Gyuto 210mm is a double-bevel chef’s knife featuring semi-stainless SKD steel and an ebony handle
Tetsujin Blue 2 Kasumi Gyuto 210mm Ebony Handle 70 mm the reactive carbon core requiresThe Tetsujin Blue 2 Kasumi Gyuto 210mm by Myojin Riki is a double bevel chef's knife best fit for enthusiasts and professional chefs seeking Hitachi Blue 2 carbon steel performance in a kasumi finish. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this blade features san mai soft iron clad construction that requires immediate drying and light oiling after use to prevent oxidation. The reactive carbon steel core offers high edge
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